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Apple Dapple Cake

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A moist, dense Southern-style cake packed with fresh apples and crunchy pecans, then drenched in a warm brown sugar glaze that seeps into every bite. This old-fashioned favorite is perfect for fall gatherings but delicious enough to enjoy year-round.

Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, room temperature
  • 1 1/4 cups vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups peeled and diced apples (about 3 medium apples)
  • 1 cup chopped pecans
  • 1 tablespoon fresh lemon juice

For the Brown Sugar Glaze:

 

  • 1 cup packed brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
  2. Prepare the Apples: Peel, core, and dice the apples into 1/2-inch cubes. Toss them with the lemon juice to prevent browning and set aside.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
  4. Combine the Wet Ingredients: In a large bowl, beat the eggs with an electric mixer until light and foamy. Add the oil, sugar, and vanilla extract, beating until well incorporated and the mixture is thick and pale.
  5. Create the Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The batter will be thick. Fold in the diced apples and chopped pecans with a spatula.
  6. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, tent loosely with aluminum foil.
  7. Make the Glaze: About 10 minutes before the cake is done, prepare the glaze. In a small saucepan, combine the brown sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat. Stir in the vanilla extract and salt.
  8. Apply the Glaze: When the cake comes out of the oven, leave it in the pan and immediately poke holes all over the top with a skewer or fork. Slowly pour the hot glaze over the cake, allowing it to soak in. Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a serving plate to cool completely.

Serving Suggestions:

 

Serve slices of this rich cake at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. For a special breakfast treat, warm a slice slightly and serve with a cup of coffee or hot apple cider.

Notes

Pro Tips:

  • Use a mix of apple varieties for the best flavor – Granny Smith, Honeycrisp, or Braeburn work well.
  • Toast the pecans before adding them to the batter to enhance their flavor (350°F for 8-10 minutes).
  • For extra spice flavor, add 1/2 teaspoon of allspice or ground ginger to the dry ingredients.
  • The cake tastes even better the next day after the glaze has fully soaked in, making it perfect for make-ahead desserts.
  • For a less sweet version, reduce the granulated sugar to 1 3/4 cups.

Common Mistakes to Avoid:

  • Not greasing the pan thoroughly, which can cause the cake to stick.
  • Opening the oven door too early during baking, which can cause the cake to sink.
  • Cutting the apples too large, which can make them sink to the bottom of the cake.
  • Letting the glaze cool too much before pouring it over the cake – it needs to be hot to soak in properly.
  • Removing the cake from the pan too soon after glazing, which can cause it to break.

Storage Instructions:

Cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The flavor actually improves after a day as the glaze continues to permeate the cake. This cake also freezes well – wrap individual slices or the whole cake tightly and freeze for up to 3 months.

 

Enjoy your Apple Dapple Cake!

Find it online: https://bakesbliss.com/apple-dapple-cake/