Snappy Apple Brunch Cake

Purchased gingersnap cookies and a cake mix make this coffee cake come together quickly.

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  • Makes: 12 servings
  • Cool: 1 hr
  • Bake: 30 mins 350°F

Snappy Apple Brunch Cake

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Directions

  1. Preheat oven to 350 degree F. Generously grease and flour a 13x9x2-inch baking pan; set aside. In a medium mixing bowl combine gingersnaps, wheat germ, and brown sugar; cut in butter until crumbly. Stir in walnuts; set aside.
  2. In a large mixing bowl combine cake mix and yeast. Add apple butter, water, and eggs; beat with an electric mixer on low speed until well combined. Beat 2 minutes on high speed. Spread in prepared pan; sprinkle with gingersnap mixture. Bake about 30 minutes or until a wooden pick inserted off-center comes out clean. Cool slightly. (Some areas of cake will drip slightly.) Meanwhile, in a small saucepan combine white baking pieces and butter; heat and stir just until melted. Remove from heat. Stir in powdered sugar and enough apple juice to make of drizzling consistency. Drizzle over coffee cake. Cool at least 1 hour on wire rack. Serve warm or at room temperature. Makes 12 servings.
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Nutrition Facts (Snappy Apple Brunch Cake)

  • Per serving:
  • 407 kcal ,
  • 15 g fat
  • (7 g sat. fat ,
  • 52 mg chol. ,
  • 434 mg sodium ,
  • 65 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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