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Apple Dapple Cake Recipe

Apple Dapple Cake

iamwinfred
Apple Dapple Cake is a moist, oil-based apple cake packed with tender Granny Smith apple chunks and toasted pecans, then finished with a warm brown sugar caramel glaze poured right over the top. This old-fashioned Southern and Amish recipe has been passed down for generations and earns its spot on the table every fall. The caramel glaze soaks into the warm cake instead of just sitting on top, so no slice is ever dry.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 430 kcal

Equipment

  • Large mixing bowl
  • Whisk or hand mixer
  • Rubber spatula
  • 10 to 12 cup bundt pan
  • Small saucepan for the caramel glaze
  • Cooling rack
  • Toothpick or cake tester

Ingredients
  

For the Cake

  • 3 cups all-purpose flour 360g
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups vegetable oil 315g
  • 2 cups granulated sugar 400g
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 4 cups Granny Smith apples about 4 medium apples, peeled and diced into 1/2-inch pieces
  • 1 cup chopped pecans toasted

For the Caramel Glaze

  • 1 cup packed light brown sugar 200g
  • 1/2 cup unsalted butter 113g
  • 1/4 cup heavy cream 60ml
  • 1/2 teaspoon vanilla extract for the glaze
  • salt pinch, for the glaze

For Serving (Optional)

  • vanilla ice cream for serving
  • whipped cream lightly sweetened, for serving
  • flaky sea salt for a salted caramel twist, optional

Instructions
 

  • Preheat oven to 325°F (163°C). Generously grease every ridge and groove of a bundt pan with butter or nonstick baking spray, then dust with flour and tap out the excess.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed with no visible streaks. Set aside.
  • In a large mixing bowl, combine the vegetable oil and granulated sugar. Whisk or beat on medium speed until smooth and slightly thickened, about 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  • Add the dry flour mixture to the wet mixture in two or three additions, stirring gently between each addition. Mix just until the flour disappears. The batter will be quite thick, almost like cookie dough.
  • Add the diced apples and chopped pecans to the batter. Use a rubber spatula to fold them in gently, just until evenly distributed. Avoid overmixing to keep the apple pieces intact.
  • Spoon the thick batter into the prepared bundt pan and spread it out evenly. Gently tap the pan on the counter to release air pockets. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil for the last 15 minutes.
  • While the cake bakes, combine the brown sugar, butter, and heavy cream in a small saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves. Bring to a gentle boil, reduce heat, and simmer for 2 to 3 minutes, stirring often. Remove from heat and stir in the vanilla extract and a pinch of salt.
  • Once the cake comes out of the oven, let it rest in the pan for 10 minutes. Use a skewer or toothpick to poke small holes across the top of the cake while still in the pan. Slowly pour about two thirds of the warm caramel glaze over the cake, letting it seep into the holes and around the edges. Reserve the rest for serving. Let the cake sit in the pan for another 15 to 20 minutes.
  • Run a thin knife around the edges of the pan to loosen the cake, then invert it onto a cooling rack or serving plate. Let the cake cool for at least 30 minutes before slicing. Drizzle the remaining caramel glaze over the top just before serving.

Notes

  • Dice the apples small, about 1/2 inch pieces, so they distribute evenly and cook through fully.
  • Use a tart, firm baking apple like Granny Smith so the pieces hold their shape instead of turning mushy.
  • Do not skip greasing every groove of the bundt pan, since apple cakes are prone to sticking.
  • Let the cake cool in the pan just long enough to soak up the glaze, but not so long that it steams and gets soggy.
  • Toast the pecans in a dry skillet for a few minutes before adding them for a deeper, nuttier flavor.
  • Swap the pecans for walnuts if that is what you have on hand.
  • Add 1/2 cup of raisins or dried cranberries along with the apples for extra texture.
  • Bake it in a 9x13 pan instead of a bundt pan if you prefer a sheet cake; adjust baking time accordingly.
  • Store leftovers covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
  • Freeze whole or sliced, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Warm individual slices in the microwave for 15 to 20 seconds before serving.

Nutrition

Serving: 1SliceCalories: 430kcalCarbohydrates: 56gProtein: 4gFat: 22gSaturated Fat: 6gFiber: 2gSugar: 40g
Keyword amish apple cake, apple dapple cake, bundt cake recipe, caramel apple cake, southern apple cake
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