Amazing Apple Dapple Cake with a Caramel-Pecan Glaze

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.

Thank you, Freida Spoone, for allowing me to share your recipe!
Apple Dapple Cake with a caramel-pecan glaze. Bundt cake recipe by Simplicity in the South

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

Instructions:

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.

Recipe for Apple Dapple Cake

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

Instructions:

Cook the first four ingredients in a small sauce pan on medium-low heat. Bring to a boil 4-5 minutes, stirring constantly. Add the pecans and boil for 1-2 more minutes. 
Apple Dapple caramel-pecan glaze ingredients

Pour the warm glaze on top of the cake. Enjoy! 

Amazing Apple Dapple Bundt Cake with a caramel-pecan glaze

 It’s even more ah-mazing served with a few scoops of ice cream!

Amazing Apple Dapple Cake with a caramel-pecan glaze.

 

Amazing Apple Dapple Cake- with a caramel-pecan glaze
A moist apple cake topped with a buttery caramel-pecan icing. Equally delicious served as coffee cake in the morning or as dessert served a-la-mode!
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Ingredients for the cake
  1. 1 1/2 cups oil (For a lower-fat cake, substitute 1 cup of applesauce plus 1/2 cup of oil.)
  2. 2 cups sugar
  3. 2 tsp. vanilla
  4. 3 eggs, well beaten
  5. 3 cups all-purpose flour
  6. 1/2 tsp. salt
  7. 1 tsp. baking soda
  8. 3 medium-size apples, peeled and grated
Ingredients for the glaze
  1. 1 stick butter
  2. 1/2 cup evaporated milk
  3. 1 cup brown sugar, packed
  4. 1 tsp. vanilla
  5. 1 cup pecans, chopped
For the cake (mix by hand)
  1. Preheat oven to 350 degrees. 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.
For the glaze
  1. Cook the first four ingredients in a small sauce pan on medium-low heat. Bring to a boil 4-5 minutes, stirring constantly. Add the pecans and boil for 1-2 more minutes. Pour on top of the cake. Enjoy!
Notes
  1. Reserve some of the glaze to put on top of ice cream if you want to serve the cake a-la-mode.
Adapted from Mrs. Frieda Spoone
Adapted from Mrs. Frieda Spoone
Simplicity in the South http://www.simplicityinthesouth.com/
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. 

Click this link for more of my favorite recipes. 
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Sharing with some of my favorite blogs such as:

Savvy Southern Style

Tatertots & Jello

Uncommon Designs

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Comments

  1. Oh my goodness, this cake sounds amazing!!! Especially with the glaze and all those pecans on top!!! Looks delicious!!! :)

  2. Kristen Jeffery says:

    Amazing photos and sounds yummy too! Welcome to Social Fabric!

  3. This looks so yummy! Just stopping by to welcome you to the Social Fabric Community!
    Jennifer recently posted..Brussels Sprout Recipe – Quick & Easy, Yummy for Everyone!My Profile

  4. Oh my goodness! This is delicious and so beautiful. Made it in regular pans, cut in squares and glazed dripped down sides beautifully. Fed 100 people at our Wednesday night church meal. People raved over it and so many asked for the recipe, we now are making it for our Christmas program (1150 people). Thank you! Thank you!

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