I think apple cakes are so scrumptious and Apple Dapple Cake is no exception! This lovely cake is filled with apples, cinnamon, walnuts, and coconut then drizzled with a brown sugar glaze that absorbs into the cake like a poke cake that intensifies all the flavors. Oh, yum! Believe it or not, I think cakes are my most enjoyable dessert to bake, although from this blog you would think it would be cookies! My favorite dessert to eat is any kind of homemade fruit pie, but I love baking cakes. Granted, I like the layer cakes with all the gluttonous icing as my preferred cakes of choice, but bundt cakes like this one with a glaze on top are really nice, too.
When I saw this cake in an old issue of Taste of the South cooking magazine last week I knew I wanted to put it on my “to bake” list. Apple Dapple Cake was featured in a Mennonite section of the magazine for the April-May 2008 issue, and was credited from Esther Shank’s, Mennonite Country-Style Recipes and Kitchen Secrets. I found several recipes that looked great and a few of them I’ve already tried–each one was excellent.
As it happened, we have some friends at church that are going through a difficult period right now with a parent at death’s door and on hospice care. Even as I type this post I found out that the parent had died. I knew they wouldn’t have time to make a lot of home-cooked meals for their large family, so I offered to bring them a couple of meals. This delectable cake was on the menu, along with Roasted Chicken with Rosemary and a few other recipes I’ll post up in a few days. This recipe is very similar to my Apple Cake recipe except that the glaze is a little different and my Apple Cake recipe doesn’t contain coconut.
I hope you give Apple Dapple Cake a try sometime soon. This delicious cake is wonderful for all occasions–nice enough for company, but easy enough to make any day of the week. One secret to making bundt cakes: they are not finished baking until a knife inserted in the center comes out CLEAN! No matter how long that takes! This one took 15 minutes longer than the original time given in the recipe. If you fail to cook bundt cakes long enough they come out of the pan in clumps. It also helps to grease and flour the pans really well before adding the batter. If you like apples, and cake, and cinnamon, and walnuts, AND coconut, you’ll love this cake.
Apple Dapple Cake is delicious. The brown sugar glaze on top absorbs into the cake saturating it and increasing the flavor.
Here’s a close up of Apple Dapple Cake. Yum.
This is a great dessert to serve anytime. If you serve this cake to a houseful of company, they will rave over this cake!
Here’s what I did.
I used these ingredients in the cake, minus one apple.
Place sugar and eggs in a mixing bowl. Add vanilla and oil.
Add cinnamon, nutmeg, salt and baking soda.
Mix with an electric mixer to combine.
Dice apples, add walnuts, coconut and 1/4 cup of the flour.
Add UNBLEACHED all-purpose flour (Bleached flour toughens baked goods) and the apple-walnut-coconut mix. Stir ingredients to combine.
Grease and flour a bundt pan really well. Pour cake batter into prepared pan.
Bake at 350 for 1 hour ten minutes. My cake took 1 hour 25 minutes at 375! Make sure you insert a knife all the way to the bottom of the pan. When the knife comes out clean the cake is done. Cook longer or shorter depending on your oven.
Meanwhile, as cake is baking, prepare topping. I used these ingredients.
Place topping ingredients in a small saucepan over medium heat. Bring to a boil and boil about 10 minutes.
The sauce will actually thicken a little after it sits out.
Spoon sauce over cake. I spooned about one-third on the topping over the cake and allowed the sauce to absorb into the cake. I repeated this twice. This is what the cake looked like after the third layer of topping was drizzled over top.
Apple Dapple Cake is a great breakfast cake, too. Serve with fruit.
Dazzle your guests with Apple Dapple Cake!
Here’s the recipe.
APPLE DAPPLE CAKE
(Recipe adapted from Esther Shank’s Mennonite Country-Style Recipes and Kitchen Secrets, as found in “Taste of the South,” August-September 2008.
- 3 large eggs
- 1 ¼ cups canola oil
- 2 tsp. vanilla
- 2 cups sugar
- 3 cups UNBLEACHED all-purpose flour, divided (Bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 3 cups chopped Gala apples (or your preference)
- 1 cup chopped walnuts (or pecans)
- 1 cup coconut
- ⅓ cup butter
- 1 cup firmly packed brown sugar
- ¼ cup milk
- 1 tsp. vanilla
- Grease and flour generously a 10-inch bundt pan. Set aside.
- Preheat oven to 350°.
- Mix eggs, oil, vanilla and sugar with an electric mixer.
- Add baking soda, salt, cinnamon and nutmeg and mix again.
- Place apples, walnuts and coconut in a one-quart measuring cup or small mixing bowl.
- Measure ¼ cup flour and mix with apples, walnuts and coconut stirring to combine.
- Add remaining 2¾ cups flour and apple-nut-coconut mixture and stir with a wooden spoon to combine well.
- Pour cake batter into prepared bundt pan.
- Mixture is very thick.
- Bake at 350 for approximately 1 hour 10 minutes to 1 hour 25 minutes, or until a knife inserted in the center comes out clean.
- Cool cake in bundt pan at least 20 minutes.
- Meanwhile, making topping.
- Combine topping ingredients in small saucepan over medium heat and bring to a boil.
- Boil at least 10-15 minutes.
- Invert cake onto serving platter.
- Spoon topping over top of the cake.
- You will use only about ⅓ of the mixture.
- Allow sauce to absorb into the cake.
- Spoon more topping over cake about 5-10 minutes later.
- Again, spoon the final one-third amount of topping over top of the cake and allow it to stand until absorbed.
- Allow cake to cool before cutting.
You’ll be drooling over this cake in no time!
Here’s a picture of the cake before I cut into it. It’s loaded with apples, walnuts, coconut and lovely cinnamon flavor.
Doesn’t Apple Dapple Cake look marvelous? Time to give this cake a try!