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Apple Dapple Cake

September 23, 2011
by Jackie Garvin

Fall makes me want to eat apples.  I posted a recipe for Girl Scout apples  earlier this week.  They’re baked apples which I’ve always called Girl Scout apples because I learned to make them in Girl Scouts.  I’ve adapted them to a slow-cooker so the wonderful cooking aroma wafts through your kitchen for several hours.

Americans love apples.  It’s the most popular fruit.   The cooking aroma of apples, cinnamon, butter and sugar is pleasing and represents home.  One of my favorite Andy Griffith  episodes involved a prisoner on the loose in the area of Emma Watson’s house.  Andy was sure the prisoner would be lured to  Emma’s house because she would be putting her apple pies on her windowsill to cool and ,”There’s not a person alive that could pass up Emma’s apple pies.”  Sure enough,  the prisoner was at Emma’s and was apprehended despite Barney’s bungling of the case.

Let’s make an apple cake and be ready to help law enforcement officers.

This recipe has been in my collection for 30 years or more.  I don’t know why I haven’t made it more often.   The last time I remember making it was for my mother’s birthday about 20 years ago.  It’s a wonderful fall cake filled with apples and glazed with a caramel sauce.

Use at least two different varieties of apples to get the most out of apple flavor. My  favorite combination of cooking apples is Granny Smith and Gala.

I don’t measure fruit by the cup.  I measure by the piece.  The original recipe called for 3 cups which is roughly 3 apples.   I want an equal amount of Granny Smith and Gala apples so I used 2 of each which is 3 1/2 to 4 cups total.  The batter is thick enough to handle  the extra apple just fine.

For cake:

1 cup canola oil

2 cups sugar

3 eggs

2 teaspoons vanilla

2 Granny Smith apples, peeled, cored and chopped

2 Gala apples, peeled, cored and chopped

1 cup pecans, chopped

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon cinnamon

For glaze:

1 cup light brown sugar

1 1/2 sticks butter

1/4 cup milk

Mix oil, sugar and eggs on medium speed until light and lemony.    Add vanilla and mix.

Sift together flour, salt, soda and cinnamon.  Gradually beat into egg mixture.

The batter is thick.

Stir in apples and pecans.  You need muscles for this thick batter.   The pecans are mysteriously missing from this photo.

Pour into a well-greased and floured tube pan.   The pecans showed up!   Bake at 350 degrees for 1 hour.

Remove from oven.

Prepare glaze by adding the brown sugar, butter and milk to a small saucepan.   Stir ingredients and bring to a boil.   Continue boiling for 3 minutes stirring constantly.   Pour the hot glaze over the hot cake in the pan.

Let the cake completely cool in the pan before turning it onto a cake plate.  The glaze soaks down into the cake.   You can’t even imagine how moist it is.

     Bits of apple, pecans, cinnamon,  and a caramel glaze.   Yes ma’am!

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12 Comments leave one →
  1. September 25, 2011 12:52 pm

    I want some NOW! Lol Thanks for sharing at Church Supper!!!

  2. September 25, 2011 3:56 pm

    Mmmm…this looks really good! Thanks for sharing at Church Supper.

  3. October 3, 2011 3:55 pm

    I just got done taking this out of the oven alittle while ago,it’s now cooling I can hardly wait…..It did take a longer baking time then it says,I left it in 90 min. instead of 60.It does look just like the picture.Thanks for this recipe!!!

    • October 3, 2011 5:24 pm

      Sandra,

      So many different variables effect cooking time. I hope the cake turns out well for you. I’ve used the caramel sauce as an ice cream topping, too!

      Enjoy your Apple Dapple Cake!

  4. Sharon Brown permalink
    October 17, 2011 3:49 pm

    Hi Jackie, I made your apple dapple cake. It was fabulous. I have never made anything better than that cake ever! Thanks so much for the recipe.

    • October 17, 2011 9:09 pm

      Sharon,

      Thank you so much for letting me know you enjoyed my Apple Dapple Cake! I think I’m going to make it for Thanksgiving this year…..along with Pumpkin Pie, of course! :)

  5. September 1, 2013 2:44 pm

    Where is the printer friendly version, I started to print and it was going to be 16 pages so I cancelled it. That is way too much printing for a recipe. So again, where do I find the printer friendly version. Thanks

    • September 1, 2013 4:50 pm

      Glynda,

      Go to the bottom of the post and look for the green “print friendly” button on the left. Click on that. You will then have the option of editing out anything you don’t want to print.

  6. Tricia permalink
    October 5, 2013 6:58 pm

    I just made this today & it was DELICIOUS!! Thanks for sharing the recipe:))))

    • October 5, 2013 7:56 pm

      Hi Tricia! I’m so glad you enjoyed Apple Dapple Cake. Post a pick on S&B Facebook page if you’ve got one. ;)

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