delicious recipe – apple dapple cake

Remember the post a little while ago about the  variety of southern cookbooks I purchased with birthday money? Well, I am enjoying them, to say the very least. I love cooking through the recipes and sharing them with my husband, family, and friends.

This recipe – the one for the Apple Dapple Cake – is a must try, must make again recipe.

My mom came over and I said, no matter what crazy diet you are on – really, y’all, she’s done a tremendous job of diligently taking care of her body through good eating and exercise and as a reward to herself, she’s lost weight – you MUST try this cake! Thankfully, she thought the cake was worth straying from her healthy eating regime.

I told her I practically licked the batter bowl clean after pouring the majority of it into the Bundt pan. Delish!

This is the one! From A-Z (apples to zucchini!), this cookbook is a collection of southern recipes

Here’s the Apple Dapple Cake recipe :

yields 12 servings (that’s what the book says but the writer must be giving generous pieces!)

3 eggs – room temp

1 1/4 c vegetable oil

3 tsp pure vanilla extract, divided

2 c granulated sugar

3 c all purpose flour, divided

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3 cups chopped Golden Delicious apples – do not peel them! though it’s tempting, the recipe says not to, and I promise that when you bake this cake, you will not notice the peel and it helps to keep the apple pieces in good form

1 c chopped pecans (per the recipe, but I did not include these because we don’t like nuts!)

1 c shredded coconut (again, I did not include this)

6 Tbs unsalted butter, melted

1 c packed brown sugar

1/4 c milk

Preheat oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan and set aside.

As wedding present, I received this Williams-Sonoma Anniversary Bundt Pan and I do love it! I recommend this one to everyone. And I love how a Bundt pan can turn a simple recipe into a beautiful, social gathering worthy cake!

In the bowl of an electric mixer, beath together the eggs, oil, 2 tsp of the extract, and the granulated sugar. Mix well.

I used my pink Kitchenaid stand mixer to mix well these ingredients. My pink mixer was also a wedding present from my grandmother, a woman who loves chocolate and knows how to bake!

In a separate bowl, stir together 2 3/4 c of the flour, the baking soda, salt, cinnamon, and nutmeg. Add to the egg mixture, beating well.

Combine the remaining flour with the apples, (pecans, and coconut.) Fold into the batter and pour into the prepared pan. Bake 1 hour and 10 minutes. Let cool in the pan 5 minutes, and then cool completely on a wire rack.

Meanwhile, in a small saucepan over medium heat, combine the butter (I just melted the butter in the pan first and then added the rest of the ingredients since the recipe called for melted butter), brown sugar, milk, and the remaining extract. Boil 3 minutes and set aside to cool 10 minutes. Place the cake on a serving platter. Slowly pour the warm syrup over the cake.

I love my Pottery Barn Emma Cake Stand!

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