Apple Dapple Cake
- Yield 12 to 15 servings
For a fall variation to this cake, add 1 to 2 teaspoons of cinnamon to the brown sugar topping.
Ingredients
- Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups chopped peeled apples
- 1 1/2 cups pecans, chopped
- Brown Sugar Topping:
- 1 cup packed brown sugar
- 1/2 cup (1 stick) butter
- 1/4 cup milk
Instructions
For the cake:
- Preheat the oven to 350 degrees.
- Sift the flour, baking soda and salt together. Beat the sugar, oil, eggs and vanilla in a mixing bowl until smooth. Add the flour mixture and beat until blended. Fold in the apples and pecans.
- Spoon the batter into a greased 10-inch tube pan and bake for 1 1/2 hours.
For the topping:
- Combine the brown sugar, butter and milk in a saucepan. Cook for 2 minutes or until blended and heated through, stirring occasionally.
- Pour the hot topping over the hot cake. Cool in the pan on a wire rack for 2 hours and remove to a cake plate.
Recipe reprinted with permission from the Junior League of Sarasota, Simply Sarasota, Creatively Casual Cuisine (the Junior League of Sarasota, 2007)
