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  • Bake from Scratch

    An Anniversary to Remember

    Jul 28, 2020 9 minutes
    PHOTOGRAPHY BY WILLIAM DICKEY
    RECIPE DEVELOPMENT BY TRICIA MANZANERO
    FOOD STYLING AND STYLING BY MARGARET MONROE DICKEY

    APPLE DAPPLE CAKE

    Makes 1 (15-cup) Bundt cake

    A vintage jewel of a recipe, Apple Dapple Cake is “dappled” with apple chunks and soaked in a butter-and-brown sugar sauce once you pull it hot from the oven. Tender and bursting with toffee notes, this richly spiced cake offers a delightfully warm finish to any autumn day.

    1⅓ cups (267 grams) granulated sugar
    ¾ cup (160 grams) vegetable oil
    3 large eggs (150 grams), room temperature
    ⅔ cup (150 grams) unsalted butter, melted
    1⅓ cups (293 grams) firmly packed dark brown sugar, divided
    1 tablespoon (13 grams) plus 1 teaspoon (4 grams) vanilla extract, divided
    3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
    2¼ teaspoons (6.75 grams) kosher salt, divided
    1½ teaspoons (3 grams) ground cinnamon
    1 teaspoon (5 grams) baking soda
    ½ teaspoon (1 gram) ground nutmeg
    ¼ teaspoon ground allspice
    ¼ teaspoon ground cardamom
    3½ cups (438 grams) ⅓- to ½-inch-chopped peeled Golden Delicious apples
    1½ cups (170 grams) chopped toasted pecans
    ¾ cup (170 grams) unsalted butter, softened
    ¼ cup (60 grams) heavy whipping cream
    2 tablespoons (26 grams) dark spiced rum
    Garnish: chopped toasted pecans

    1. Preheat oven to 350°F (180°C).

    In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, oil, eggs, melted butter, ⅓ cup (73 grams) brown sugar, and 1 tablespoon (13 grams) vanilla; beat at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of

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