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!
Ingredients for the Apple Dapple Cake:
1 1/2 cups oil (For a lower-fat cake, substitute 1 cup of applesauce plus 1/2 cup of oil.)
2 cups of 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!
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