It’s apple picking time in Maine and apples are everywhere. You can pick them, buy them at a roadside stand, farmers market or grocery. Whatever the choice, there’s plenty of apples in many varieties.
Because of their availability and the season turning to brisk fall, one of my first impulses is to make an Apple Dapple cake. The recipe is from an old well used Southern Living cookbook, and it never fails to please.
Some years ago, I posted the recipe and with many of you being recent to Lulu’s Musings it is worth sharing again. I promise Apple Dapple will become one of your favorite cakes, and it’s likely you will be asked to share the recipe.
There is one piece of advice: use firm apples like Granny Smith or Cortland. Other varieties get a bit mushy as the cake bakes meaning there’s a real possibility it will fall apart when it is removed from the pan. It still tastes good, but it’s a bunch of broken pieces!
Apple Dapple Cake
1 1/2 cups vegetable oil
2 cups sugar
3 cups flour
1 teaspoon each salt and baking soda
2 teaspoons vanilla
3 cups apples, finely chopped
1 1/2 cups pecans, coarsest chopped
Mix eggs, salad oil and sugar. Gradually add combined flour, salt and soda. Stir in vanilla, apples and nuts. Pour into greased and floured bundt pan and bake for one hour at 350.
While the cake is hot poke holes in the top with a toothpick and pour the topping over it. The topping is 1/2 cup each butter and brown sugar plus 1/4 cup milk. These ingredients are heated over medium heat until the sugar is completely dissolved.
The cake should cool in the pan before it is turned out onto a dish. Enjoy every single bite, and if you don’t want to share, that’s OK!