I hope everyone enjoyed their Labor Day weekend! I don’t post recipes very often, but when I do you better believe they’re my absolute favorites.
Mrs. Spoone’s Apple Dapple cake is a legend where I work. The few times a year when my friend, Veronica, brings her mother’s cake to work, the news spreads like wild-fire. We arrange our work schedules so we can fit coffee and Apple Dapple into our shift.
Ingredients for the Apple Cake:
1 1/2 cups oil (For a lower-fat cake, substitute 1 cup of applesauce plus 1/2 cup of oil.)
2 cups sugar
2 tsp. vanilla
3 eggs, well beaten
3 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
3 medium-size apples, peeled and grated
Preheat oven to 350 degrees. Mix the ingredients by hand. Mix flour, salt and baking soda and set aside. In a separate bowl, mix oil, sugar and vanilla. Stir in well-beaten eggs. Add in dry ingredients. Stir in apples and pour into a greased and floured bundt cake pan. Bake for 35-45 minutes. Allow to cool before topping with the glaze.
Ingredients for the caramel-pecan glaze:
1 stick butter
1/2 cup evaporated milk
1 cup brown sugar, packed
1 tsp. vanilla
1 cup pecans, chopped
Pour the warm glaze on top of the cake. Enjoy!
It’s even more ah-mazing served with a few scoops of ice cream!
Want to find out where you can pick your own fruits and vegetables? Click this link to find a local pick-your-own farms (PYOs) in the US, Canada and other countries.
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