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Old-Fashioned Moist Apple Dapple Cake with Warm Caramel Glaze

Close-up of a moist slice of apple dapple cake topped with rich caramel sauce and nuts.
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Make this moist, spiced apple dapple cake packed with fresh apples and topped with a rich, buttery caramel glaze. It is a classic fall dessert perfect for potlucks or holidays.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups peeled, cored, and chopped Granny Smith apples (about 3 medium apples)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup milk
  • 1/2 cup granulated sugar (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 cup unsalted butter, melted (for topping)
  • 1/4 cup heavy cream (for glaze)
  • 1/2 cup powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Gently fold in the chopped apples and pecans, if using.
  7. Pour the batter evenly into your prepared pan.
  8. In a small bowl, mix the 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1/4 cup melted butter for the topping. Sprinkle this mixture evenly over the cake batter.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. While the cake bakes, prepare the caramel glaze. In a small saucepan, melt the 1/4 cup butter over medium heat. Stir in the 1/2 cup brown sugar and 1/4 cup heavy cream. Bring the mixture to a simmer, stirring constantly, and cook for 1 minute. Remove from heat and whisk in the 1/2 cup powdered sugar until smooth.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a serving plate. Drizzle the warm caramel glaze generously over the warm cake. Serve warm or at room temperature.

Notes

  • For the best texture, use firm, tart apples like Granny Smith.
  • If you prefer a sheet cake, use a 9×13 inch pan. For a Bundt shape, use a 10-inch Bundt pan. Adjust baking time slightly if necessary.
  • This cake is excellent for a Thanksgiving apple dessert or any fall gathering.

Nutrition

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