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Apple Dapple Cake w/ Brown Sugar Glaze

By

Moist apple cake with fresh apples and pecans and a sweet praline-like drizzle.

Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • Cake batter:
  • 1 1/2 cups sugar (up to 2 cups if using tart apples)
  • 3 extra-large eggs
  • 1 1/2 cups vegetable or canola oil (I used canola)
  • 1 teaspoon vanilla extract
  • 3 cups self-rising flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 cups peeled and chopped apples (about 3 medium)(I used Honey Crisp variety)
  • 1/2 cup finely chopped pecans
  • 8 pecan halves for pan, optional
  • Glaze:
  • 1 stick (1/2 cup) butter
  • 1 cup packed brown sugar (I used dark)
  • 1/4 cup whole milk or half-and-half

Details

Preparation

Step 1

Preheat oven to 350 degrees F. Generously butter and flour a 12-cup Bundt cake pan. Arrange pecan halves (upside down) in the bottom of the pan, if desired. Set pan aside.

In a large mixing bowl and using a mixer, beat together the sugar, eggs, and oil until creamy, 3-4 minutes. Beat in the vanilla. Sift the flour over the egg mixture in the bowl; add cinnamon and nutmeg and combine well. (I used a rubber spatula first (to reduce the flour dust) then used the mixer to finish combining.)

Peel and chop the apples; then gently fold apples and pecans into the batter with a spatula. CAREFULLY spoon (so the pecans don't shift) a heaping tablespoon of the batter over each pecan half in the pan. Pour the remaining batter into the pan.

Bake in the center of the oven for 50-60 minutes, or until center tests done with a toothpick. Cool in pan on a wire rack for 10 minutes, then loosen the cake from the pan and turn out onto a serving plate, pecan side up.

In the meantime, make the Glaze:
Melt the butter in a medium non-stick saucepan over medium heat; add the brown sugar and milk and bring to a boil, at first bubble cook for exactly 2 1/2 minutes. Remove from heat and whisk for 2-3 minutes to cool slightly.

If you haven't done so already, turn the cake out onto a serving plate. Slowly drizzle the glaze over the cake. Use any leftover glaze to drizzle over individual slices at serving.

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