There’s a certain kind of comfort I chase every fall—the kind that smells like cinnamon, apples, and something baking slow in the oven. That’s exactly what inspired this Apple Dapple Cake. It’s dense, rich, and studded with tart apples. I love pouring the warm caramel glaze over it while it’s still fresh from the oven—it soaks in just enough to make each bite a little indulgent without going over the top.
Tips for Success
- Choose Your Favorite Apples: Granny Smith apples are tart and firm, ideal for baking. However, feel free to mix in varieties like Honeycrisp or Fuji for added sweetness. I use whatever I have in my house at the time and this traditional apple cake recipe is a great use for old apples, FYI.
- Don’t Overmix: After adding the flour mixture to the wet ingredients, mix just enough so you don’t see any dry ingredients left.
- Fold in Apples Gently: Use a sturdy wooden spoon to fold in the chopped apples (and nuts if using), ensuring even distribution without overworking the batter.
- Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
- Pour Glaze While Warm: The glaze topping will be pourable; it’s not thick like a buttercream. For the best absorption, pour the glaze over the cake while it’s still warm.
- Storage: The cake can be kept in the refrigerator or at room temperature for up to five days. If kept cold, bring to room temperature before serving. Single servings can be reheated for 15 seconds to soften the glaze. The cake can also be wrapped tightly and frozen for up to three months.
Steps to make Apple Dapple Cake
Here are photos to help you with the process.
Step 1: Set out the butter to soften at least an hour ahead. Gather your ingredients before starting. Peel and chop the apples. Preheat the oven.
Step 2: Sift dry ingredient together in the large bowl. Sifting helps remove lumps.
Step 3: Whisk together white and brown sugar and oil.
Step 4: Add eggs one at a time and beat in the vanilla.
Step 5: Gently fold in the chopped apples and nuts (if including any nuts).
Step 6: Mix just enough to incorporate. Too much mixing creates a dense crumb.
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Step 7: Apply nonstick baking spray, butter, or parchment to the baking dish. Spoon in the batter.
Step 8: As the cake is baking, add the glaze ingredients to a medium sauce pan on low.
Step 9: Test the cake with a toothpick. If there are no crumbs, it’s done. Coordinate so that the glaze is ready as the cake is coming out of the oven because you’ll want to pour this over while the cake and glaze are both warm.
Step 10: Pour or ladle on the warm glaze.
Step 11: Looking lovely and ready to serve. Delicious warm or room temp.
Step 12: Reheat single servings for a few seconds to warm up the glaze.
Tools & Equipment
To make this Apple Dapple Cake, you’ll need:
- 9×13-Inch Baking Pan: A sturdy pan ensures even baking. I use glass.
- Parchment Paper: If you prefer to line the pan with parchment over nonstick spray or butter to prepare the baking dish.
- Mixing Bowls: At least two—one for dry ingredients and one for wet.
- Bowl Scraper/Spatula: For getting the batter out of the bowl and helping the glaze out of the sauce pan.
- Electric Mixer: Helps achieve a smooth batter.
- Wooden Spoon: Ideal for folding in apples without overmixing.
- Medium Saucepan: For preparing the caramel glaze.
- Measuring Cups and Spoons: Ensure accurate ingredient measurements.
- Peeler, Knife and Cutting Board: For peeling and chopping apples.
Apple Dapple Cake
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Ingredients
Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ½ teaspoon salt
- Optional: 1 teaspoon ground cardamom
- 1 ½ cups vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs
- 4 cups diced apples so 3 to 4 apples peeled and chopped into ½-inch chunks
- Optional: ½ to 1 c chopped nuts
Glaze/Frosting:
- 1/3 cup butter
- 1/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1/3 cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Set your oven to 325°F. Prepare a 9×13-inch baking pan with butter or non-stick cooking spray and set the pan aside.
- Prep Dry Ingredients: In a medium mixing bowl, sift the flour, baking soda, cinnamon, nutmeg, and salt together, then set the bowl aside.
- Mix Wet Ingredients: In a large bowl, add the vegetable oil and both sugars with an electric mixer on medium speed until combined. Beat in the vanilla extract and then the eggs, one at a time.
- Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing well between each addition. Note: the batter will be very thick.
- Fold in Apples (and Nuts): Using a sturdy wooden spoon, fold the chopped apples (and nuts, if using) into the batter until evenly distributed.
- Bake: Spread the batter into the prepared 9×13 pan then bake at 325°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out without crumbs on it.
- Prepare Glaze: While the cake is baking, make the glaze. In a medium saucepan, combine the butter, brown sugar, granulated sugar, and heavy cream. Heat over medium heat, stirring often, until the mixture begins to simmer. Remove from heat and stir in the vanilla extract. Let cool for 5 minutes.
- Glaze the Cake: Coax the glaze out of the sauce pan with the bowl scraper and pour the caramel glaze over the cake while it’s still warm, spreading it evenly.
- Serve: Allow the cake to cool slightly before slicing and serving.
The bottom line
This moist apple cake reminds me why I love simple bakes. It’s unfussy, loaded with chopped apples, and just sweet enough with that warm brown-sugar glaze poured over the top. No layers to stack, just a cozy fall apple dessert that tastes like something your mom might’ve made on a quiet Sunday afternoon. It’s the kind of old fashioned apple cake recipe that sticks around, the one you go back to when you want familiar, cozy, and really good. 🍎🔥
Want even more apple action? Here you go! Sauteed Apples, Air Fryer Baked Apples, Apple Butter Made from Applesauce, Apple Pie Dip with Sugar Chips and Baked Cinnamon Apples.
