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.
1.2
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Posted by
Christy Jordan
on Sep 1 2008. Filed under
Cake,
Dessert.
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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
Hi Sheree. How about adding raisins? or chopped cranberries? I would just keep the unit proportion the same.
[...] Apple Dapple Cake (Crowd Pleaser) [...]
Oh my goodness. This looks wonderful. My diet is going to have to wait.
Hi! I just ran into your site a couple days ago. Your recipes look FANTASTIC. I just had to try this cake. I have a question for you, maybe you can help, because I did something wrong apparently. My batter looked nothing like yours. Mine was very thick, almost to the point of clumpy. The cake came out a little floury (I can’t think of another word for it, lol). I swear I measured everything exactly right. Any ideas on what I may have done wrong? Note for you – in comparison to my cooking skills, my baking skills are not so great. Did I perhaps pack the flour too tight and it came out to be more than needed? I’m lost ….
I have to say though, that I will still eat the whole thing. It is by far the best cake I’ve ever made from scratch. That topping is TO DIE FOR. I would seriously drink it….
I want to make it for Christmas, but I want it to be perfect 
Hi Vicki. I’ll bet you just solved your problem for yourself (but just didn’t realize it). When you measure flour . . . never never never pack it down. You’ll end up with twice the amount you want. Just stir the flour some to loosen it up and gently spoon the flour in your measuring cup. Level it with the spoon handle or a knife (or a finger if necessary) and add it to your ingredients. To see the difference, measure 1/2 cup packed and then 1/2 cup lightly spooned. Put the two measures side by side on a plate, and you’ll be amazed.
P.S. You can and should pack the brown sugar into the cup.
Hey Vicki. I just made this cake and the same thing happened to me. After I added the flour to the wet ingredients, I thought it looked wrong…more like cookie dough. I ran upstairs and read the recipe online again. I decided to add 1/2 cup of whole milk. Not sure if it will work, but there would have been no way that I could have folded anything into that batter. I will let you know how mine turns out.
Christy, I made the Apple Dapple cake and what a hit it was! Everyone loved it, and it was gone in a blink. I will be making it many times in the future. A quick question: Do you think it would be OK to freeze the Apple Dapple cake? I have a luncheon to go to and would like to make another one ahead of time.
I love your website and your unique way of presenting your delicious recipes. Keep up all your good work and emphasizing how important family is.
Rosemary
[...] pans after making bread a couple days ago…), and added the gooey butterscotch sauce from Southern Plate’s Apple Dapple Cake. It turned out so rich and delicious! More like a cake than a bread, and [...]
my dad recently got a Hair Transplant, it was very expensive but the results are worth it.-;*
Did the cake help?? LOL
Hi DeltaJoy. You just made my day! LOL
[...] Apple Dapple Cake [...]
[...] Apple Dapple Cake [...]
i like to add herbs and spices on the foods i cook.~*-
This is one of my favorites! I top it with cream cheese frosting. YUM!! It also makes great cupcakes (with cream cheese frosting, of course).
Oh WOW!!!!!!!!!!!!
Wow
Wow
Wow!!
Oh Dear God.. how in the world can I make it thru today without that cake! Gotta git some “tradin” in SOON I suspect! Thx for the yummys HONEY!
Mary,
I love you!
Can this be done with self-rising flour?
I’ve made a similar cake and the glaze poured over the cake tastes like homemade caramel corn. I think the recipe should come with some sort of warning though – ‘Consuming too much of this cake can cause your eyes to roll back in your head and your hair to flip around backwards!!’
It’s that good! – thanks for posting this
D
Yum!! Hope to apple pick this weekend! Perfect timing!(if I can hold out that long)!! Love a glazed cake!
I have the same glass cake dish!!
Bountiful Blessings!
I make a very similar cake and sprinkle about a 1/2 cup of butterscotch morsels on top before baking. It makes the cake taste even better!
Now how in the blue blazes am I supposed to stay on a diet when I read things like this???? I think I just put two pounds on my (ummmm) backside just looking at the photo.
Can’t wait to try this!!
I made a few of these cakes for my husbands maintenance crew when you originally posted the recipe in 08. What a hit!!!!!!!!!!!!
And so impressive looking.
I haven’t thought about for awhile. Thanks for reposting it. Can’t wait to make it again.
Yippee. Going to a quilt retreat next week and this is just the thing to share with the participants who have a sweet tooth. Thanks.
This cake AND quilting, sounds like a dream. Have a great time!!
This looks beyond belief! Going on my Next list. Right now we’re working through the season’s bounty…tomatoes, today a Peach Cobbler, berry crisps, plum cobbler, etc…..most people gain weight in winter, not so much here. Question is….what is the most favorite applie for this cake?
Love the site, love the people.
Hey everyone, I was wondering if you could substitute pears for the apples. We have a pear tree, and it is loaded with fruit. These pears are extremely firm, so it would be like an apple just a different taste. What do ya’ll think?
Ohmygoodness!! Yes yes yes! I think it’s a great idea !!!
Christy — we’re gonna have to make an app for Southern Plate and phones so I don’t miss a thing or forget an ingredient when shopping at the store.
You got an app for that yet? Or maybe just an “app-le”?? hahaha
This is going on my “to do” list for sure!
Seriously! “Southern Plate application …” Gonna have to think about this some more….
That looks so good I have to bake one right away.
Christy; I have to laugh every time I see your cheap bottle of vanilla. I thought I would tell you how to make your own . 9 vanilla beans split lengthwise to within 1 inch of top, 750ml vodka, everclear,or white lightening, 1 heaping teaspoon sugar . place in mason jar with lid and band. shake and let set 2 months. the best ever. I even make it for all my friends as xmas gifts. Everyone can’t wait for their share each year. I make a cute little label and add a raffia bow. Please try it, you will never buy the imitation again. Buy vanilla beans online, they are cheaper.
Judy — NO WAY!!!! Everclear in vanilla?!?!?!?! This sounds like a great experiment!
claire yes way. the higher the alchol content the better the vanilla. most pure vanilla is 70% or above, and the longer you let it set the better the flavor. you can even use bourbon or golden rum. I use to help my grandma make this from moonshine when i was a kid, I dont make moonshine but have used vodka for years.
This cake reminded me of the one my Mom made as I was growning up. I must admit, I became a bit concerned after allowing the cake to sit until cool to turn out. It took a bit of “prayer and patience”, but the cake finally turned loose and was beautiful (taste great, too).
I’m wondering if you could add a cup of cinnamon applesauce to the mixture and make the cake even more moist and wonderful. Let me know what you think.
I’ll probably make this for my next Wednesday night Church supper.
Thanks!
Rev. C
Rev C — thanks for leaving this post. I was just mixing up the recipe — 20 minutes ago — and it was awfully dry looking batter. Double checked my ingredients and all was correct. But the cup of applesauce was the trick! It looks normal now and is in the oven ….. can hardly wait to see it finished!
This cake is GREAT! Last time I made it was in March to bring from MI to LA on a visit to my sister’s. It traveled beautifully, and we all thought it just improved with time as we ate it over the week.
Hi Christy! I recently started my site and have so enjoyed finding other recipe sites. I linked here from Tidy Mom. I LOVE Southern Plate. Though I’m a Midwesterner, I’ve always had a heart for all things southern after spending much time with family in TN. The food of the south is just my favorite. And I love that you share recipes from your family. What a great legacy and heritage you’ve been given. Can’t wait to look all through here and to try these recipes. The first one being this cake! Perfect for Fall…. My kiddos will love this as an after school snack next week when we start again.
Looking forward to being a regular follower… Happy Friday!
Ah Christy, yet another wonderful recipe. We go apple picking in the fall (me, Chris, Lisa etc) and can’t wait to try this, if I can wait that long.
Thanks again for sharing with us.
This looks soooo yummy! I can’t wait to make it for a homeschool Mom’s night. I think I might try using half whole wheat flour to make it somewhat healthy. At least I’ll feel virtuous anyway!! What kind of apples do you use? I usually don’t like green apples but maybe all the sugar will make it sweet enough?
Christy,
I made this cake and it had a good taste. But all my apples seem to settle at the bottom. Any suggestions?
I made your cake yesterday and I had to let you know how tasty it is. It’s such a good way to use up some of the apples on our tree. And the cake – I wanted to eat the whole thing – by myself! Served it to company and they all loved it too. And to answer Jill’s question about whether it will be sweet enough? A definate YES!. It’s going to make your blood sugar spike for sure! But so worth it! Thanks Christy.
OK I am by no means a baker but if anyone can not make one of Christys recipes then they need to hang up there apron!! Ok then that is me!! I just made this cake and it was so thick I could hardlt stir it. What did I do wrong I followed everything just as it said. But it is in the oven so who knows!!! maybe next time we will see. I tried!!!!
The batter is very thick. I had to spoon it into the pan, but it baked up great.
I made this yesterday and took it to a picnic this afternoon. It was a hit, and all I brought home was an empty plate – not even a crumb left on it. I had quite a few people ask for the recipe, and luckily, I had made a few copies – just in case. Thanks for a great recipe.
Ok i posted earlier concerned about the thick batter but baked it anyway. OMG this was so good!!!! I could not wait for it to cool had to have it warm. I thought that I had died and went to heaven!!!! It did smell like popcorn while baking and when you pour the sauce over it then it smells like carmel popcorn!!! What is there not to LOVE about that!!! Two thumbs up Christie!!!!
I love this cake!!!! I made it shortly after it was posted the first time, and it is one of the most incredible cakes I’ve ever had. Moist, caramely, sooooo good! Seeing the link in my e-mail makes me want to go make it again. Gotta go get some apples…
Hi, this receipe brought back lots of happy cooking memories for me as it’s the first receipe I made from Southern Plate. I had some spare cooking apples and was browsing the internet looking for ideas when I came across this and from that day on I was hooked! I love Southern Plate and recommend it to everyone, my family have usually enjoyed my cooking experiments although they don’t always come out as they should as the ingredients here in the UK are sometimes different!
thanks Christy keep up the good work
Kim
I made this cake today! I didn’t have any regular pecans, so I used some candied pecans and chopped them right on up in the food processor! It came out SCRUMDILLYUMPTIOUS! lol Thank you Christy! My family loves it and we will be making this quite often!
We go to Baxter’s orchard in Cosby, Tn every fall to buy apples. I have one of those peeler, slicer corer things i just love. You can do a lot of apples in a short time. We put them in the freezer as pie filling by adding sugar, cinnamon, nutmeg, and a little flour. We usually have enough until the next fall. After finding this apple cake recipe though they may not last as long…It is wonderful. I don’t use the pecans because i just prefer it without. It gets better as it sits!!!!!!!
[...] Apple Dapple Cake: 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. Recipe from Southern Plate. [...]
[...] Apple Dapple Cake: 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. Recipe from Southern Plate. [...]
[...] I can’t wait to try this BBQ sauce on some shredded pork this weekend, and a few of the apples are destined for an Apple Dapple Cake recipe that I found here. [...]
[...] Apple Dapple Cake [...]
Made this last night, Christy, and I just have to say that it is AWESOME!!
Oh my gosh, I have to make this Apple Dapple Cake, your recipes sound so wonderful that I may have to go out and buy your cookbook. This one is a keeper!
Christy,How long do you think in the oven for cupcakes, if I make this recipe? I like to make then freeze for fast breakfasts on the run!
This is an amazing cake!! I love all the fall flavors. The sauce is yummy!! Definately a keeper!