This is one of those posts I’ve had in reserve for a while. I must say this ranks right at the top in my search for scratch cake recipes. When I spotted the title, “DIY – Homemade Yellow Cake Batter Mix”, my first thought was that all scratch cakes are from a homemade mix right? As I read further I found out that this was pretty much the dry ingredients and it could be stored for use at a later date. I was liking this recipe more and more and thank you Michelle from BrownEyedBaker for sharing it.
Just looking at this picture again makes me drool! This one was made the same day as the Apple Crisp recipe that I shared a couple of days ago. It was also at the time I was feeling my cheerios and thought I could do everything but break dance on my injured foot. The actual directions for using the mix are at Mel’s Kitchen Café . I ended up with approximately 6 cups of mix rather than the equivalent of a boxed mix which is closer to 3 ½ – 4 cups. I only used half of the mix and then reduced the wet ingredients called for by half as well. There’s a comment with an answer to it on Mel’s blog that gives a good explanation about the yield.
I made in it a 9” springform pan rather than making a layer cake out of it. After pouring the batter into the prepared pan I topped it with the sliced apples. It baked in a 350° preheated oven for 45 minutes. After the cake cooled for 10 minutes I loosened and removed the sides of the pan and then let it cool to room temperature. Then came the over the top really good stuff.
I garnished it with walnuts and then gave this moist and yummy beauty a generous drizzle of caramel sauce. Yummy to infinity and beyond!!!!
Homemade Yellow Cake Batter Mix – Mel’s Kitchen Café
3 medium Fuji Apples peeled and sliced
2 ½ TBS apple cider
2 TBS sugar
1 ½ tsp fresh lemon juice
1 ½ tsp all-purpose flour
1 tsp ground cinnamon
½ cup walnut pieces
Combine first six ingredients in a medium bowl and stir until apples are thoroughly combined. Spoon apple mixture ontop of cake batter and bake in 350 degree oven. After cake has cooled to room temperature top with walnut pieces and drizzle with enough caramel sauce to satisfy your sweet tooth. 🙂