Thursday, January 30, 2014

Foba's Apple Dapple Cake

Don't ask me why I've been busting a gut to make an apple cake, but I have. The first time was a disaster (we aren't going to talk about it...) but yesterday, during our "snow day," I found success!

Finding an apple cake recipe really isn't as easy as I thought, but the one I used is from "Tapestry," a cookbook printed by the Junior Welfare League of Rock Hill, South Carolina.  A girl I worked with gave each of us this book, which I've only used for the Vulture Dip recipe until now. YUM.

I give to you Foba's Apple Dapple Cake.  I gotta tell you, it's pretty tasty.  Here is the recipe for you to try (is it wrong to publish a recipe online? If so, I'm terribly sorry...)



1.5 cups vegetable oil
3 eggs
2 cups sugar
2 teaspoons vanilla extract
3 cups flour, sifted
1 teaspoon salt
1.5 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup pecans, chopped
3 cups chopped apples
1 cup packed brown sugar
1/4 cup milk
1/2 cup (1 stick) margarine

Beat the oil, eggs and sugar in a mixing bowl until well blended.  Beach in the vanilla.  Add the flour, salt, baking soda, cinnamon and nutmeg and mix well.  Fold in the pecans and apples.  Spoon into a greased tube pan.  Bake at 350 degrees for 1 hour.  Combine the brown sugar, milk and margarine in a saucepan.  Cook over low heat until the mixture is smooth, stirring frequently.  Cook for 3 minutes, stirring frequently.  Pour the hot glaze over the hot cake.  Let stand for 2 hours.  Remove from the pan.


I didn't do the pecans because I didn't have them.  Otherwise, I followed it just as it was written and it was mighty yummy in my tummy.  This glaze stuff that you pour over it - holy moly. Yum yum yum.  I had a slice for breakfast this morning - umm umm good.

I must say, if you had any way of getting your hands on this cookbook, I would recommend it, however, I think it's pretty much sold out.  You need it for the vulture dip recipe alone - THAT is some GOOD STUFF.

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