Apple Dapple Cake is the perfect treat during the fall apple harvest! Photo credit – farm to table.com
Apple Dapple Cake Recipe. Fall is one of our favorite times of the year in the Smoky Mountains. With the cooler temperatures comes the annual apple harvest. Our Granny always said. “I can’t wait till fall so I can sink my teeth into an old wormy, Winesap apple!” Today we pass on the worms whenever possible but not on the delicious variety of mountain apples.
What is better than a crisp fall mountain apple – perhaps it is this recipe that has proved a favorite with many of our friends. Early settlers in these mountains dried apples in order to enjoy sweet treats during those long, lonesome winter months. Today’s farmer’s markets offer a variety of apples just waiting for your family to enjoy. Our sweet tooth loves the flavor and texture of mountain apples and cake. It is no surprise that Apple Dapple cake is one of our favorite treats.
Apple Dapple Cake
1 1/2 cups vegetable oil
2 cups sugar
3 cups plain flour
1 teaspoon baking soda
1 cup chopped nuts (we like toasted walnuts)
2 teaspoons vanilla
1 teaspoon salt
3 cups chopped apples (we like slightly tart apples like Granny Smith or Winesap)
Pre-heat oven to 350 degrees
Wipe bottom (only) of pan lightly with the butter wrapper
Beat together vegetable oil, sugar, eggs, and vanilla; sift together flour, salt and soda and add to mixture. Stir in apples and nuts; place in a tube pan and bake in preheated oven for one hour (ovens vary so keep an eye on your cake. You may test it with a toothpick, but remember this is a very moist cake.
While cake bakes:
Mix together 1 cup brown sugar
¼ cup milk
1 stick real butter
Cook until sugar is dissolved
While cake is still warm, remove from pan; place on a rimmed plate and immediately pour hot mixture over the cake.
Bonus baking tip: A pinch of fresh, fine ground nutmeg added to the cake mix will have your cake tasters begging for the secret ingredient!