I’d never heard
of this charming cake until a nice reader, Helen, sent it to me
declaring it her favorite childhood dessert (so much so that she
requested large batches of it to be made and served at her wedding
reception the week before Christmas). Of course, with that kind of
recommendation I had to try it.
In all honesty, though,
I wondered if the lightly spiced apple cake could really woo me. And
no offense to Miss Apple Dapple, but I put off making it for a little
while. Finally, last Sunday we tried it. And it was definitely one of
those moments where I was berating myself (and my family was berating
me) for waiting so long to make it. I felt very berated.
It is amazing. Amazing
and simple and wonderful. The cake alone is this fabulous concoction
of lightly spiced cake batter plumb full of juicy apple — when
baked, it puffs into the softest, most tender cake to ever meet these
cake-loving lips.
On top of that
(literally), the warm vanilla cream sauce drizzled lightly over the
cake puts this into other-worldly spheres. Served warm, it is like
the most comforting perfect dessert ever.
Ever.
There were two pieces
left over, swimming in extra cream sauce in the fridge, and when
clean-out-the-fridge-for-dinner-night rolled around that week, the
entire family was literally throwing elbows for the privilege of this
cake. We all managed a bite or two of the leftovers while I told my
family how lucky they were I didn’t do what I was now
regretting: eat the leftovers days ago for breakfast. Lesson learned.
Apple Dapple Cake with Warm Vanilla Cream Sauce Yield: Makes 9-12 servings
I use the large holes
of my box grater to shred the apple. Also, if you think you are on
the saucier end of the spectrum, you might consider doubling the
cream sauce. I thought the recipe as written was the perfect amount
of sauce to drizzle lightly over each piece of cake but if you want
to all out drench the cake...then go ahead and increase the sauce.
Ingredients
Cake:
8 tablespoons butter, softened to room temperature
1 1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 cups peeled, cored and grated/shredded apple (about 5 large apples) plus any accumulated juice
Cream Sauce:
4 tablespoons butter
1/2 cup whipping cream
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Lightly grease a 9X13-inch baking pan and set aside.
In a large bowl, beat the butter
and sugar together until well-combined. Add the eggs and vanilla and
mix until light and creamy.
In a medium bowl, whisk together
the flour, soda, salt, cinnamon and nutmeg. Add the dry ingredients
to the wet batter and mix until just combined and a few dry streaks
remain. The batter will be very stiff but will thin out after the
apples are stirred in.
Stir in the grated apple with any
accumulated juice and mix until combined. No need to overmix, just
stir until the apples are incorporated.
Spread the batter evenly in the
prepared pan. Bake for about 30 minutes until a toothpick inserted
in the center comes out clean.
For the cream sauce, while the
cake is baking, combine the butter, cream and sugar in a small
saucepan. Bring the mixture to a low simmer and stir until the sugar
is dissolved and the mixture is combined. Simmer gently for 10
minutes, stirring often. Remove from heat, stir in the vanilla and
keep warm until ready to serve.
Cut the warm cake into pieces and
drizzle with the warm cream sauce.
Recipe Source: adapted from Helen C., a
MKC reader (I cut down the sugar in the cake batter and added vanilla
to the halved cream sauce recipe)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.