Apple Dapple Cake

October 12, 2017 by Jackie Garvin 62 Comments

Apple Dapple Cake is an old hand-me-down recipe that’s been in my files for decades. It’s fresh apples and chopped pecans held together with just the right amount of a cinnamon and vanilla batter. The hot cake is glazed with a fresh, easy-to-make caramel glaze. Some of the glaze gets absorbed by the hot cake and the remainder set up on the top of the cake and forms a beautiful coating. Apple Dapple Cake is easy to make and is sure to become a family favorite. Note: the post was originally published September 2011. I’ve updated the photos and the recipe instructions.

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.

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.

Apple Dapple Cake

Preheat oven to 350 degrees.

Yield: one cake

A vintage hand-me-down recipe. Fresh apples and pecans are held together by just the right amount of cinnamon vanilla batter. The hot cake is topped with a freshly made caramel glaze. A family favorite.

Make the 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 self-rising flour

1 teaspoon cinnamon

Make the 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 and cinnamon. Gradually beat into egg mixture.

The batter is thick.

Stir in apples and pecans. You need muscles for this thick batter.

Pour into a well-greased and floured tube pan. 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.

Apple Dapple Cake. A vintage hand-me-down recipe. Fresh apples and pecans are held together by just the right amount of cinnamon vanilla batter. The hot cake is topped with a freshly made caramel glaze. A family favorite.

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