Tuesday, September 7, 2010
It's the Season for Apple Cake
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
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
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.