Greetings after a rather lengthy blog sabbatical, but A Cake Bakes is back with a lovely fresh apple cake recipe, perfect for your Rosh Hashana dinner or any dinner or teatime, for that matter. It's a vintage recipe, probably from the 1950s, and it gave me a chance to use my personalized baking pan, a thoughtful gift from my boss. (David, I'll bring you a slice on Monday!)
This is a quick and easy recipe which puts your apple picking harvest to excellent use. The caramel glaze heightens the depth and flavor (and sweetness) of this rather simple cake. I have no idea why it's called Apple Dapple, but its unusual title is why I chose it from my vast collection of apple cake recipes.
The most time consuming part of this recipe is peeling and chopping the four large apples. The recipe didn't indicate the size of the apple pieces; you can see what I did below.
Mix the eggs, oil and sugar by hand or machine...
until it looks like this, smooth and glossy.
Add in the dry ingredients, then the apples. The batter is so thick that, fearing the machine would crush the fruit, I mixed them in with a spoon (right after I took this photo).
Place the batter in a greased and floured 12 x 9 inch baking pan.
Use a spatula to spread it to the edges.
Bake for about 30 minutes.
Just before the cake is done, make the topping by melting butter, and adding brown sugar and a bit of milk. Let the mixture boil for three minutes.
Pour the topping onto the hot cake.
I followed this recipe exactly, using vegetable oil for the oil, and using one stick of butter for the Oleo. I added a teaspoon of cinnamon but not the nuts, as my son who will be enjoying this cake later, wouldn't touch it if he detected a nut. Always preheat the oven before beginning any recipe.