Pumpkin Apple Dapple Cake Recipe

Publish date: 2024-08-21
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Cinnamon rings loud and clear in this moist, easy-to-assemble cake.

The cake can be stored, covered, for up to 4 days.

Adapted from a recipe on the blog called A Southern Grace.

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Ingredients

measuring cup

Servings: 16-20

For the cake

For the glaze

Directions

  • Step 1

    For the cake: Preheat the oven to 350 degrees. Use cooking oil spray to grease a 9-by-13-inch pan, preferably with tall sides.

  • Step 2

    Whisk together the flour, sugar, 2 teaspoons of the cinnamon, baking soda and the salt in a mixing bowl. Make a well in the center of the mixture.

  • Step 3

    Whisk the eggs in a large liquid measuring cup until lightly beaten, then add the oil, pumpkin puree and vanilla extract, stirring to incorporate. Pour into the flour mixture’s well and stir until there is no trace of dry ingredients left.

  • Step 4

    Sprinkle the remaining 1/2 teaspoon of cinnamon over the apples, then stir them and the pecans into the cake batter. Spread the batter evenly in the pan. Bake (middle rack) for about 40 minutes, or until a tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack.

  • Step 5

    Meanwhile, make the glaze: Combine the sugar, butter and buttermilk or milk in a small saucepan over medium-high heat. Cook, stirring, until the butter has melted and the sugar has dissolved. Bring to a boil, then cook for 1 minute, to form a thickened glaze. Whisk in the cinnamon until well incorporated. Remove from the heat.

  • Step 6

    Let the glaze cool for a minute or so, then drizzle it over the still-warm cake (in its pan). Wait until the glaze has cooled and set before serving.

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    Nutritional Facts

    Per serving (based on 20, using buttermilk)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe on the blog called A Southern Grace.

    Tested by Bonnie S. Benwick.

    Published October 22, 2017

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