Fall has finally arrived and not a moment too soon! This time of year is spent drinking warm lattes and wearing soft knit sweaters, even if it still is warm in East County, because we will not be robbed of our seasons even if we do not always get the cool, crisp weather we want. We will still put out our pumpkins and pick all the apples till we feel fall deep in our souls.
Fall has finally arrived and not a moment too soon! This time of year is spent drinking warm lattes and wearing soft knit sweaters, even if it still is warm in East County, because we will not be robbed of our seasons even if we do not always get the cool, crisp weather we want. We will still put out our pumpkins and pick all the apples till we feel fall deep in our souls.
Speaking of apples, one of my favorite fall traditions is apple picking in Julian, California. Most San Diegans love going to Julian to eat apple pie and visit the different orchards, but have you ever found yourself with bagfuls of apples, wishing you knew what to do with them or wishing you had brought some more delicious apple baked goods back from that sleepy mountain town?
Well, I want to share one of my favorite apple recipes that my mom gave me when I was married. My sweet mother and sister wrote down a bunch of our favorite family recipes in a leather-bound cookbook, knowing I would want the many familiar recipes, and it has always been one of my most used and cherished positions.
This recipe is one of my favorites because it is delicious, easy and just different enough that you will not find it almost anywhere else. Yes, you could always just eat all your apples or make apple sauce, which is delicious, but sometimes it is nice to have something special in your back pocket to whip up if you have company coming over or need to deliver a meal to a friend who just had a baby or just want something to remind yourself that it truly is fall, even if there seems to be a heatwave coming.
This cake also freezes really well. So, after you bake it, simply wrap up any leftovers and save them for another day – just remember to give it time to defrost before eating.
A few notes about this recipe, you do not need apples to be hand picked from a orchard to make this cake. I mean, going to Julian and picking bags of apples is fun, but if you are like me, that did not happen this year due to a busy schedule, so your local grocery store will be able to supply the apples you will need and it will be just as delicious, Just remember to use tart apples.
Also, you will need to peel your apples and cube them, but do not worry about making all the apple pieces the same size, just make them the size you could easily pop in your mouth.
This cake is made in a Bundt pan, if you do not own a Bundt pan you should! They make it easy to whip up a yummy, easy and beautiful cake and you can even get lovely vintage ones to use at a second hand stores or you can buy one anywhere baking supplies are sold. Always grease your bundt pan really well to ensure the cake does not stick when it is time to remove the cake.
Last note is: do not stress out! This is just a cake, and even if you are not used to baking, it is a recipe that is pretty easy to master, and since everything goes in one pan, all it needs is a simple glaze poured over while it is still cooling in the pan, so it should be smooth sailing.
I hope you enjoy this recipe as much as my family and I do, and if anything else, it gives you an excuse to eat even more delicious apples and make your house smell like fall has finally arrived.
Apple Dapple Cake
1 1/2 Cups Vegetable Oil
3 Eggs
2 Cups Sugar
2 Tsp. Vanilla Extract
3 Cups All Purpose Flour
2 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1 Tsp. Baking Soda
1 Tsp. Salt
1 1/2 Cups Walnuts
3 Cups Chopped Apples ( Peeled, Granny Smith, or any type that are a little more tart)
Mix together oil, eggs, sugar and vanilla. Combine flour, cinnamon, nutmeg, baking soda and salt. Add to oil and egg mixture. Fold in walnuts and apples. Pour into greased and floured Bundt pan. Bake at 350 for 1 to 1 1/4 hours.
Glaze
1 Cup Light Brown Sugar
1/2 Cup Butter
1/4 Cup Evaporated Milk
1 Tsp. Vanilla
Combine all glaze ingredients in a saucepan and boil for 2 minutes. Puncture top of the cake and pour glaze on top. Let set in pan for 2 hours before flipping the cake out of pan.
Enjoy!
