Dorothy Smith'S Apple Dapple Cake
A moist and flavorful apple cake with chopped apples and pecans, perfect for fall gatherings or a comforting dessert for family and friends.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Grease a Bundt pan.
- In a large bowl, sift together flour, sugar, baking soda, salt, and ground cloves.
- Add eggs, canola oil, and vanilla to the dry ingredients and mix until well combined.
- Fold in chopped apples and chopped pecans until evenly distributed.
- Pour the batter into the greased Bundt pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a moister cake, consider adding a little applesauce or yogurt to the batter. If you don’t have canola oil, vegetable or melted coconut oil can be used as a substitute. You can also experiment with different nuts like walnuts or omit them entirely for a nut-free version. Be sure to sift the flour to ensure a light texture, similar to Aunt Alice'S Pound Cake.
Serving Suggestions
This cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Evelyn'S Strawberry Jello Salad for a refreshing contrast. For a cozy brunch, serve slices alongside Crusty Potato Pancakes and fresh fruit. Dust with powdered sugar for an elegant presentation.
Storage & Reheating
Store any leftover Apple Dapple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. You can also freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to three months. To reheat, place slices in the microwave for about 15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Dorothy Smith'S Apple Dapple Cake contains roughly 454 calories, with 3g protein, 30g carbohydrates, and 27g fat. It is an excellent source of vitamin C (50% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 709mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for this recipe?
Yes, you can use any variety of apples you prefer, such as Granny Smith for tartness or Fuji for sweetness. A mix of apples can add depth to the flavor. Just make sure they are firm and not overly ripe to maintain texture in the cake.
How can I make this recipe gluten-free?
To make a gluten-free version of Apple Dapple Cake, replace the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately for better structure. Also, double-check that all other ingredients are certified gluten-free.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for 5 minutes until it thickens, and use it in place of each egg. Applesauce can also work well for moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).