Greetings after a rather lengthy blog sabbatical, but A Cake Bakes is back with a lovely fresh apple cake recipe, perfect for your Rosh Hashana dinner or any dinner or teatime, for that matter. It's a vintage recipe, probably from the 1950s, and it gave me a chance to use my personalized baking pan, a thoughtful gift from my boss. (David, I'll bring you a slice on Monday!)
This is a quick and easy recipe which puts your apple picking harvest to excellent use. The caramel glaze heightens the depth and flavor (and sweetness) of this rather simple cake. I have no idea why it's called Apple Dapple, but its unusual title is why I chose it from my vast collection of apple cake recipes.
The most time consuming part of this recipe is peeling and chopping the four large apples. The recipe didn't indicate the size of the apple pieces; you can see what I did below.
Mix the eggs, oil and sugar by hand or machine...
until it looks like this, smooth and glossy.
Add in the dry ingredients, then the apples. The batter is so thick that, fearing the machine would crush the fruit, I mixed them in with a spoon (right after I took this photo).
Place the batter in a greased and floured 12 x 9 inch baking pan.
Use a spatula to spread it to the edges.
Bake for about 30 minutes.
Just before the cake is done, make the topping by melting butter, and adding brown sugar and a bit of milk. Let the mixture boil for three minutes.
Pour the topping onto the hot cake.
I followed this recipe exactly, using vegetable oil for the oil, and using one stick of butter for the Oleo. I added a teaspoon of cinnamon but not the nuts, as my son who will be enjoying this cake later, wouldn't touch it if he detected a nut. Always preheat the oven before beginning any recipe.
I think that should be Apple Dapple.
ReplyDeleteI was thinking the same thing.
DeleteYou're right! It looked like an O to me, and believe it or not, there are plenty of Apple Dopple cakes on the internet! Thank you.
DeleteI know this cake! There is a little handwriting legibility problem on the recipe card -- the cake is Apple Dapple. Lots of google hits under that name. I've had it served in a bundt pan. It's a great recipe.
ReplyDeleteHi Witloof, as I said above: You're right! It looked like an O to me, and believe it or not, there are plenty of Apple Dopple cakes on the internet, mostly baked in sheet cakes! I would have preferred a bundt cake, but followed the recipe. Thank you.
DeleteI wonder if I could interest you in baking a Nesselrode pie? A New York city specialty, they reached their heyday in the 1940s and 1950s, but according to Wikipedia, is an "extinct" pie today.
ReplyDeleteThe original pre-War versions contained chestnuts and were considered quite a lot of work, but any New Yorker who was around during those halcyon days considered a Nesselrode pie a tradition during the holidays.
You could interest me, but I'd have to bake from an old cookbook, which I've done before, instead of my go-to handwritten recipe cards. I'll give it a try!
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