Apple Dapple Cake
Apple Dapple Cake
<br />
Every time my mother presented this cake, she was asked for her recipe. I have seen many recipes similar to this one, but this remains a "treasure" within my family. Courtesy of my mom, Regina Sartalamacchia.
<p>Yield: 6 servings</p>
<p>Beat together until well blended:<br />
1-1/2 cups oil<br />
2 cups sugar<br />
3 large eggs<br />
1 tsp. vanilla extract<br />
1/2 tsp. salt
<br />
(don't overbeat; you're not trying to incorporate air)</p>
<p>Add to the mixture and mix only till blended:<br />
2-1/2 cups flour (or blend of flours)<br />
1-1/2 tsp. baking soda<br />
1/ Tbsp. cinnamon (or more, to taste)<br />
1/2 tsp. ginger<br />
1/2 tsp. allspice<br />
1/2 tsp. mace and/or 1/2 tsp. nutmeg (optional) </p>
<p>Fold in:<br />
3 cups (or three medium) apples of the green baking type, not peeled, cut into quarters, cored, then cut into thin slices.<br />
1 to 1-1/2 cups broken walnut meats</p>
<p>Batter will be quite stiff. Pour/scrape into a tube pan (Bundt pan) which has been well greased with a solid shortening such as Crisco. Place in oven preheated to 400 and immediately lower temperature to 375 After the first fifteen minutes, lower the heat to 350. Bake for a total of 50 to 60 minutes. Cake is done when it has pulled away slightly from the side of the pan and can be touched without leaving a mark. </p>
<p>Notes: When I have wanted to lower calories, I have lowered the oil to 1 cup, and the sugar to 1-1/2 cups, and found it is still very good.
<br />
One-half-cup more apples and walnuts may also be used.
</p>