What spices evoke the aromas of fall for you? Are they the warm spices of cinnamon and nutmeg? What fruit screams “eat me” just before the fall leaves start changing colors? Could it be an apple? Are you hungry now?
Let’s combine these warm spices and juicy fruit into one delectable dessert. My family calls it an Apple Dapple Cake. This recipe has been passed down from my sister-in-law’s grandmother. It is a timeless favorite cake, easy to bake, and convenient to freeze, ready to serve at a moment’s notice with or without its frosting.
For the cake, cream together the eggs, oil, and sugar. Add the flour, salt, soda, spices, and vanilla. Mix thoroughly with the chopped up apples on low speed, and then add 1 1/2 cups chopped pecans or walnuts if desired. Pour into a greased and floured bundt pan. Bake at 350 for 1 hour. Let the cake sit in the pan for about 15 minutes, then invert on to a platter.
For the topping, combine all the ingredients in a saucepan and boil for three minutes. Pour topping while hot over the cake. I sometimes opt out of the frosting and dust powdered sugar over the cooled cake, especially if I’ve baked it in a decorative bundt pan that has a lot of crevices that dramatically catch the powdered sugar.
Does an apple a day keep the doctor away? Yes,especially if it’s baked into a cake!
1 1/2 cups salad oil
2 cups of sugar
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon, 1/2 tsp nutmeg
2 tsp vanilla
3 cups chopped apples (with peelings)
1 1/2 cups chopped nuts
1 stick butter
1/4 cup milk
1 cup brown sugar