Apple Dapple Cake

Ingredients:

2 cups sugar

1 ½ cups corn oil (use 1 cup oil and 1/2 cup milk for low fat)

3 eggs (or equivalent Egg whites)

3 cups un-sifted all-purpose flour

2 cups chopped pecans (or Walnuts)

1 teaspoon baking soda

1 teaspoon salt

3 cups diced apples

2 teaspoons vanilla extract

1 tsp cinnamon - optional (I perfer it)

Method:

GLAZE

1 cup dark brown (or golden brown) sugar 

¼ pound butter
½ cup heavy cream

Preheat oven to 325 degrees. Combine sugar and oil and beat well. Add eggs one at a time. Sift dry ingredients and stir into egg mixture. Beat in apples, nuts and vanilla. Pour into a buttered springform tube pan (I used a bundt pan but have also tried an angel food cake pan) and bake for 1 hour or until a toothpick inserted in the center come out clean (1 ¼ hours with bundt pan) (45 min with 9 X 13 in pan in my oven). Cool the cake for approximately 10 – 15 minutes and remove from pan. Turn upside down on a wire rack with a plate underneath the rack.

Combine glaze ingredients and boil for 3 minutes. Spoon the glaze over the cake. The excess glaze will fall to the plate below and can be re-spooned over the cake until the entire glaze hardens.
Cake can be made with out the glaze and served with ice cream.
It freezes well also.