Apple Dapple Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
4 cups apples, peeled and chopped into about 1/2-inch bits
02 -
3 large eggs
03 -
2 teaspoons vanilla extract
04 -
1/2 cup brown sugar, packed
05 -
1 1/2 cups granulated sugar
06 -
1 1/2 cups vegetable oil
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon ground nutmeg
09 -
2 teaspoons ground cinnamon
10 -
1 teaspoon baking soda
11 -
3 cups all-purpose flour
→ Glaze
12 -
1/2 teaspoon vanilla extract
13 -
1/3 cup heavy cream
14 -
1/3 cup granulated sugar
15 -
1/3 cup brown sugar, packed
16 -
1/3 cup butter
# How to Make It:
01 -
Drizzle the glaze over your hot cake. Cut it up and hand it out right away.
02 -
While it's still in the oven, toss butter, both sugars, cream, and vanilla into a medium pot. Warm it all over medium and stir till the mix starts bubbling. Pull it off the stove and give it 5 minutes to chill out.
03 -
Scrape the batter into the pan and even out the top. Slide it in the oven and bake 50 to 60 minutes at 325°F. Check with a toothpick in the middle; if it comes out clean, you’re good.
04 -
Take your trusty wooden spoon and mix the apple chunks into that thick batter so they're all over.
05 -
Bit by bit, add your flour mix to the wet stuff, stirring well every round. It'll get pretty thick.
06 -
In a big bowl, beat veggie oil with white and brown sugar till it's creamy. Drop in vanilla, then add one egg at a time and beat after each.
07 -
Grab a medium bowl and sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside for a sec.
08 -
Set oven to 325°F. Spray a 9x13-inch pan good and greasy and stash it until needed.
# Additional Tips:
01 -
Go with Granny Smith apples for some good tart bite and crunch. Other firm, tart apples work great too.
02 -
Want some crunch? Throw 1 cup of chopped pecans or walnuts in with the apples if you feel like it.
03 -
Cover up leftovers and leave them on the counter or fridge for up to 5 days. You can also stash slices in the freezer for about 3 months.