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Apple Dapple Cake

Teresa Ambra
Apple Dapple Cake is a sweet tooth explosion! This scrumptious Mennonite Apple Cake recipe includes apples, walnuts, cinnamon and coconut and it's glazed with a brown sugar topping. Every bite will have you drooling. Serve as a breakfast coffeecake or for dessert.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Course Breakfast, Cakes and Cheesecakes, Dessert
Cuisine Mennonite
Servings 16
Calories 519 kcal

Equipment

  • 1 large 10-inch Bundt cake pan
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 small sauce pan
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped
  • 1 small mixing bowl

Ingredients
  

CAKE:

  • 3 large eggs
  • 1 1/4 cups canola oil or you can use coconut oil
  • 2 tsp. vanilla extract
  • 2 cups granulated sugar
  • 3 cups UNBLEACHED all-purpose flour divided use (Bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 cups Gala apples chopped, or your preference
  • 1 cup walnuts chopped, or pecans (measure after chopping)
  • 1 cup coconut

TOPPING:

  • 1/3 cup unsalted butter
  • 1 cup light brown sugar firmly packed
  • 1/4 cup 2% milk
  • 1 tsp. vanilla extract

Instructions
 

CAKE:

  • 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 2 3/4 cups flour AND apple-nut-coconut mixture to mixing bowl with cinnamon 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 or bamboo skewer inserted in the center comes out clean.
  • Cool cake in bundt pan at least 20 minutes.

TOPPING:

  • Combine topping ingredients in small saucepan over medium heat and bring to a boil.
  • Boil at least 10-15 minutes; whisk occasionally.
  • Invert cake onto serving platter.
  • Spoon topping over top of the cake.
  • You will use only about 1/3 of the mixture.
  • Allow sauce to absorb into the cake.
  • Spoon more topping over cake about 5-10 minutes later; allow topping to absorb into cake an additional 5 minutes or so.
  • 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.

Notes

Recipe adapted from Taste of the South; recipe source: Mennonite Country Style Recipes and Kitchen Secrets.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 519kcalCarbohydrates: 62gProtein: 5gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 45mgSodium: 225mgPotassium: 141mgFiber: 2gSugar: 42gVitamin A: 188IUVitamin C: 1mgCalcium: 39mgIron: 2mg
Keyword apple dessert, apples, cake, dessert
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