Serves 12
We love Gloria Elkins’ recipe for Apple Dapple Cake, but we prefer the glaze to be a little thicker. For our version, we reduced the amount of milk in the glaze and let the cake cool slightly before glazing. For easy cleanup, when applying the glaze in step 3, do so over the sink.
| 3 | cups all-purpose flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 3/4 | teaspoon salt |
| 1 | teaspoon ground cinnamon |
| 2 | cups granulated sugar |
| 1 1/3 | cups vegetable oil |
| 3 | large eggs |
| 2 | teaspoons vanilla extract |
| 2 | Granny Smith apples , peeled, cored, and cut into 1/4-inch chunks |
| 1 | cup chopped walnuts |
| 4 | tablespoons unsalted butter |
| 1/2 | cup packed brown sugar |
| 2 | tablespoons milk , whole or low-fat |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 16-cup tube pan. Combine flour, baking powder, baking soda, salt, and cinnamon in medium bowl.
2. With electric mixer on medium-high speed, beat granulated sugar, oil, eggs, and vanilla until thick and glossy, about 2 minutes. Reduce speed to low and slowly add flour mixture until incorporated, about 1 minute. Using rubber spatula, fold in apples and nuts. Pour into prepared pan and bake until toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan 10 minutes, then invert onto wire rack and let cool 30 minutes.
3. Meanwhile, heat butter, brown sugar, and milk in small saucepan over medium heat until thick and syrupy, about 2 minutes. Pour glaze over warm cake. Serve. (Cake can be stored in airtight container at room temperature for 2 days).