Apple Dapple Cake

(Adapted from “San Francisco a la Carte” by The Junior League of San Francisco and also from Chowhound)

Servings: 10-12

I have wonderful memories of my Mom baking this cake, and of course, eating it!  We were always fans of her famous apple crisp, but this apple dapple cake "took the cake"!  With this recipe, you don't even have to use an electric mixer, making it easy and quick.  It is great as a dessert or as a coffee cake.  I confess that this is one of the best fresh apple cakes that I've ever tasted and I'm so happy to have rediscovered Apple Dapple cake!  You will need a 10-inch tube pan with a removable bottom for this recipe.

INGREDIENTS:

 For the cake:

Butter, for coating the pan

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 ¾ cups granulated sugar

1 ¼ cups vegetable oil

3 large eggs, at room temperature

2 teaspoons vanilla extract

3 cups finely-diced Granny Smith apples (about 4 medium apples)

2 cups coarsely chopped pecans (about 8 ounces)

For the glaze:

¾ cup packed dark brown sugar

4 tablespoons unsalted butter, cut into large chunks

1/3 cup heavy cream

DIRECTIONS:

For the cake:

·         Preheat the oven to 325 degrees F and arrange a rack in the middle.  Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom, such as a springform tube pan); and set aside.

·         Place the flour, baking soda, and salt in a medium bowl and whisk to combine; set aside.

·         Place the sugar and oil in a large bowl and whisk to combine.  Add the eggs and vanilla and whisk until thoroughly combined.  Add the reserved flour mixture and, using a rubber spatula, stir until evenly incorporated.  Do not overmix.  Stir in the apples and pecans until evenly distributed. Pour the batter into the prepared pan and smooth the top.

·         Bake until the surface of the cake is golden brown and a toothpick inserted into the center comes out clean, about 60 to 65 minutes.  Place on a wire rack while you make the glaze.

For the glaze:

·         Place all of the ingredients in a small saucepan over medium heat.  Bring to a boil, stirring often until the sugar has completely dissolved.  Continue to boil, stirring often, until the mixture has thickened slightly, about 3 minutes.

While the cake is still warm and in the tube pan, pour all of the glaze over it.  Let sit until completely cooled, at least 2 hours.

To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube.  Place a sheet of aluminum foil so that it’s directly touching the surface of the cake, making a hole in the foil to expose the tube.

Flip the pan over and push the removable bottom and cake down onto the foil.  Remove the sides of the pan and the removable bottom.

Invert a cake or serving platter over the cake.  Flip the cake and platter over and remove the foil. 

Store at room temperature in an airtight container for up to three days.