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.


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


For the cake:

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Spoon the batter into a greased 10-inch tube pan and bake for 1 1/2 hours.

For the topping:

  1. Combine the brown sugar, butter and milk in a saucepan. Cook for 2 minutes or until blended and heated through, stirring occasionally.
  2. 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)