Visiting orchards during summer is inevitable for me. Not just visiting but buying bags of fresh apples right from the garden makes me quell with joy. But all the joy disappears when I get home – the moment I see bags of apples waiting for my routine processing and packing. But I don’t entertain the nagging thought since I hate seeing spoiled apples! Hence I promptly designate a day just for apples! Then on, the job seems quite exciting, not a burdensome at all 🙂 It’s a one time job, after allJ. Anyhow, my freezer has a good amount of apple pie mix ready to use. And I have been baking pies all along!
So I have been thinking of some new ideas to bring the best out of the apple pie mix I had in the freezer. Although many times the combination of pie and cake crossed my mind, the real motivation kicked in as I lay my eyes on graham cracker crumbs. In fact it needed a job, too. It was a half package all alone at the corner of the pantry. So for a change I paused and shifted to cake. Hence the idea of crossover cake which is a clever way of bringing three different layers of goodness!
Since I didn’t have any guides to follow, timing was sort of tricky at first. In the end, it took about 40-45 minutes all along just as for a normal cake. Even though I was concerned about the bottom layer whether it stays well without burning or what if the pie mixture extends the moisture and ends up with a soggy lump! As luck would’ve it, everything stayed well and all the layers looked extremely elegant. As it bakes, the pie mix keeps the moisture throughout. So when it comes out of the oven you get a well layered perfect crossover cake in one shot!
Things needed are;
Graham cracker mix:
1 cup of graham cracker mix and 2 tbsp softened butter. Gently blend it into a coarse mixture.
Apple pie mix:
3 – 4 cups of peeled and sliced apples (mix of Granny Smith & Honey Crisp)
1 tbsp lemon juice
3/4 cup brown sugar
1 tsp ground cinnamon
2 tbsp softened butter
In a wide pan, add the apple slices along with rest of the ingredients. Cook over medium heat until bubbly and soft, sort of thick consistency.
For the cake
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup softened butter
1/4 cup warm milk
1 tbsp vanilla
Combine the flour, baking powder, baking soda and salt.
In another bowl, cream the butter and sugar. Beat in the eggs along with vanilla.
Add the flour mixture to it. Gently mix everything together.
Grease a tart pan with butter and remove excess grease from the pan and line a layer of parchment paper. Spread the first layer – graham cracker mix and level it evenly. Then, over the cracker mix, layer the apple pie filling 1/2 inch thickness. Final layer would be the cake batter over the pie filling for about 1/2 to 1 inch thickness. You need to gently spread the mixtures without disturbing the layer beneath.
Bake at 350° oven for about 40 minutes or until the toothpick inserted in the center comes out clean.