I had never heard of an apple dapple cake before, but apparently it's a thing. Shauna Sever's version from Midwest Made adds coffee into the batter and a brown sugar caramel-like glaze on top, but it's still a snap to put together.
To make the cake, you beat softened butter with sugar, brown sugar, and vanilla until light and fluffy; stream in canola oil; beat in eggs; and alternately add the dry ingredients (flour, baking soda, salt, cinnamon, and freshly grated nutmeg) and lukewarm coffee. Then you fold in chopped Honeycrisp apples; I used 450 grams.
You bake the cake in a parchment-lined 9-inch by 13-inch pan and while it's still warm, you pour on a hot glaze of brown sugar, butter, milk, salt, and vanilla. My glaze set nicely but when I pulled the cooled cake out the pan (using the parchment paper as handles), the cake flexed and caused the completely smooth glaze to develop quite a few cracks.
This cake was delicious. It was very moist and I loved the big chunks of apples that were evenly distributed throughout. The cake was nicely spiced and the sweetness level overall was restrained, even with the glaze. I thought I could taste the coffee, but sometimes it's hard for me to separate what I'm actually tasting from what I know is in the cake. I especially like that this is clearly an apple cake, and not just a cake with some apples thrown in. Overall, this was a very easy and comforting dessert.
Recipe: "Caramel Apple Dapple Cake" from Midwest Made by Shauna Sever, recipe available here (with volume measurements only, ugh) from the TODAY show.
To make the cake, you beat softened butter with sugar, brown sugar, and vanilla until light and fluffy; stream in canola oil; beat in eggs; and alternately add the dry ingredients (flour, baking soda, salt, cinnamon, and freshly grated nutmeg) and lukewarm coffee. Then you fold in chopped Honeycrisp apples; I used 450 grams.
You bake the cake in a parchment-lined 9-inch by 13-inch pan and while it's still warm, you pour on a hot glaze of brown sugar, butter, milk, salt, and vanilla. My glaze set nicely but when I pulled the cooled cake out the pan (using the parchment paper as handles), the cake flexed and caused the completely smooth glaze to develop quite a few cracks.
Recipe: "Caramel Apple Dapple Cake" from Midwest Made by Shauna Sever, recipe available here (with volume measurements only, ugh) from the TODAY show.
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