Description
Apple Dapple Cake is a moist and flavorful dessert featuring tender chunks of apple and crunchy nuts baked into a spiced cake. Topped with a rich, buttery caramel glaze, this classic treat is perfect for fall gatherings or year-round indulgence.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups apples, peeled, cored, and chopped
- 1 cup walnuts or pecans, chopped
- 1/4 cup vegetable oil
Glaze Ingredients
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg until well combined.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is smooth, light, and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the vegetable oil. Mix gently until just combined, being careful not to overmix which will ensure a tender cake.
- Add Apples and Nuts: Gently fold in the chopped apples and your choice of walnuts or pecans to distribute them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared 9×13-inch baking pan and spread it out evenly. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack, so it firms up before glazing.
- Make the Glaze: In a small saucepan over medium heat, combine the unsalted butter, brown sugar, and heavy cream. Stir constantly and bring the mixture to a simmer for 2-3 minutes until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract for flavor.
- Glaze the Cake: When the cake has cooled slightly but is still warm, pour the warm glaze evenly over the top so it is absorbed slightly into the cake, adding extra moisture and sweetness.
- Serve and Enjoy: Slice the cake into squares and serve warm for the best taste experience.
Notes
- For best results, use fresh, crisp apples like Granny Smith or Fuji for a nice texture contrast.
- You can substitute walnuts with pecans according to your preference or leave out nuts for a nut-free version.
- If you prefer a less sweet glaze, reduce brown sugar by 1/4 cup.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be reheated slightly before serving to enjoy the glaze warm again.
