Friday, October 30, 2009

Apple Dapple Cake

Last night we played cards and Rosemary made us a lovely fall supper of sloppy joes, cheesy potatoes and Greek salad. But the highlight of the evening was her Apple Dapple Cake, original recipe by Darlene Bourdeau,  gleaned from an old Detroit newspaper clipping and saved for just such an autumn occasion.

Apple Dapple Cake
by Darlene Bourdeau

3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups sugar
1-1/2 cup vegetable oil
3 eggs, beaten
2 tsp. vanilla
1-1/2 cups nuts, chopped
3 apples, peeled and chopped

  • Mix and pour into greased and floured Bundt pan.
  • Bake 60 minutes at 350-degrees.
  • Frost while hot.

1 cup brown sugar
1/4 cup butter
1/4 cup milk
Boil over medium heat 2-1/2 minutes, stirring constantly. Pour over cake.

Note: Robin said her friend substituted rum for milk in the frosting and called it Apple Dapple Rum Cake.

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