Found it Star! This is the one I made, minus the coconut, Connie
Apple Dapple Cake
From Taste of the South
( I was lazy and threw it all into one bowl and it came out great, no flouring the apples and nuts, boom, it went into one bowl. Apples were throughout the cake) This is a real keeper and I am going to make this cake again and again and this fall it is getting made, without the topping, and I am going to freeze and vac pack and ship to Iraq, I think it will do great, but will make those in loaves. Connie
3 large eggs
1+1/4 cups vegetable oil
2 tsp vanilla extract
2 cups sugar
3 cups all purpose flour, divided
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
3 cups chopped apples (I used Gala apples)
1 cup chopped pecans or walnuts
1 cup sweetened flaked coconut ( I left out because some of the guests, was not sure if they liked coconut)
Topping:
1/3 cup butter
1 cup firmly packed brown sugar
¼ cup milk
1 tsp vanilla
Preheat oven to 350. Grease a 9 inch tube pan or a Bundt pan, set aside. In a large bowl, beat eggs with an electric mixer, mixing well. Add vanilla and sugar, beating well. In another bowl sift together 2+3/4 cups flour, baking soda, salt cinnamon and nutmeg. Add to egg mixture. Combine remaining ¼ cup flour with apples, nuts and coconut. Fold fruit mixture into bake batter, pour into prepared pan. Bake for approximately 1 hour and 10 mins. Remove from oven and let sit for 5 mins. Remove cake from pan. Meanwhile, combine topping ingredients in a saucepan and bring to a boil. Boil for 2-3 mins. Pour hot topping over warm cake.