Apple Dapple Cake: A Symphony of Flavors!
Ingredients:
- Shortening and flour for a 9X13 pan
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 whole eggs
- 2 teaspoons vanilla extract
- 4 large Granny Smith apples (about 1 3/4 pounds)
- 1 cup walnuts or pecans, coarsely chopped
Glaze:
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
Instructions:
- Grease and flour a 9×13-inch baking pan.
- Preheat the oven to 325 degrees F. Position the rack in the upper third of the oven.
- Sift flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl, then sift a second time.
- In the bowl of a stand mixer with the paddle attachment, mix vegetable oil with both sugars until well combined.
- With the mixer running, add one egg at a time. Once mixed, add vanilla and continue mixing, scraping the bowl as needed.
- Slowly add the dry ingredients with the mixer running on low. Scrape the bowl again and mix until well combined.
- Peel, core, and cut the apples into bite-sized pieces, then fold them into the batter.
- Fold the chopped walnuts into the batter and spread it evenly into the prepared pan.
- Bake in the top third of the oven for 45-50 minutes or until a toothpick comes out clean.
- As soon as the cake comes out of the oven, combine all glaze ingredients in a small saucepan. Bring to a boil, stirring continuously for one minute.
- Remove from heat and pour the glaze over the top of the warm cake.
- Allow the cake to cool or serve it warm by cutting into 12 pieces (3 rows X 4 rows).