Apple Dapple Cake

Barrel of Apples

 

I love Fall, or Autumn as my adopted country calls this time of year. For me this time of year is apple season.  Growing up, this time of year involved trips to the local apple orchards where we could sample apple cider so fresh it was like eating an apple.  The smells and the sounds of New England in the Fall is something I miss.  Thankfully Autumn in England also involves apples and cider and all things baked.  So when I happened to notice I had a glut of apples I thought ‘self, what can I do with all these apples?’  The answer came in the form of my friend Rachel who was making apple dapple cake.  

appledapplecake

Apple dapple cake for those not in the know is apple caramel cake.  Now I don’t know about you but I don’t think there’s much else that does together with apples than caramel. 

appledapple1

 

Although I loved this cake the day we made it I have to say I wasn’t a big fan of it after a couple of days. I felt like the caramel sauce was too much so I only used about half of it on the cake. This was a mistake as the cake isn’t overly sweet and it a tad on the dry side so the caramel sauce really does make this cake.

 

appledapple4

appledapple2

Apple Dapple Cake
Write a review
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 385 grams plain flour
  2. 1 tsp salt
  3. 1 tsp baking soda
  4. 130 grams chopped pecans
  5. 240 mls vegetable oil
  6. 255 grams caster sugar
  7. 3 eggs
  8. 2 tsp vanilla paste
  9. 5-6 small apples, peeled & chopped
Caramel Sauce
  1. 220 grams packed brown sugar
  2. 60 mls milk
  3. 180 grams unsalted butter
Instructions
  1. Combine the sugar, eggs, oil, and vanilla and beat until well mixed.
  2. Combine the flour, salt, baking soda. Add to the wet mixture.
  3. Fold in pecans and apples.
  4. Bake in bundt pan at 180c for 1 hour.
For the caramel sauce
  1. Combine the brown sugar, the milk and butter.
  2. Cook over a medium heat for around 4 minutes or until it just comes to a boil. Once it comes to boil stir constantly.
  3. Pour the caramel sauce over the still hot cake while cake is still in pan.
  4. Let cake cool completely. Once the cake is cooled remove it from the pan.
  5. Enjoy!
Notes
  1. It is easier to make this in a cake pan that has a removable bottom. Also this is a very dry cake so don't skimp on the sauce as it really does help to give it moisture.
Squidgyboo http://squidgyboo.com/