If you love cozy apple desserts, this apple dapple cake is going to be your new fall favorite. It’s packed with fresh apples and warm cinnamon, topped with a buttery caramel glaze that sinks right into the cake.
Why You Need to Make This Cake
- Loaded With Apples: Every slice is packed with tender chunks of fresh apple, so you get plenty of fruit in each bite.
- That Caramel Glaze: A warm brown sugar glaze sinks into the cake, adding rich caramel flavor and keeping the crumb soft and moist.
- Easy 9 x 13 Dessert: There’s no layering, frosting, or decorating required. Bake the cake, pour on the glaze, and it’s ready to serve.
What Is Apple Dapple Cake?
Apple dapple cake is an old-fashioned dessert packed with chunks of fresh apple and warm cinnamon flavor. The playful name likely comes from the apples “dappling” the cake as they bake. A rich brown sugar glaze soaks into the warm cake, adding even more flavor and keeping every bite moist.
Apple Dapple Cake Ingredients
- Choose the Right Apples: Granny Smith adds a nice tartness, while Honeycrisp and Pink Lady are a little sweetness.
- Add More Fall Spice: Cinnamon keeps this cake simple, but you can also add nutmeg, allspice, or a small pinch of cloves.
- Add Some Texture: Try chopped pecans or walnuts. Cinnamon chips or butterscotch chips would also be delicious.
- Swap the Oil: Melted butter can replace some or all of the oil for a richer flavor.
- Make It in a Bundt Pan: Bake in a standard Bundt pan for about 55–60 minutes, or until a toothpick comes out clean.
- Thicker Glaze: Boil the caramel glaze a few minutes longer for a thicker glaze.
How To Make Apple Dapple Cake
This apple dapple cake comes together quickly, and the warm caramel glaze does most of the heavy lifting. If you love cozy apple desserts, try my apple dump cake or caramel apple slab pie next.
- Mix the Wet Ingredients: Preheat the oven to 350°F, then grease a 9 x 13-inch baking dish with nonstick cooking spray. Add the oil, sugar, eggs, and vanilla extract to a large bowl, and whisk until well combined.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the Apples: Gently fold the chopped apples into the batter.
- Bake: Spread the batter evenly in the prepared pan, then bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. While the cake is still warm, poke holes all over the top with a skewer or toothpick.
- Make the Caramel Glaze: Add the butter, brown sugar, heavy cream, and vanilla to a small saucepan over medium heat. Bring the mixture to a boil. Cook for 2–3 minutes, stirring occasionally.
- Pour It On: Pour the warm caramel glaze evenly over the cake. Let the apple dapple cake cool slightly so the glaze can soak in before slicing and serving.
Must Have Kitchen Tools
- 9 x 13-Inch Pan: Perfect for an easy cake you can slice and serve right from the pan.
- Small Saucepan: Perfect for making the caramel glaze.
- Skewer: To poke holes in the top of the warm cake.
Apple Dapple Cake
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Equipment
Ingredients
Cake
- 1 ½ cups oil
- 2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ½ cups chopped apples about 3 large apples
Caramel Glaze
- ½ cup salted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
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In a large bowl, add 1 ½ cups oil, 2 cups sugar, 3 large eggs, and 2 teaspoons vanilla. Whisk until well combined.
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In a separate large bowl, add 3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk to combine. Add the dry ingredients to the wet ingredients and mix until just combined, then fold in 3 ½ cups chopped apples.
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Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Poke holes all over the cake using a skewer or toothpick.
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Make the caramel glaze by combining ½ cup salted butter, 1 cup brown sugar, ¼ cup heavy cream, and 1 teaspoon vanilla in a saucepan over medium heat. Bring to a boil and cook for 2-3 minutes, stirring occasionally.
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Pour the caramel sauce evenly over the cake. Allow the cake to cool slightly before slicing and serving.
Notes
- Room Temperature: Keep the cake covered for up to 2 days.
- Fridge: Store it in an airtight container for up to 5 days.
- Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
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