Instructions

1. Preheat the oven to 350°F.
2. Lightly grease a 9 inch round cake pan at least 2 inches deep. Line the bottom with parchment, and grease the parchment.
3. Peel and slice 2 apples into 1/4 thick wedges. Place the apple slices into the bottom of the cake pan, overlapping each slice.
4. In a saucepan over low heat, mix together the butter, sugar, 2 tbsp boiled cider, 1/4 tsp cinnamon, and corn syrup and cook until the sugar is dissolved.
5. Pour 1/2 cup of the syrup mixture into the prepared pan over the apples, and set the rest of the mixture aside.
6. For the cake, peel and core 1 large apple and chop into a puree with a food processor. Set aside.
7. In a large bowl, beat the oil, molasses, 2 tbsp boiled cider, eggs, and spices together for 2 minutes at medium speed.
8. Add the Foothill Farms® Cobbler Mix and stir until fully combined.
9. Fold in the chopped apple and nuts and mix until combined.
10. Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
11. Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
12. Remove the cake from the oven, and run a thin spatula around the edge to loosen.
13. Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
14. Reheat the reserved syrup mixture. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
15. Pour the sauce over the cake.
16. Serve cake warm or at room temperature, with whipped cream if desired.