Apple Cinnamon Crumb Cake

Submitted by Christy Escobedo

MIX: 4 cups gala apples diced small ( I just put 4 apples, cored but not peeled, into the food processor), 2 cups sugar

MIX and ADD to APPLES:
2 cups flour
1/2 teaspoon baking soda
2 teaspoons salt

MIX and ADD to PREVIOUS:
2 eggs
3/4 cup vegetable oil
2 teaspoons

Spread onto greased 9 x 13 pan.
Combine and sprinkle on top of cake:
1 cup brown sugar
4 teaspoons cinnamon
4 Tablespoons butter
1/4 cup Bisquick

Bake 50 minutes. When it comes out of the oven, top with glaze:
Bring the following to a boil:
1 c sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla

My dear friend, Jennifer Barrett, gave me this recipe. She is an amazing cook and we have known each other since the 8th grade! This is a great dessert served in the fall, but would be nice anytime. Also great to bring to church functions or to anyone needing a meal.

Sour Cream Puond Cake

Submitted by Christy Escobedo

1/2 pound (2 sticks) butter 1/2 teaspoon baking soda
3 cups sugar 6 eggs
1 cup sour cream 1 teaspoon vanilla
3 cups all-purpose flour

Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternating with eggs, one at a time, beating after each. Add vanilla. Pour into greased and floured tube (or Bundt) pan--again, I always grease with Crisco, and bake for 1 hour 20 minutes.


This is another of Josh's most requested desserts. It is always moist and so yummy. I like to use it for strawberry shortcake, too. Just serve on a plate with sweetened strawberries and real whipped cream.

Tunnel of Fudge Cake

Submitted by Christy Escobedo

3/4 pound (3 sticks) butter
6 eggs
1 1/2 cups sugar
One 12 1/2-ounce can creamy double Dutch
frosting ( I use dark chocolate with Hersheys syrup)
2 cups all-purpose flour
2 cups chopped walnuts or pecans

Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter into a well-greased and floured Bundt pan ( I always use Crisco and flour instead of spray Pam so I know it will come out cleanly). Bake for 60 to 65 minutes. ( I usually bake 60 minutes, don't check on it or insert a knife, it will be great!) Cool 2 hours before removing from pan. cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.

Right now, this is Josh's FAV dessert. He asks me to make it all the time. Good thing is a cinch to make and you really can't mess it up! And, from what I hear from Josh and my brothers, the leftovers make for a delighful breakfast!

Christy brought this to a family dinner recently. It is a very simple looking bundt cake but wait til you try it you won't be able to stop after just one slice!!! Soooo delicious, with it's smooth dense consistency, it is a cross between a brownie and pound cake. And I was surprised the recipe was so easy too.