Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took second place in the State Journal’s desserts and pies category in 1991 and was submitted by Karen Wegenke of Madison.
Creamy apple squares
1 package yellow cake mix
½ cup butter, softened
4 baking apples, peeled and thinly sliced
1 cup sour cream
¼ cup brown sugar
½ teaspoon cinnamon
Combine cake mix and butter. Reserving ¾ cup of the crumbs, press the remaining mixture in a 9-by-13-inch pan. Layer the sliced apples over the crust. Blend together the sour cream and egg. Spread over apples. Combine the reserved crumbs with the brown sugar and cinnamon and sprinkle over apples. Bake at 350 F for 40 to 45 minutes. Note: McIntosh are good for these.