Apple Dapple Cake

Apple Dapple Cake


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.

Yield: 6 servings

Beat together until well blended:
1-1/2 cups oil
2 cups sugar
3 large eggs
1 tsp. vanilla extract
1/2 tsp. salt
(don't overbeat; you're not trying to incorporate air)

Add to the mixture and mix only till blended:
2-1/2 cups flour (or blend of flours)
1-1/2 tsp. baking soda
1/ Tbsp. cinnamon (or more, to taste)
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. mace and/or 1/2 tsp. nutmeg (optional)

Fold in:
3 cups (or three medium) apples of the green baking type, not peeled, cut into quarters, cored, then cut into thin slices.
1 to 1-1/2 cups broken walnut meats

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.

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.
One-half-cup more apples and walnuts may also be used.