Apple Dapple Cake

Why You’ll Love This Recipe

I love how this cake comes together with simple pantry ingredients and seasonal fruit. The batter is thick and hearty, which holds the chopped apples beautifully, and the glaze adds just the right amount of sweetness without making it overly rich. It’s ideal for family gatherings, potlucks, or just having a warm slice with coffee on a chilly day. No layers, no frosting—just pure, rustic fall flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 ½ cups vegetable oil

• 1 ½ cups granulated sugar

• ½ cup brown sugar, packed

• 2 teaspoons vanilla extract

• 3 large eggs

• 4 cups apples, peeled and chopped into ½-inch chunks

For the Glaze:

• 1/3 cup butter

• 1/3 cup brown sugar, packed

• 1/3 cup granulated sugar

• 1/3 cup heavy cream

• ½ teaspoon vanilla extract

Directions

1. I preheat the oven to 325°F and grease a 9×13-inch baking pan with non-stick spray.

2. In a medium bowl, I sift together the flour, baking soda, cinnamon, nutmeg, and salt.

3. In a large mixing bowl, I beat the vegetable oil, granulated sugar, and brown sugar until smooth. I add the vanilla, then beat in the eggs one at a time.

4. I gradually add the dry ingredients to the wet mixture, mixing well after each addition. The batter is thick at this point—don’t worry, that’s exactly how it should be.

5. Using a sturdy spoon, I fold the chopped apples into the batter.

6. I spread the batter evenly into the prepared baking pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. While the cake bakes, I make the glaze by combining the butter, brown sugar, granulated sugar, heavy cream, and vanilla in a saucepan. I heat it over medium, stirring often until it begins to simmer, then remove it from the heat and let it cool slightly.

8. As soon as the cake comes out of the oven, I pour the warm glaze over the top so it can soak in.

9. I let the cake cool for at least 15–20 minutes before slicing and serving.

Servings and timing

This recipe yields 12 generous slices.

• Prep time: 15 minutes

• Cook time: 1 hour

• Total time: 1 hour 15 minutes

Variations

• Add nuts: I often fold in 1 cup of chopped pecans or walnuts with the apples for a bit of crunch.

• Use different apples: Granny Smith is always a safe bet, but I’ve also used Honeycrisp, Fuji, or a mix of baking apples with great results.

• Spice it up: A pinch of ground cloves or allspice adds even more warmth.

• Mini loaves: I sometimes divide the batter into mini loaf pans and reduce the baking time for individual gift-sized cakes.

• Caramel version: For a caramel twist, I substitute the glaze with a thick drizzle of store-bought or homemade caramel sauce.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5 days. If I want to enjoy a warm slice, I pop it in the microwave for 15–20 seconds. This cake also freezes beautifully—once fully cooled, I wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes. I often make it a day in advance—it actually tastes better the next day as the glaze soaks in and the flavors develop.

Do I need to peel the apples?

I always do for a smoother texture, but if the skins are thin and you don’t mind a little extra chew, you can leave them on.

What’s the best type of apple to use?

Granny Smith is my go-to for tartness, but Honeycrisp or Fuji works well too. I prefer apples that hold their shape during baking.

Can I leave off the glaze?

Yes, but I highly recommend keeping it. The glaze adds moisture and that rich, buttery finish that makes this cake so special.

Can I make this in a bundt pan?

Definitely. Just make sure to grease the bundt pan really well and adjust the baking time slightly—start checking around the 55-minute mark.

Conclusion

Apple Dapple Cake is one of those rustic, homestyle desserts that never goes out of season in my kitchen. It’s full of warm spices, tender apples, and a buttery glaze that melts right into the cake. Whether I’m baking for family, friends, or just myself, this cake always brings a little extra comfort to the table—and once you try it, I think you’ll feel the same.

Print