Saturday, September 28, 2013

Recipe: Apple Dapple Cake

If I had to choose one recipe that depicts autumn in every bite it would be the ridiculously named Apple Dapple Cake.  With a name like this, it has to be memorable, right? Well, it is.
It's a moist cake made with apples and nuts and then encased in a rich glaze that adds a touch of excellence to an otherwise rustic and simple cake.  The glaze is like something found on a fritter or glazed donut and it adds an unexpected sweet crust to the cake.  It also serves to keep it moist as it ages... if it stays around that long.
Apple Dapple Cake

Grease a tube pan with a removable bottom or a modified tube pan made for coffee cakes (they are shallower and wider). Preheat oven to 325.
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar
3/4 cup white sugar
1 1/4 cups vegetable oil
3 eggs
2 tsp vanilla extract
3 apples, peeled, cored and diced
2 cups chopped walnuts OR pecans OR almonds (depending on preference)

Glaze
3/4 cup brown sugar
4 T butter
1/3 cup heavy cream

Combine flour, baking soda, cinnamon, nutmeg, salt and mix.  Set aside.
In a separate bowl combine oil and sugars.  Stir in flour mixture until just combined, do not overmix.
Stir in the apples and nuts and pour the batter into prepared tube pan.
Bake about 60 -65 minutes until toothpick inserted in cake comes out clean.
Place pan on wire rack to cool while making the glaze.

Mix all three ingredients for the glaze in a saucepan.  Bring to a boil.  Once boiling, continue boiling for three minutes more and remove pan from heat. Mixture should be thickened.

Let glaze rest for 2 minutes, then pour into cake pan on top of warm cake.  Let cake sit until cool for about 1 1/2 - 2 hours.

Run a rubber spatula around cake to separate the cake from the pan. Remove bottom from pan, if using that type of pan OR remove cake from pan by slicing off a piece and then removing the rest.

Store cooled cake, covered tightly, in the refrigerator.


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