Tuesday, September 7, 2010

It's the Season for Apple Cake

The first time I ever made this cake was the year the small town I was living in at the time hosted its first AppleFest. Rumor had it that Franklin, Pennsylvania, was home to the fabled Johnny Appleseed, if even briefly, and the connection was inspiration for what has blossomed into a three day event that attracts nearly 16,000 people – twice the town’s normal population. (This year the event is October 1-3.)

An apple recipe contest was just one feature of the festival and this Apple Dapple Cake was the First Prize winner. A cookbook was also published with all the entrants’ submissions. I was not very confident in my cooking (especially baking!) abilities back then, so I didn’t submit anything. This cake is one I can’t mess up, though. It’s so moist and thick with appley flavor and the crunch of the nuts and coconut. Over the years of making this, I've changed it ever-so-slightly, just toasting the nuts, and adding coconut; I think the next time I make it, I'll add some cinnamon.

We had this cake for Amy’s “We killed the fatted calf for you” farewell dinner. It didn’t last long, even with just the three of us sharing it.

Apple Dapple Cake
3 eggs
2 cups sugar
1 ½ cups vegetable oil
2 t vanilla
3 cups chopped apple (any variety)
1 t salt
1 t. baking soda
3 cups all-purpose flour
1 ½ cups nuts (I used toasted walnuts)
1 cup coconut
For glaze:
4 ounces unsalted butter
½ t vanilla
 ½ cup packed brown sugar
2 T milk

Preheat oven to 350 degrees Fahrenheit.  Lightly grease 10-inch fluted or Bundt cake pan.

In mixing bowl, combine eggs, oil sugar, and vanilla until blended. Add apples. In another bowl, sift together flour, salt and soda. Add dry ingredients to wet. Mix. Add nuts and coconut. Bake at 350 degrees for about 1 hour, until toothpick comes out clean.

For glaze:  While cake bakes, make glaze. Melt butter, vanilla, and brown sugar together over medium heat. Bring to boil. Remove from heat and add milk. While cake is still warm, pour glaze over cake. When completely cool, remove from pan. Serve with whipped cream or ice cream.


  1. Lovely recipe & I LOVE the name. Nothing this great would last in my home either.

  2. Yes, a good apple cake is always in style! Love the recipe. Thanks for sharing.

  3. Yeah, apple season! I have been waiting for this. Your apple cake looks and sounds absolutely delicious and I love the addition of coconut.

  4. How finely do you chop the apples?

  5. The apples get a rough chop, just about 1/4 inch or so . . they pretty much meld into the cake!

  6. I love this cake and the name is even cuter..love apple season,

  7. It is apple cake season - I think apple cake season can last a long time, even if the cake itself doesn't, don't you?

  8. Apple cake is bound to last for a while! This is a very "on" year for our apple trees! I'll be finding new ways to use them!

  9. There is no doubt that this cake would be moist and delicious and a great way to highlight all those local apples!!

  10. Beautiful apple cake. Love it!!!


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