Apple Dapple Cake

For a big crowd, instead of using bundt pan, use a full size cake pan(24x12x2). To serve 275 people at my church, I would make 5 full size pans, so multiply the recipe by 10.



Two types of apples were used : Gala & Granny Smith. Gala for moist and "apply" flavor and Granny for firm texture.

Apple Dapple Cake

3 Eggs
1 C of Canola Oil
1/2 C. of melted butter
3 C. Sugar (1 lb 5 oz)
3 C. dice apples (Granny Smith & Gala), peeled & Cored
3 C. All-purpose flour (15 0z)
1 1/2 C. toasted, chopped pecans
1 t. Salt
1 t. Baking Soda
2 t. Vanilla Extract

Mix eggs, oil, butter, and sugar. Blend well. Gently fold all the dry ingredients. Add vanilla extract, diced apples and nuts. Put into greased 9 inch tube, or bundt pan. Bake at 350 degrees for 1 hour.

Topping:
1 C. of brown sugar (7 oz)
1 stick of butter (4 oz)
1/4 C. Heavy Whipping Cream
3-4 Tb. Brandy

Combine first three ingredients and cook on stove top for 2 1/2 minutes until sugar is dissolved. Off the heat, add brandy and stir. Pour while the cake is still hot in pan. Let set until room temperature. Serve with whipped cream or vanilla ice cream, if desired.