Along with this years Thanksgiving cheesecake (Skor – which was not awesome) I made Apple Dapple Cake. To me Thanksgiving just screams apples and cinnamon, it seems to be a fall thing. With my horrid past in pie making, I thought I would take a different approach with an apple dessert.
I found this recipe on Pinterst, it is from Southern Plate. Great website, check it out. When I saw all the photos I knew I had to try it.
Apple Dapple Cake
Adapted from Southern Plate
3 cup all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup pecans, chopped
1 cup vegetable oil
2 cup sugar
2 teaspoon vanilla
3 cups raw
apples, peeled and chopped fine
- Preheat oven to 350°F
- Prepare a bundt pan – I greased and floured
3. Mix oil, sugar, eggs and vanilla.
4. Sift together flour, salt, soda. **I added cinnamon – must have cinnamon with apples
5. Add to first mixture.
6. Fold in pecans and apples.
I have some people who can’t eat nuts so I did half and half
7. Bake in tube pan at 350 for 1 hour.
1 cup packed brown sugar
¼ cup milk
¾ cup butter or margarine(1 -1/2 sticks)
- Combine all ingredients
2. Bring to a gentle boil for 3 minutes, stirring constantly.
3. Pour over hot cake while cake is still in pan.
We tried the sauce once cooled a little from the pot. OMG! Forget the cake, just make the sauce and eat it with a spoon. Heavenly!
Slowly starts to soak in…
Let cake cool completely before removing.
Everyone said they liked it, but I didn’t. I was quite disappointed, only finished a couple bites. It was quite dry and flavourless. I thought it would be moist and almost gooey with all that sauce that soaked in. Nope, heavy, dense, blah!