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Home Cooking: Apple Dapple Cake

May 01, 2012

This was my favorite cake that my mother made when I was growing up.

I spoke to her recently to find out where the recipe originated. 

She said  she thought she had clipped it from a small town West Virginia newspaper in the late 1960s or very early 1970s. The only modification that she made is the substitution for English walnuts, which gives it a milder taste. I actually substitute pecans, which I like even better. This cake is a real favorite at the Singer Society meetings and Washington County Museum of Fine Arts events.

—Ray Snouffer is a member of the Singer Society of the Washington County Museum of Fine Arts.

The Singer Society is a volunteer based organization that supports the Washington County Museum of Fine Arts. People interested in membership in the Singer Society should contact the museum at 301-739-5727.



Apple Dapple Cake

1 cups vegetable oil

2 cups sugar

3 eggs

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped black walnuts (See cook's note)

3 cups apples, peeled and diced

1 cup raisins

1 cup coconut, sweetened flake, chopped fine)

2 teaspoons vanilla



For glaze:

1/2 cup brown sugar

1/4 cup milk

1/4 cup butter



Preheat oven to 325 degrees.

In a bowl, mix oil, sugar and eggs together. In a separate bowl, sift flour, baking soda and salt. Add to wet mixture, blend well. Stir in walnuts and apples until evenly distributed. Stir in raisins and coconut with the vanilla until evenlly distributed. Bake in a well-greased and floured tube pan for 1.  Cool in the pan for 10 to 15 minutes. While cooling, make the glaze.

To make the glaze, boil together brown sugar, milk and butter for 2 minutes. Drizzle over the warm cake once removed from the pan.

Cook's note: Black walnuts or pecans can be substituted for English walnuts.

— Courtesy of Ray Snouffer

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