Sometimes, we get in the mood for simple things. Simplifying life seems to always be a priority for somebody; you always hear about people trying to de-clutter their kitchen cabinets, or get rid of clothes they no longer use, and things like that. I'm a baker, so for me, simplifying my life means baking something, anything really, without having to use an electric mixer, or without having to dirty up half my kitchen in order to prepare one single thing. It just seems like such a giant hassle to have to go through that every single time I step into the kitchen, and quite frankly, it's not something I want to deal with. Washing dishes gets old, fast. I also just think that the less equipment you have to use in order to prepare something ultimately yields something completely delicious and wonderful, all because it's so simple. There's no gimmicks or sauces or garnishes that exist solely to mask the flavor of a simple cake or cookie, and you just get to enjoy whatever it is that you're eating for what it is. This apple dapple cake is one of those purely simple cakes that are just so good, that they stand out more in my mind that any over-the-top cupcake every could.
This is one of those cakes that is super easy and fast to put together, making it the perfect cake to whip up during the week when you don't have too much time on your hands, but still want to indulge in something that's a little sweet. You don't even need an electric mixer for this cake, as a regular old mixing bowl and wooden spoon will do just the trick; this cake really is that easy! The only part that might be a bit time consuming is peeling and dicing up the apples (which, let's face it, really doesn't even take that much time at all), so in no time you can have yourself a really delicious cake.
Don't be put off by the amount of oil and sugar in this cake...I mean, ok, a cup and a half of oil may sound like a lot, but just think of it in terms of butter...3 sticks isn't thaaaattt bad...or at least, that's what I'm going to keep telling myself. Whatever. Carrot cakes usually have that about the same amount of oil in them anyway, and they're super popular, so people in general must be ok with this. As far as the sugar goes, don't worry, the cake doesn't turn out overwhelmingly sweet. The apples seem to take in a lot of the sugar, and it results in a very mildly sweet cake that is perfect for enjoying with a nice cup of coffee (or at least that's what my dad did, since I don't actually drink coffee...). In a nutshell, this is just a really nice and simple everyday sort of cake; there's nothing fancy or pretentious about it, because it really doesn't need it at all. It's just delicious all on its own.
Apple Dapple Cake
recipe from Bella Eats
3 eggs, at room temperature
2 cups sugar
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 cups diced apples
1 cup toasted, slivered almonds
Preheat the oven to 350 degrees F and position a rack in the the middle of the oven. Lightly spray two 8-inch cake pans with cooking spray, and line the bottoms with waxed paper. Set aside.
In a large bowl, beat the eggs, sugar, oil, and vanilla until well combined. Add the flour, baking soda, cinnamon, and salt, and mix together until just combined.
Stir in the diced apples and almonds, and mix until evenly distributed throughout the cake batter.
Divide the cake batter among the two prepared baking pans, and bake until the top of the cake is golden brown, and springs back slightly when lightly touched, around 45 minutes.
Allow the cakes to cool slightly in the baking pans, then transfer them to a wire rack to cool completely before slicing.