When people think about local New Brunswick produce, they usually jump to fiddleheads, potatoes, or maybe seafood. Personally, I always think about going apple picking with my family or my best friend and her mom. U-Picks are integral to the fall season in New Brunswick, and I personally love going to Everett Family Orchard in Islandview.
When Fredericton Tourism reached out to me to produce a recipe featuring local New Brunswick ingredients, I couldn’t have been more excited to participate. I knew that my grandmother’s Apple Dapple Cake would be the perfect recipe to showcase New Brunswick’s local apples.
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The Easiest Comfort Food Cake
One of my most fond memories as a child is baking with my grandmother every Sunday morning after our weekly sleepover. I never got into baking until early 2020 as I always found it too daunting. This recipe, however, is nearly foolproof.
The best part about this cake is that it doesn’t need any fancy appliances. No stand mixer required! It’s a super quick recipe that needs no more skills than being able to mix wet ingredients, mix dry ingredients, and then combine them together. This recipe can be made in any baking dish with sides, but I recommend a Tube Pan (US) (Canada) but a Bundt pan works too as long as you’re not bothered by serving the cake upside down.
Apple Dapple Cake Ingredients
With only 12 ingredients, almost all of which being pantry staples, Apple Dapple Cake is the epitome of resourcefulness. Other than the apples, any of these ingredients can be found in my pantry at any given time in vast quantities. In times like these, it’s nice to find a super budget friendly recipe that’s always a crowd pleaser (and bonus that it takes almost no prep work).
Optionally, you can add in coconut, dried fruit or other nuts / seeds but I’m a purist for this recipe. If you want a healthier cake, you can omit the caramel sauce but I think it’s more than worth the calories.
This cake doesn’t need any sides or toppings, but if you really want some kind of flavour enhancement, I’d recommend ice cream over whipped cream. Truly neither is necessary though but I’d avoid any flavour that isn’t plain vanilla. If you want a fresher accompaniment, you could serve it with a vegan coconut ice cream like the one from President’s Choice.
Other than mixing the ingredients for the cake batter, the only “hard” part of the recipe is the caramel sauce. It isn’t hard by any means, but it’s the only part that requires any effort. You simply combine all of the ingredients, allow them to boil and then while both the apple dapple cake and the sauce are hot, pour it over the cake. Allow it to cool for at least 2 hours.
After pouring the sauce on the Apple Dapple Cake, allow the cake to cool for at least 2 hours. The cake should have about 16 servings, but I know that you’ll be hard pressed to only have one serving.
Apple Dapple Cake
- Tube Pan (or Bundt Pan)
Apple Dapple Cake
- 3 large eggs room temperature
- 1 1/4 cup vegetable oil or light olive oil
- 1 1/4 cup white sugar granulated
- 2 tsp vanilla extract pure
- 360 g all purpose flour about 3 cups
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 1/3 cup walnuts or pecans toasted
- 4 cups diced granny smith apples about 3 apples
- 1 cup light brown sugar
- 6 tbsp butter unsalted
- 1/4 cup whole milk or cream
- 1/2 tsp vanilla extract pure
- orange zest from 1/4 orange
- salt to taste (about a pinch)
Apple Dapple Cake
- Preheat oven to 350 degrees.
- Before starting the recipe, take your nuts of choice (walnuts or pecans) and dry roast them until a medium pan until they are slightly browned and smell toasty. Set aside to cool.
- Take all your apples and peel, core and dice them into 1/2 – 1 inch pieces. Set aside.
- In a large bowl, whisk together eggs, oil, vanilla and white sugar until combined.
- In a medium bowl, sift together flour, salt, baking soda, cinnamon and nutmeg. Stir to combine all ingredients equally.
- Slowly mix in the dry ingredients to the wet ingredients. Mix only until combined. Add in the cooled toasted nuts and diced apples and mix until combined. Place into a greased pan [Tube Pans or Bundt Pans work the best – but you can also use any cake pans. Keep in mind the baking time is for a pan with a hollow middle, so you may have to add an additional 5 or so minutes if you use another pan].
- Bake the cake for 60-65 minutes at 350 degrees.
- Start the caramel sauce during the last 10 or so minutes of bake time.
- Combine all ingredients into a medium saucepan over medium heat. Stir continuously until all the sugar is dissolved. Bring the mixture to a boil. Lower the heat to medium-low and simmer for an additional 3-5 minutes, until thickened slightly. Set aside.
- Once the cake is out of the oven, pour the caramel mixture over the cake while still in the pan. Allow the cake to cool for 2-3 hours. Serve at room temperature.
- *Note: If you're using a Bundt pan, the cake will be upside down when served. If using a tube pan, take a knife to the sides to loosen the cake and remove it. Turn it over so the caramel is on the top.I don't recommend using a springfoam pan as it can leak.
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