Bready or Not Original: Walnut Apple Dump Cake
Bready or Not is being gifted a day early this year since Wednesday falls on Christmas Day!
‘Dump cake’ is not the most appetizing of terms, but I assure you, this Walnut Apple Dump Cake is delicious. It’s also quick and easy to throw together if you need something for breakfast or dessert on Christmas Day or on New Year’s a week away.
Dump cake is the broad term that encompasses regional dishes like crisps, cobblers, brown betties, etcetera. It means the fruit is dropped into a dish and some kind of bready topping (flour, oats, granola, dumplings) is baked over it.
In this case, the topping is a thin, golden cake. It’s enough to encase the apples and lock in moisture and flavor–plus add in some chewiness and crunch. The walnuts especially add to the latter.
This is not a cake to be tidily cut into pieces. This is a cake that is scooped out onto a plate or bowl. Hence, I advise NOT using foil to line the pan as I do with most other casserole dish-style recipes. The spoon will just tear up the foil. Plus, the dish will clean up pretty easily afterward.
I also advise that you eat this along with vanilla ice cream. It really does make for the perfect pairing, especially if you’re eating the cake warm.
Bready or Not Original: Walnut Apple Dump Cake
This easy-to-make cake is meant to be scooped out, not neatly cut. Delicious on its own or with vanilla ice cream!
6 medium apples (like Granny Smith or Pink Lady, or a mix)
2 1/4 cups brown sugar (packed, divided)
2 teaspoons ground cinnamon
1 cup unsalted butter (2 sticks)
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup walnuts (chopped, divided)
Preheat oven at 350-degrees. Use nonstick spray or grease with butter the inside of a 13×9 pan (note: don’t line with foil).
Peel and slice apples and place in pan. Sprinkle 1/4 cup brown sugar and cinnamon over apples.
In a large bowl, cream together butter and remaining brown sugar. Add eggs and vanilla extract. Follow up with flour and 1/2 cup of walnuts.
Drop dollops of dough all over apples, covering as much as possible. Sprinkle remaining walnuts over top.
Bake for about 40 minutes. Top should be golden and apples tender when poked with a fork.
Serve warm, at room temperature, or cold. Store covered in foil, in fridge or on counter top, for up to three days. Fantastic with ice cream!
OM NOM NOM!
