A full printable recipe is available at the bottom of this post. Thank you!
Mama has been making this old fashioned apple dapple cake for as long as I can remember. It’s always signaled the arrival of apple season for us!
Don’t you just love the taste of brown sugar? I mean, all on its own, I just love brown sugar. Whenever I am baking with it, I can’t help but to get a pinch out for myself. Lucky is the day when I find a few precious lumps within the bag!
The wonderful thing about Mama’s Apple Dapple Cake (and I do mean WONDERFUL) is that the resulting flavor is a perfect blend of fresh apples and buttery brown sugar. With the special brown sugar soaking sauce poured over the cake and allowed to soak in before removing the cake from the pan, it is by far the moistest cake I’ve ever baked. As if the flavor (and smell!) were not enough, the slices are gorgeous, too. Thick slices showcase bits of apple and the slightly granular texture around the edges of the tender crust brought on by the brown sugar. If you’ve ever wanted to win someone over through their stomach, THIS cake is a home run.
You’ll need: Apples, Flour, Salt, Baking Soda, Sugar, Vegetable Oil, Vanilla, Eggs, and Pecans!
(This cake gets me so excited. You are going to DIE of happiness when you taste it, I swear!)
For the brown sugar soaking sauce (yes, you read that right), you’ll need: Brown Sugar, Milk, and Butter.
In your mixing bowl, place oil, sugar, eggs, and vanilla. Mix until blended.
You can do this by hand or using an electric mixer. Go with your mood.
Sift together flour, baking soda, and salt (I just stir them together in a separate bowl).
Add this to your wet ingredients and mix until blended again.
Like this. It’s a nice thick dough at this point.
Peel and chop apples into little chunks. If you have chickens, they love apple peels.
If you don’t have chickens consider getting some at some point in your life because they’re awesome! (I actually don’t have chickens right now but have in the past)
Add chopped apples and pecans to dough.
Stir those together until they are fully incorporated.
Prepare your pan either by greasing with shortening and flouring, or by using one of those handy, dandy cooking sprays.
Spoon your apple dapple cake batter into your pan. My mother uses a tube pan but whenever I bake this I just use a bundt pan. Either one is fine.
Bake this in the oven at 350 for one hour.
About ten minutes before your cake is done, you need to make this AMAZING sauce to pour over the cake while it is still hot in the pan.
You will need: Dark brown sugar, milk, and butter.
Place milk, butter, and brown sugar in a sauce pot.
Sir this together on the stove eye at medium to medium high heat, bringing to a gentle boil. Once it starts boiling gently, keep stirring and cook for about three minutes. Remove from heat. Remove hot delicious cake from the oven.
Look at that beauty!
While the Apple Dapple cake is still piping hot in the pan, pour the sauce over it and let it all sit until it soaks it up.
OH MERCY!
I mean, LOOK AT THAT CAKE!!!!
The sauce will soak up, just be patient.
Leave the cake in the pan until it has cooled completely.
WOW. LOOK AT THAT CAKE!!!!
Each bite is positively infused with chunks of apple, toasty pecans, and that amazing brown sugar soaking sauce!
I hope you get to make it soon!
Might oughta make two 😉
Ingredients
- 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
Sauce
- 1 cup packed brown sugar for sauce
- 1/4 cup milk for sauce
- 3/4 cup butter 1 -1/2 sticks (for sauce)
Instructions
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Mix oil, sugar, eggs and vanilla in a large bowl. In a separate bowl, sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube or bundt pan* at 350 for 1 hour.
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For the sauce, Place sauce ingredietns into a small saucepot over medium high heat. Stir constantly and bring it to a gentle boil. After it begins gently boiling, continue to stir and allow to cook for about three minutes. Pour over hot cake while still in the pan. Alllow cake to cool completely before removing from pan.
Notes
I make mine in a bundt pan and my mother makes hers in a tube pan. If using a bundt pan, the cake will actually be upside down when serving (See video in this post for an example). It is still beautiful and this is how I do it but you may prefer a tube pan if you would like it to appear as it does in these photos.
You might also enjoy this recipe: Mama’s Apple Spice Muffins
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