Apple Dapple Cake Christy Jordan Southern Plate

Fall food Delight! Slight adaption from Christy Jordans recipe. (She uses margarine in the glaze 3/4 c - to my 1 cup butter)

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 3  cups all-purpose flour, sifted
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  cup pecans, chopped
• 1  cup canola oil
• 2  cups sugar
• 3  eggs
• 2  teaspoons vanilla
• 3  cups  raw apples, peeled and chopped

• Sauce

• 1  cup  packed brown sugar (for sauce)
• 1⁄4 cup milk (for sauce)
• 1  cup butter, salted

Directions

1. Mix oil, sugar, eggs and vanilla.
2. Sift together flour, salt, soda. Add to first mixture.
3. Fold in pecans and apples.
4. Bake in greased tube pan (NOT BUNDT--too small) at 350 for 1 hour.
5. Mixture will be tTHICK--No worries -- Apples have an amazing way of making it just right during the baking process.
6. For the sauce, mix and cook ingredients 3 minutes after it begins to gently boil, stirring constantly.
7. Poke cake with spoon while still in pan once baked.
8. Pour sauce over hot cake while cake is still in pan.
9. Let cake cool completely before removing. May Need a knife to loosen edges, it will eventually slide out.
10. Once cooled and inverted onto cake plate, dust with powdered sugar if desired or leave as is.
11. Best the next day after making!
12. You may feel an urge to add cinnamon -- this cake does not need it!