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.
You’ll need: Apples, Flour, Salt, Baking Soda, Sugar, Vegetable Oil, Vanilla, Eggs, and Pecans!
(This cake gets me so excited. You are going to DIE of happiness when you taste it, I swear!)
In your mixing bowl, place oil, sugar, eggs, and vanilla. Mix until blended.
Sift together flour and….
Baking soda and…..
Salt.
Add this to your wet ingredients and mix until blended again.
Peel your apples.
And dice them up into little chunks, like this.
Add chopped pecans.
and your apples. Blend.
Until it looks like this!
Prepare your pan either by greasing with shortening and flouring, or by using one of these handy, dandy sprays.
(This is the easy way)
Pour your batter into your pan. My mother uses a tube pan but whenever I bake this I just use a bundt pan. Either one is fine.
Bake this in the oven at 350 for one hour.
Now we are going to make this AMAZING sauce to pour over the cake while it is still hot in the pan.
You will need: Dark brown sugar, milk, and margarine (or butter).
Place milk, margarine, and brown sugar in a sauce pot.
Sir this together (on the stove eye of course!) and bring to a gentle boil. Once it starts boiling gently, keep stirring and cook for about three minutes. Remove from heat. Remove hot delicious cake from the oven.
While the cake is still piping hot in the pan, pour the sauce over it and let it all sit until it soaks it up.
Oh dear lord, look at that cake!
I mean, LOOK AT THAT CAKE!!!!
Leave the cake in the pan until it has cooled completely.
WOW. LOOK AT THAT CAKE!!!!
Apples, meet the ultimate recipe for which you were intended!!
Ingredients
- 3 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon soda
- 1 cup pecans, chopped
- 1 cup vegetable oil
- 2 cup sugar
- 3 eggs
- 2 teaspoon vanilla
- 3 cups raw apples, peeled and chopped fine
- Sauce:
- 1 cup packed brown sugar (for sauce)
- 1/4 cup milk (for sauce)
- 3/4 cup margarine(1 -1/2 sticks) (for sauce)
Instructions
- 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.
- For the sauce, mix and cook ingredients 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.
2.2
http://www.southernplate.com/2008/09/apple-week-begins-todays-recipe-apple.html
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Posted by
Christy Jordan
on Sep 1 2008. Filed under
Cake,
Dessert.
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I have a salted caramel sauce I made. Do you think that will work poured over this delicious sounding cake?
I think it would be wonderful! Let me know if you try it.
I took this cake to work and EVERYONE wanted the recipe! It was delicious and a huge hit! Thanks south for sharing!
My bunt pan is shaped so that u turn it upside down when the Cake is cooked because the top, with bumps on it , is on the bottom. How do I use this pan with this cake or can I??
Barbara, I let the cake cool completely, turn it out on a plate then lay another plate on top then flip it over.
Christy, I made your Apple Dapple Cake tonight, also the pumpkin muffins. My kitchen smells soooo good!
Thanks for all the great recipes!
Ohhh, I can almost smell it from here!!! I am so glad you liked the recipes!
I just made this for my mums birthday cake…..delicious !!!
Can it be made the night before? I’d like yo make it for a bake sale.
I think it’s better the 2nd day.
Can this cake be frozen?
I made this last week and made the giant error of baking it at the same time as a brusselsprout casserole. Ugh! So I made it again tonight except instead of apples, I used a can of cherry pie filling. Yummy!
This looks amazing!! I’ll be using a regular bundt pan, should I pour the glaze over after I invert it so it will be on the top, or should I pour while it’s still in the pan then it will be on the bottom? Thanks!!
I made this and it was delicious. Only it broke into two pieces when I tried to take it out of the pan. Next time I think I would take it out of the pan and then pour the sauce over.
Too die for! My whole family loved it! Definitely will be making again soon! Thanks for a wonderful recipe!
I’ve made this cake for years, it’s always a big hit. I bake mine in 2 loaf pans, eat one now, freeze the other…OR give one to a friend. If properly sealed, it can easily be frozen up to 3 months! I always poke holes in the top of the cake with my large 2 prong fork, allowing the sauce to soak in the middle of the cake as well. Sometimes I add about 1/4 cup dark rum to the sauce just before pouring it over the cake….Yummy….Apple Rum Cake! Delicious.
I made this cake this afternoon and am crossing my fingers that it turns out O.K. since I’m taking it to potluck luncheon tomorrow. I. My oven isn’t working right (gas oven) and the last couple cakes I’ve made have been half baked in the center. I baked this for 75 minutes to compensate and then poked holes in it with a bamboo skewer before I poured the sauce over. It looks wonderful and the sauce and bits of cake that were left in the pan were delicious. Can’t wait to have a piece tomorrow afternoon!
I hope it turned out ok Kathy! So sorry to hear your oven is on the blink.
Hey Christy! This bundt cake looks “big” as in tall. My bundt’s always come out 1/2 the height of the pan. What am I doing wrong? Thanks so much.
Hi Christy, got a question. I can’t have nuts, can I just leave them out or do I need to add something else in their place, like maybe more apples? Didn’t know if leaving them out would cause a problem. Thank you!
Just leave then out and you’ll be fine. I usually leave them out to cut costs.
Thanks Christy! This is gonna be so good, I can taste it now!
Christy, this cake looks so wonderful! I have 2 quick questions….is light brown sugar okay to use? and approximate how many apples are needed to make the 3 cups needed? Thanks so much! Love apple recipes!!!
I just made the cake and used two nice sized apples. I had a little more than three cups.
I won a blue ribbon abd best of show with this cake 6-7 years ago at our county fair…..The judges ate it for lunch!!! It is awesome!!!
This looks delicious! And like a good recipe to break in my new bundt pan! One question: Does this cake need to be refrigerated?
It doesn’t Lisa. I hope you enjoy it!!
Lisa, I don’t think it has to be refrigerated. Christy mentioned on Facebook when she gave a link for this cake that she likes cakes that don’t have to be refrigerated and that this one was a winner. So…am assuming it doesn’t have to be! I am going to try it this weekend since my father-in-law in coming for a visit. Thanks, Christy for sharing!
One glance at your picture and post on FB tonight and I had to make it! It’s all staple ingredients and didn’t require a trip to the grocery. (Even better!) Super easy to make! Can’t wait to sample it tomorrow. Thanks, Christy!
I hope you enjoy it Karen!!
Made this last night and boy is it good! Note for those who have not made it yet–the batter is really, really thick!!
Made this over the last weekend and it was/still is awesome! Now have requests to share the recipe! Thanks again, Christy!
Christy, I love your site. I made this yesterday for a “girlfriends do lunch day”! Oh my gosh, it is unbelievable & very forgiving! I forgot the oil & added it to at the end.. I also think I put 3 cups of sugar in it instead of 2 accidentally. I have to say it was decadent! I love…love…loved it! Did I mention that I loved it? Thank-you for sharing. Loving these Southern Recipies! Karen
LOL, I am so glad to hear it turned out well. It is a forgiving recipe indeed!!
OMGOODNESS Made this cake today and it is awesome..I think I will go to the kitchen and just eat the whole thing because I won’t sleep tonight for thinking about it…Thanks for the recipe…
~giggles~ I am so glad to hear you liked it Alice!!
This cake is awesome!!!!!
One of the best apple cakes I have ever had!! Thank you so much for sharing your recipe. Can’t wait to make it again for Easter!!!
I am so glad to hear you liked it Deneene!! I hope you have a wonderful Easter celebration!
My goodness! Thecake isdelish and the sauce is to die for!
I just pulled mine from the oven and poured the sauce on top….oh the smell! I may not be able to wait until it cools completely! I used raisins and chocolate chips instead of pecans (only because I didn’t have any on hand). I am so excited.