Apple Dapple Cake
Don’t you just love the taste of brown sugar? I mean, all on its own, I just love brown sugar. Whenever I am baking with it, I can’t help but to get a pinch out for myself. Lucky is the day when I find a few precious lumps within the bag!
The wonderful thing about this cake (and lord, I do mean WONDERFUL) is that the resulting flavor is a perfect blend of fresh apples and buttery brown sugar. With the special sauce poured over the cake and allowed to soak in before removing the cake from the pan, it is by far the moistest cake I’ve ever baked. As if the flavor (and smell!) were not enough, the slices are gorgeous, too. Thick slices showcase bits of apple and the slightly granular texture around the edges of the tender crust brought on by the brown sugar. If you’ve ever wanted to win someone over through their stomach, THIS cake is a home run.
Apple Dapple Cake
3 c. all purpose flour
1 t. salt
1. t. soda
1. cup pecans, chopped
1 c. wesson oil
2 c. sugar
3 eggs
2 t. vanilla
3 cups raw apples, peeled and chopped fine
Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.
Sauce
1 cup packed brown sugar
1/4 cup milk
3/4 cup margarine(1 1/2 sticks)
Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.
Beverly from North Carolina offers up this delicious and convenient recipe! Sure to be a hit with busy cooks everywhere!
1 (9-inch) frozen deep dish apple pie (so, I cheat a little)
1 stick butter
1/2 cup brown sugar
1- 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1- 1/2 teaspoons lemon juice
Let pie thaw at room temperature for 30 – 45 minutes.Preheat oven to 350 degrees. In a small saucepan melt the stick of butter over medium heat. Add brown sugar, spices and lemon juice. Stir until well blended and sugar is melted, about 3 minutes.
Make an X in the center of the top pie crust – cut it almost out to the edge of the crust. Make sure the pie crust has thawed out some, first. Then, fold back the crust. Pour the butter mixture evenly into the pie and then, replace the crust. Seal the pastry using your dampened fingers. Cut four vent holes in top of crust.
Bake for 30 minutes. Remove from oven and set aside.
Reduce oven to 325 degrees.
Topping:
10 Tablespoons frozen butter
1/2 cup brown sugar
1/2 cup sugar
3/4 cup flour
2 tsp. cinnamon
1 1/3 cups chopped walnuts or pecans
Grate frozen butter into a medium-sized bowl. Toss the grated butter with flour, sugars, cinnamon and nuts.
Carefully wrap an aluminum foil band around the edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over pie.
Bake for another 30 to 40 minutes. Let rest for 10 minutes, then serve with ice cream!!
This HAS to be eaten with a good vanilla ice cream in order to get the full effect.
When my family comes over for a meal and I tell them to save room for the “Doctored-up Apple Pie”, they just start slobbering all over the kitchen floor right there!!
Apple Cream Cheese Cobbler
This recipe comes to us courtesy of Bill G.
You will need:
9×11 pan
2 16 oz cans Apple Pie filling (May not need all of it)
2 regular sized cans Crescent Rolls (8 rolls per can)
1 cup sugar
1/2 cup sugar set aside for topping
1 stick unsalted butter (melted)
1 tsp Cinnamon
3 8oz packages of Cream Cheese (room temperature)
Preheat oven to 350 degrees
Make sure cream cheese is room temp so it’s easy to cream by hand.
Take one can of Crescent rolls and lay the whole thing in the bottom of the pan. Try to press seams together
Cream the cream cheese with the one cup of sugar and pour into pan.
Spread the cans of Apple Pie Filling over the cream cheese mixture. You may not need it all.
Lay the other can of Crescent Rolls over the top of Apples. Press the seams together on the “Sheet” of rolls before you place it on the apples if you want it to look a bit nicer, it won’t make a difference in the taste but you won’t get the seams together after you place it on the apples, they are way too slippery.
Mix 1 tsp cinnamon with 1/2 cup of sugar and sprinkle it over top of cobbler. I also sprinkle a bit more cinnamon on top but thats a personal preference.
Pour 1 stick melted butter over top.
Bake in preheated oven for 30 minutes or until brown and bubbly.
This is good hot or cold.
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Holy apple cake that looks GOOD! I’m so excited about all the apple recipes this week. My husband isn’t big on desserts unless it’s got apples in it so he’s going to have a happy tummy. Adding this cake to my list of “must make”.
Your apple cake looks DELICIOUS! It will soon be apple season in the mountains and we will drive to Julian to buy some! Check out my German apple cake I posted this morning on my blog: http://winefoodandphotographs.blogspot.com/
I LOVE your blog! I just found it tonight and I’m adding it to my favorites!
Your cake looks delicious Christy! Especially with the buttery sugary sauce all over it. I will have to make it, but I’ll probably omit the pecans just because I’m not a fan of nuts overall.
And you have a beautiful KitchenAid mixer! I wish I had one, but at $800, I’m not too sure….
Awesome cake! I gotta make it for the dadster now. Thanks for posting my recipe and my blog link, that was way cool of you. I think I have everything I need to make that cake..’cept for the cake pan..sniff..
My dear departed mama’s bundt pan should be around here somewhere.. If I find it, it shouldn’t take more than 3 or 4 rounds in the dishwasher to get the dust off..
April: Thank you! I promise you won’t be disappointed. Oh lord how I love this cake. I think I gained a few pounds just thinking about it, but it is very much worth it!!!
Cheryl: Welcome to Southern Plate!! It is wonderful to have you here! Folks, I went to have a gander at that German apple cake she mentioned and WOWEEEE!. Yup, I’m in for a BIG slice of that!!!
Su: Hey! That was actually my mother’s Kitchenaid mixer but I have its twin! I got mine for my thirtieth birthday. It was a HUGE surprise to me. My grandmothers and parents all went in on it. I was beyond surprised and thrilled! Both of ours are as red as can be! Next to my slow cooker, it is my favorite kitchen appliance!
Hey Bill! I know you will love this cake, I just know it! If you end up buying a pan, I would go for a bundt just because they are less hassle and you’ll find more uses for them than a tube pan (can you tell I don’t really like tube pans?). I have two bundt pans and my favorite is my Wilton brand one. They sell them at Wal Mart and it is a nice heavy pan compared to my other bundt. The Wilton bakes cakes evenly and the finish on the pan itself is excellent. Of course, NordicWare makes amazing pans, too.
Hope you find your Mama’s! Let me know how this turns out! I am just enjoying the dickens out of your blog!
Christy
That cake looks amazing! You talking about brown sugar reminded me of my own dear children. Zaylee will open the pantry, pull down the container of brown sugar and open the lid, and then she and Thomas will just dig in and help themselves to huge handfuls of brown sugar! At least, they did until my genius husband thought to start storing it on the top shelf. Why didn’t I think of that…
And those featured recipes! Wow – the doctored-up apple pie and the apple cream cheese cobbler – they both look so good! I cna’t wait to get my hands on a bumper crop of apples. Yummmm!!!
That cake looks delish!! Thanks for all the great recipes!
I decided to make the coca cola chicken today. I got the regular kraft sauce. I had a half bottle of Country Bob’s sauce left over from the pork chops I made the other day so I dumped that in too. I’m sure it will add to the taste without too much of a change. I’m gonna go ahead and make the coca cola cake too since I had to buy the pack of cokes.
Danged if I didn’t just go to Walmart and forgot the bundt pan. What can I say, I’m a guy, we don’t need no stinkin list or directions…sigh..
I just love this site! Everything sounds (and taste like home).
Apple cake is my Mother’s favorite. She is 85 now and this recipe reminds me so much of her cake.
I am going to save this recipe and make the cake for her.
Thanks for the recipe and your entrecard ad today.
Have a great day.
Pam
Stephanie: How precious! I can imagine your children clamoring for the brown sugar! when I was little, I used to open the fridge and take the lid off the margarine and dip one pinky in it! Mama said there were always tiny finger marks in her margarine!
I really want to try out those apple recipes from Beverly and Bill, too!
Betsy: Thank you so much for reading Southern Plate! I really am so grateful to everyone. It just thrills me to death to have readers!
Bill: Bless your heart! Oh well, the bundt pan will be a treat when you do get it. Maybe you can make a special trip!
I always make Coke cake when I make that chicken for the same reason you are doing it! I don’t normally have coke in the house so while I do might as well!
Pam: I have so enjoyed reading your blog. It makes me long for a farm!! I actually used to have a pet goat as a child, honest! His name was Punjab and we used to tie him up to our wagon and make him pull us. Punjab got mean after a while…
I am honored that you’d make this cake for your mother! Please do let me know how it turns out. If you get a chance, read my story on the yellow cake with the old fashioned peanut butter icing. Hearing that about your mother made me think of my great Aunt Red.
The story is here, if you have time!!
http://www.southernplate.com/2008/07/yellow-cake-with-old-fashioned-peanut.html
Thank you!!
Christy
Oh yes! This looks yummy!
This whole grounding thing sucks! I have a whole bunch of apples that are not going to get consumed..and this would have been perfect!!!!
The cake looks amazing Christy. Especially the brown sugar glaze. I so wish i could pick some apples that would be so much fun.
Somebody put a bullet in my brain please. I attempted to make the Coca Cola cake.. one problem.. I had everything but the cake mix..I had cake flour however. Simple fix, right? Not fer me..
Ok, I pondered,, what do most cake mixes have you add.. eggs, milk, oil? Eggs and milk are in there already.. I’ll just add oil. 4 tablespoons in fact.
I sifted it and stuck it in with all the rest and I tasted.. YEEGADS! Oh yeah.. sugar might be nice.. so I add a cup of sugar too.
Well.. it was on its way to baking perfection..so I thought.
I only had large marshmallows so I cut them up.. apparently NOT small enough though.. there were large craters left in the cake. Cool..I thought..holes for the icing to pool up in.. if I had paid attention on how to make the icing that is.
I dumped the powdered sugar in with the butter and chocolate before it boiled.. that IS a no no. It did not thicken.
Anyway.. long story somewhat shortened.. I have a GREAT recipe for Coca Cola bread with marshmallows and a chocolate drizzle.
Good news however.. even though it had The consistency of a soft bread.. the taste was great. I may try to duplicate it in my bread maker.
Oh Bill, Oh Bill, Oh Bill!!
First of all: Bless your heart!!! I know it is so disappointing when things don’t turn out!
Secondly: my email goes straight to my telephone when I am out so next time this comes up and you have to make a substitution, shoot me an email and I can help you!!!
You know, I was trying to teach a bachelor in England once how to make Taco soup. The recipe called for dry ranch dressing mix. This is a great mix, basically herbs and spices and great little flavors with a little thickening agent mixed in. He couldn’t find that, so he just grabbed a bottle of ranch dressing (which is an ENTIRELY different creature altogether when it comes to cooking) and poured the entire thing is.
I shudder thinking about that! He said “it was quite……different.”
lol
I imagine it was!!!
Bill, I really really really really really don’t think you should try this in your bread machine. I really really really really worry about what would happen if you did.
How about I send you a recipe for a GREAT Italian bread that you make in your bread machine that actually has minced garlic, cheese, and Italian herbs baked right in it instead?
Bill, I’m so glad you read Southern Plate!!! I just love having you here!
Christy
This looks delicious!! Can’t wait to smell it baking. What kind of apples…Granny Smith?
Just found your site today….love it!! Especially all the great pics! TFS!
Hi Mary! We’ve used all kinds of apples in this with great success! I’ve even used golden delicious! Its entirely up to you.
Welcome to Southern Plate! Its so great to have you here!
Christy
I remember my mom baking Apple Dapple cake when I was a kid many moons ago. Not sure if this is the same recipe but most likely as we are all southerners. Anyway since we have had a wealth of apples from our tree, I baked one today to take to our church women’s fellowship this evening. They loved it! One young woman said it was the best cake she had ever had. And everyone was telling anyone who hadn’t had a piece that they just had to try it. My husband and son were lucky that they left them a little to try when I got home!
Pam, thank you so much for leaving this comment! I am thrilled it went over so well for you! There just isn’t anything like being praised for something you’ve baked!! Thank you so much!!!!
Christy
Ooo, la la! Lovely
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OMG, I am not from the South, but Man oh Man this recipe was amazing. I made this cake last night and I am going to bring it into the office tomorrow for coffee morning, let hope that its so good that I get a payrise!! I am passing this recipe on to EVERYONE that I know.
Hey Howtome! thank you for hosting such a great carnival!
Anonymous, I’m so THRILLED!!! It’s so exciting when you find a recipe like that and I am so happy I could bring one to you that you like so much!!!!!!!
If you don’t get the payraise right away…threaten not to bring one again!!!!! LOL
Thank you so much for reading Southern Plate!!!!!!!!!
Christy
I made this apple dapple cake for my family. I did it yesterday, and we ate it today. It was soooo hard to sit there and look at it for so long without being able to cut into it until this afternoon – but so worth the wait! This was such a fantastic cake! It got rave reviews, everyone loved it. So rich and moist and absolutely wonderful. As my husband Jeff said when he tasted it – “Southern Plate strikes again!” Thanks for all these wonderful recipes – ever one that we’ve tried turns out great!
Hi there! Just checkin’ out your blog for the first time…. Can you make that cake in a regular cake pan?.. I’ve not yet invested in a bundt pan.
Added ya to my reader also.
Jen
workinggreenmom.blogspot.com
Stephanie Hey!! OOOOH I AM SO GLAD You MADE THIS!!! There are just some recipes that I almost want to force people to try – for their own good! LOL you tell Jeff I owe him for such shining endorsements!!! Thank you SO MUCH for all of y our kindness and support!!!
Jen Hey!! Welcome to Southern Plate!! You absolutely can make this in a regular pan. I usually use a bundt pan. Personally, I don’t care for tube pans but my mother uses hers often.
Thank you for adding me!! You have a great blog!! I can’t wait to try that bread!
Christy
I know this is an old post but, I made this cake a hundered plus times at the bakery I worked at! I never got the recipe, and now I have it! Thank you thank you! I can’t tell you how many of these things sold at christmas time! It is that good!!!!!
Made this tonight for dessert and it was awesome! My mom had a fit over it and went back for 2nds to “Make sure it didn’t get any better in the last 15 minutes”. Who does she think she’s foolin?
I made a couple of small changes: used 1.5C sugar, applesauce in place of oil and substituted 1C white whole wheat flour. Wow Christy, it will be something I make OFTEN. That topping is to die for!
Great googamoose! I’ll be working that recipe up for sure! Appreciate the pictorials for those of us with 3 left thumbs.
By the by, I was vote #109 for you! Good Luck!
What an amazing cake. I baked one for my husband to take to work for a pot luck in his maintenance department. WOW were they ever impressed!!! Of course I had to bake one for home as well (just to make sure it turned out okay). I’ll tell you what…It didn’t even last to get totally cooled. Thank you so much for not only the fantastic recipes, but the human touch you all your recipes. Katey from Michigan
I LOVE this cake so much, that I’ve made it three times in 2 weeks!!!!I made one this morning to take to my Mom’s (Happy Birthday Mom)Thanks so much for a Really good apple cake recipe.
Love the cake. Husband has been wanting one like his Mom used to make. She died 10 years ago, and he was missing her. Glad I found this website! The glaze is something new and different. P.S. We use Splenda.
Also, If you are really looking for a mixer and can’t afford the price, look at the auctions. Some sellers are specialists in NEW small appliances and will list one for minimum to get you to look at their auctions and online store. I got a Cook’s mixer very similar to the KitchenAid last year and paid under $40.00 plus shipping. The secret is to use a free “sniping” program to only bid at closing. [Gixen.com is one I use] Otherwise you bid the price way up past “go buy it in a store.” Sniping is very good to me!
For BillGent, You are a man after my heart because my son does the same thing. He once attempted to make bread from the ingredient list on the wrapper!! The bread machine was never the same. But that was years ago. Now he may analyze tastes like you did, but is a very accomplished cook. Hooray for online recipes and Food Network! Plus, he makes very good bread.
OH Christy!
The recipe Goddess of my world!!!
I have made this cake so many times since you posted it and am getting ready to send more people to your site to get the recipe…(and introduce them to the best dang site on the net). I made it 4 times at Christmas for 4 different parties & dressed it up with holly & berries to keep in the spirit of the holidays & it looked like a wreath. I have taken it to luncheons and just for any occasions because it makes me the “STAR” wherever I take it! Everyone wants the recipe sooooo I just send them a link to your site. Gotta go for now because I just logged on to send the Apple Dapple & Christy’s Crockpot Chili (Oh Yum) recipes to the friends that have asked for them…
Enjoy your Blogger’s affair this weekend!
I am going to make this cake this week. We are having a big dinner at the church and need a lot of cakes to serve so this will be one of mine. It looks awesome.
Thanks so much for this recipe. My twin sister DeAnna sent me a link to your site and I am hooked! I took this cake to a church potluck and never even got one bite of it. They even ate the crumbs. Now I have to make one for our house so I can see what it tastes like!
Could I just use self rising flour instead.
[...] Apple Dapple Cake [...]
Thank you for the recipe! I have made this before and had lost the recipe. Actually, the last time I made it was Sept. 11, 2001, the day of the World Trade Center bombings and my son’s birthday. It has been a favorite cake of his but I guess I was so upset that I don’t know what I did with the recipe. Now I can make this again and have the wonderful glaze for it. I have always had it plain. Thanks again:) I love your site and it’s a daily treat to check it out and see what’s new. I’ve made several of the recipes and they are delicious and good home cooking. Keep up the good work and I forsee a rising star in the cooking world:)
Just found your web site thanks to a lady on a BB I frequent.
I think it looks wonderful…..looking forward to receiving your newsletter.
I’m making the Apple Dapple cake as soon as I get to the store and buy apples….it looks amazing!
Oh my goodness. I. need. to. bake. that. cake. TODAY. Lordy, Christy you have outdone yourself. Tutorial and pictures are beautiful!!!! Mouth watering….y.u.m.
I plan on making this cake today, and I was wondering if anyone has ever made it in a 9×13 pan, put the sauce on and served it from the pan? I want o take it to my Dr.s office and it would be easier if I did it in a 9×13.
Any help and ideas greatly appreciated. Thanks in advaance.
Hey Barb!
I haven’t made it in a 9×13 but there is absolutely no reason why it wouldn’t work beautifully!
I agree with you, a 9×13 is just so much easier to take to people!!!
Gratefully,
Christy
Christy,
In answer to your initial question…yes!! I absolutely love brown sugar. When I was growing up, my Mama would make big ol’ biscuits every Saturday morning, and we’d either pour sausage gravy over them, or (my favorite) just cut a biscuit open, and put a pat of butter in the center…then when it melted, put a big glob of brown sugar in there and make it melt with the butter. Oooh, that was so good!! I hardly ever do that anymore, and I don’t know why. It’s not that hard to do…and it’s not *that* bad for ya. But I’ve gotten to where I feel guilt at eating a biscuit. Why is that?! What has this culture of health & fitness done to me?! I miss my biscuits.
Amy
Christy, I am making this Apple Cake tonight for my boyfriend and some friends! AND chili and cornbread (I made the cornbread two weeks ago and it was amazing!). I have made several of your recipes recently, and LOVED them! Even though I’m a northern transplant (originally from Indiana, moved to Tuscaloosa about 1 1/2 years ago), I am loving this southern cooking! I think it’s awesome that anything I want a recipe for something now, I go straight to your website and search, and it’s always there, and always amazing! Thank you!
Christy,
Quick question for you….what type apples do you usually use with this recipe? I know I usually use Granny Smiths with my pies, they don’t turn out too liquidy(is that even a word?) and we like the tartness of the aplles in pies- but in cake tartness isn’t something I look for. I’ve been hearing a LOT about Honey Crisps altho I haven’t gotten the chance to taste them yet. Anyway, what do you reccommend? I’m making this cake when the first Frost hits us, to go with my Pot O’ Chili I make for the family event!!!
You have my e-mail addie!!!
Ok, this might be a silly question but I REALLY want to make this cake so here goes…
In the recipe, does the abbreviation “t.” mean TEAspoon or TABLEspoon???
CJ- lower case “t” is teaspoon….Uppercase “T” is TABLEspoon…..(A Table is bigger than a tea cup is the way I remember it.)
Can this recipe be made in a regular cake pan or 13×9 in pan? I don’t have a bundt or tube pan and want to try it!
I made this in the 9×13 and it came out perfect. The baking time was about 45 minutes. I made the full amount of glaze and that worked also.
Verdict from the Dr.s office…..absolutely delicious. Thank you Christy for the recipe!
CJ….a small t. is for teaspoon and a capital T. is for tablespoon.
Barb
Hi Christy! Just wondering…can I leave the apple skins on and still have the same great taste for the Apple Dapple Cake? Or would peeling the apples be better?
I made this cake for my husband to take to work a couple of weeks ago. I used Honey Crisp apples (I sliced some with the skin on and some off) and added 2 tsp of Apple Pie Spice. It made the house smell wonderful as it was baking. Needless to say, since I only made one, a couple of slices were missing by the next morning. We loved it, everyone at work loved it, and my husband said it was the best thing I ever made! After looking at the picture again, my mouth is watering. Thank you Christy!
Just took the Apple Dapple cake out of the oven. We’re drooling and can hardly wait to eat it.
I liked the look of this one so much that I went out and bought the ingredients.
This afternoon – I bake.
I am waiting for this cake to cool. You should add to the directions, to make this cake right before you have somewhere to go, so you don’t have to agonize over the cooling time!!!
I currently live in the UK. Someone posted a link to another recipe from this site on a board I frequent. I looked at the recipe and saw this one on the page. I knew I had to try it. I’m going to the shops today to pick up the ingredients. I also have to buy a new converter for my Kitchen Aid mixer I brought with us when we moved from the US. I’ve needed a new converter (wattage is different, can’t use a travel converter.) and my hubby has taken his time in picking one up. After I showed him this recipe and he sees all the ingredients on the counter I will have a new one!
I did laugh about a story of you teaching an English man taco soup recipe and the dry ranch dressing. You can’t get it here! I have family send me the dry mix. The ranch they have here is nothing like real Ranch Dressing, they all love our version best.
Hello there! Just found your site and love it already!
I want to make this Apple Dapple cake.. It absolutely looks so good I could eat the picture.. LOL.. One problem my family has is we cannot eat nuts (only a bit of peanuts periodically)..
Do I just put in more apples in place of the 1 cup of Pecans? Or do you have any other suggestions? I just didn’t want to put anything in and change the consistancy one bit!
Thanks so much for your help!!
Sheree