Apple Dapple Cake


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
3 eggs
2 teaspoon vanilla
3 cups raw
apples, peeled and chopped fine

  1. Preheat oven to 350°F
  2. 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)

  1. 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.


    Looks amazing





    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!



Caramel Sauce Success


Last week we tried to make caramel sauce and it was a complete disaster! It was so bad it went right into the garbage, yes it was that bad!

I needed the caramel sauce for a my Toffee Cheesecake.  I did buy a container of caramel sauce at the store, just in case, but I just could not bring my self to use it.  I mean, I put all that time and effort into making a homemade cheesecake, why would I go the easy route and use mediocre caramel sauce?  That would be like getting a brand new car only to bring it home and paint it with a roller brush, not gunna happen!

I am determined to find something, at this point, at least edible!

As with everything there are a million recipes all claiming to be the best!  Baking is very personal, it all comes down to personal taste preference and memories.  You could have 10 people each with a very different idea of what a chocolate cake, butter tart or anything should taste like.  Most often if it isn’t like the ones they had growing up, perhaps family recipes, it just wont cut it.   I am very much one of those people, I will admit.  I think things should taste and be done a certain way or I don’t like it.  Dessert is something you should take time to enjoy.  If I am going to indulge I want to truly enjoy it. If it’s just ok, I will probably pass.

As much as we like to stick to what we know, it is good to be daring and try new things, you just may find a new favourite!

I found this caramel recipe on the Food Network, by Ree Drummond of The Pioneer Woman.  She has some great recipes.

Caramel Sauce

1 cup brown sugar, packed
1/2 cup cream
4 tbsp butter
pinch of salt


1. Combine brown sugar, cream, butter and salt in a saucepan over medium-low heat. (I miss read the instructions and only but cream and sugar in)


2. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.



(I now reread the instructions to find out when to add butter and salt, only to find out I was supposed to add it all at the same time! I quickly threw it in and hoped for the best)


*2, continued.  Still on step #2, the butter may have cooled it down, or just takes longer on each stove, but I am up to about 20 minutes of warming and string to get it thicker


3. Turn off the heat, cool slightly and pour the sauce into a jar.


Refrigerate until cold.


The next day….



Oh my goodness – Look at that!


Creamy, smooth and thick!



OH. MY.GOODNESS!  This is fabulous!


THIS is delicious! It is so smooth, very creamy and delightfully sweet! I will never buy caramel again, this is my new go to caramel sauce.  I made it to drizzle on the Toffee Cheesecake I made, but seriously it is good enough to eat with a spoon!  I kept going to the fridge to ‘stir’ the sauce, just so I could lick the spoon.


The possibilities are endless for this sauce.  It would be fantastic just over ice cream, on a brownie an apple crisp, dipping apples or heck as I said, just have a spoon of it!

Thank you Ree for such a wonderful recipe!



Caramel Sauce

Another recipe with Guest Baker Amy!  Amy was out making cheesecakes.  As the first one was in the oven, check it out here, we started the caramel sauce needed for the second cheesecake.

Being in an adventurous mood I thought we would try making homemade caramel sauce.  I read many recipes and watched several videos, it looked really easy.  Very few ingredients and very little work.  All the recipes seemed to be quite similar, but I decided to go with one from ‘A Teaspoon and A Pinch‘.

When purchasing all of our ingredients, I did get a jar or caramel sauce ‘just in case’ things went terribly wrong.  We were optimistic we wouldn’t need it though.

Vanilla Bean Caramel Sauce

1 c. sugar
1¼ c. heavy cream
¼ tsp. coarse salt or sea salt
1 tsp. vanilla extract or vanilla bean paste
1 Tbsp. unsalted butter, optional

1. Measure out the heavy cream in a liquid measuring cup and add vanilla bean paste.  Microwave for one minute and set aside.


2. Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan. Place over medium-low heat, watching carefully.

We both watched the pot of sugar quite curiously as we did not believe it would melt down.



3. When the sugar begins to liquify around the edges, use a heatproof spatula or wooden spoon to gently stir it towards the center. Continue stirring very gently until all the sugar is melted, taking care not to over stir or allow sugar to clump up

I will admit we got very excited at the sight of liquid forming, we didn’t believe it would happen.


Mine did not liquify around the edge, it did so in the centre, then clumped.  This didn’t happen in any of the videos I watched!  I am thinking I am glad we bought the jar of sauce!


It stayed like this for quite some time before all the sugar melted


4. Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  We were optimistic, it was looking and smelling wonderful!


5. Carefully and quickly, stir in half of the heavy cream.


6. The mixture will steam and bubble violently. Stir until the cream is well incorporated

*this is when things start to go down hill rather quickly!

In the original recipe the author posts pictures and comments about what to do if the caramel hardens…


Of course mine did!! A giant clump of candy in a discoloured milky soup, mmmmm delicious!  Blah!


I followed the disaster directions which basically said to bring back to the heat and stir until the clump dissolved, which it did.  We are optimistic once again!


7. Stir in the remaining cream. Stir in the salt and optional butter. If any sugar has hardened, place the saucepan over low heat and whisk until smooth. Store in an airtight container in the refrigerator. If needed, it can be rewarmed in the microwave or in a saucepan over low heat.  Makes 1 1/2 cups.


This looks nothing like the original recipe (or any other that I looked at)



It is grainy and gloopy,not runny at all.  IT was like lava, so we allow it to cool



When it had cooled enough to taste, I grabbed to spoons and we dug right in.

As I am tasting mine I glance over at Amy, she was wincing in pure disgust! It was quite funny.  It was horrible!  This time it is not just me being hard on myself wanting it to be perfect, it was awful!  Amy agreed.  Amy made a good point, she said usually you can eat a dessert maybe a comment about it being too dry, not sweet enough, but this is disgusting and inedible! (something to that effect anyway)

It went directly into the garbage! Ewww

Thank goodness I bought the backup jar of sauce 😉