Jiffy Corn Muffin Mix Apple Cake

Jiffy Corn Muffin Mix Apple Cake 900 600 David Rosengarten

A lot of the baking that goes on in American homes is done with Jiffy Corn Muffin Mix; it costs 39 cents a box, and a staggering 1.4 million of those boxes are sold in America every day! I’d imagine that most of it goes into muffin making—but this stuff has wider and, I think, even more delicious applications. The following recipe yields a warm, tender, irresistible cake—ultimate comfort food—that takes minutes to make and pennies to buy.

Makes 6-8 servings

One 8 1/2-ounce box of Jiffy Corn Muffin Mix
2 large eggs, beaten
a 4-ounce stick of unsalted butter, melted, plus a little extra
1/3 cup milk
2 tablespoons sugar
1/2 teaspoon powdered cinnamon
1/4 teaspoon freshly grated nutmeg
1 lemon, zested and juiced
2 large Golden Delicious apples, peeled, cored, and cut into 1/8″ slices

1. Pre-heat oven to 375 degrees.

2. Place the Muffin Mix in a large mixing bowl. Working with a whisk, slowly blend in the eggs, butter, milk, sugar, cinnamon, nutmeg, lemon zest and lemon juice. Do not over-blend; it is OK if there are a few lumps. Stop blending when the mixture is fairly smooth.

3. Butter the inside of a 5″ x 9″ x 2 3/4″ loaf pan. Pour 1/4 of the prepared batter into the pan, and then cover batter with 1/4 of the sliced apples in a thin layer. Repeat this step three more times, ending with a top layer of apples.

4. Place the loaf in the oven, and bake for 45 minutes. Remove from oven, let cool for 20 minutes, turn loaf out of loaf pan, and serve in slices.

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