Bake from Scratch

An Anniversary to Remember

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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