Apple Dapple Cake

Prepare this cake the day before.

 

Yield: 2 round cakes 

 

 

Ingredients:

 

Butter and flour for preparing 2 – 8”x2 1/2” Savarin moulds 

 

3 cups all-purpose flour

 

1 teaspoon baking soda

 

2 teaspoons ground cinnamon

 

1 teaspoon ground nutmeg

 

½ teaspoon salt

 

1 ½ cups grapeseed oil

 

1 ½ cups Turbinado sugar

 

½ cup packed light brown sugar

 

3 eggs, whisked until creamy and uniform in color

 

2 teaspoons vanilla extract

 

4 large tart apples (about 1 ¾ pounds), peeled, cored, and chopped in small pieces

 

1 cup walnuts or pecans, coarsely chopped

 

 

 

Glaze

 

3 tablespoons butter

 

3 tablespoons brown sugar

 

3 tablespoons Turbinado sugar

 

3 tablespoons heavy whipping cream

 

¼ teaspoon vanilla extract

 

 

 

Steps:

1. Butter and flour the moulds.
2. Preheat oven to 325°F.  Place rack in upper third of the oven.
3. Sift together the flour, baking soda, cinnamon, nutmeg and salt.
4. Sift a second time.
5. Stir Turbinado and brown sugars and oil in a large bowl until well mixed.
6. Add one third of the whisked eggs mixture at a time, and whisk until fully incorporated.
7. Add vanilla and whisk until fully incorporated.
8. Add the dry ingredients, ½ cup at a time, to the wet ingredients, stirring until thoroughly combined.
9. When all of the dry ingredients have been added and combined, set aside.  Batter is incredibly thick and sludgy.  This allows the cake to soak up the juice released from the apples as the cake bakes.
10. Peel, core and cut the apples into small pieces and fold into the batter.
11. Fold the walnuts into the batter,
12. Divide the batter evenly between the moulds and spread batter carefully so as not to disturb the coating on the sides of the moulds.
13. Bake in the top third of the oven for 55-70 minutes or until a toothpick or knife comes out clean.
14. Run a knife gently around the edge of each mould, from top to bottom, to be certain the bottom of the cake will not stick to the mould.
15. Place a plate over the top of each mould and invert. It may be necessary to tap the top of the mould  and shake slightly to release the cake from the mould.  Be gentle.
16. When cakes come out of the moulds, prepare the glaze.
17. Melt the butter in a medium-sized sauce pan.
18. Add sugars and stir until melted.
19. Add cream and vanilla.
20. Bring mixture to a boil and boil for one minute.
21. Remove sauce pan from heat and pour ½ of the contents around the top of each cake.
22. Cover the cakes so that they are air tight and store on the counter for 24 hours.
23. Plate and serve.