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Apple Dapple Cake
Apple dapple cake is a classic dessert recipe that is packed with juicy apples and warm spices in every moist bite. This old-fashioned cake is a true delight!
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Apple dapple cake is an old-fashioned cake recipe, brimming with chunks of fresh apples and crunchy pecans. Deliciously moist, and topped with a creamy layer of buttery dulce de leche caramel topping, this flavorful cake recipe has been around for decades and is just as delicious now as it always has been.
If you love recipes using fresh apples then you’ll also want to make Grandma’s Apple Betty, Apple Pie Bites, and Apple Dump Cake.
Apple Dapple Cake Ingredients
You will need:
Apple Cake
- 3¼ cups all-purpose flour, spooned and leveled
- 1½ teaspoons apple pie spice
- 1¼ teaspoons baking soda
- 1 teaspoon kosher salt
- 1⅔ cups vegetable oil
- 1½ cups granulated sugar
- ⅔ cup light brown sugar, packed
- 3 large eggs, room temperature
- 2½ teaspoons pure vanilla extract
- 4 cups peeled, cored, and diced Granny Smith apples
- 1½ cups chopped pecans, divided into 1 cup and ½ cup for garnish
Caramel Topping
- 13.4 ounces dulce de leche caramel
- 2 tablespoons heavy cream
Substitutions and Additions
NUTS: You can substitute any chopped nuts for the pecans. You can also add other nuts as well as the pecans. A combination of pecans and walnuts would be amazing.
BUTTER: You can substitute salted sweet cream butter for vegetable oil. You will need to reduce the amount of kosher salt to 1 teaspoon.
DULCE DE LECHE: You can substitute caramel ice cream topping for the dulce de leche if you cannot find the dulce de leche. Omit the heavy cream if using the ice cream topping.
APPLES: We like the Granny Smith variety of apples for this cake, but you can also use Honeycrisp, Pink Lady, or Gala instead.
How to Make Apple Dapple Cake
STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with Baker’s Joy or a generic version. Set it aside.
STEP TWO: Add the flour, apple pie spice, baking soda, and salt to a medium-sized bowl. Whisk to combine.
STEP THREE: Add the vegetable oil and sugars to a large mixing bowl. Whisk to completely incorporate.
STEP FOUR: Whisk in the eggs and vanilla until well combined.
STEP FIVE: Stir in the dry ingredients until just combined. Do not over-stir, but be sure no streaks of flour are visible.
STEP SIX: Stir in the diced apples and 1 cup of chopped pecans.
STEP SEVEN: Evenly spread the cake batter into the prepared baking dish. Bake for 45 minutes, or until a toothpick inserted comes out clean (a few crumbs may cling to the toothpick).
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
STEP EIGHT: Add the dulce de leche to a small heat-safe bowl. Heat in the microwave for 45 seconds, just to loosen the caramel.
STEP NINE: Whisk in the heavy cream until smooth. Evenly spread over the cake.
PRO TIP: Spread the dulce de leche over top of the cake while it is still warm so that it spreads easily and seeps into the cake in just the right way.
STEP TEN: Sprinkle the reserved ½ cup of chopped pecans around the edge of the cake. Slice into twelve 2-inch x 3-inch slices.
PRO TIP: Because of the fruit in the cake, the longer it sits, the moister it will become. You can allow the cake to rest in the refrigerator overnight before cutting and topping the cake.
How to Serve Apple Dapple Cake
This delicious cake would be a sweet treat to enjoy for an afternoon or evening snack. Pair this cinnamon-infused cake with a scoop of vanilla ice cream and a dollop of whipped cream on top to add an extra layer of indulgence. Enjoy a slice with a warm cup of tea, homemade hot chocolate, or even a mug of pumpkin spice latte.
Storage
IN THE FRIDGE: Store any leftovers of this easy apple dapple cake recipe in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the sweet apple cake without the caramel topping for up to 6 months. You will need to wrap the cake in 2 layers of plastic wrap and then in aluminum foil. Allow the cake to thaw overnight in the refrigerator.
Apple dapple cake is a classic recipe with juicy apples and warm spices in every moist bite. With a soft and fluffy crumb, the sweet apples in the filling combine with spices such as cinnamon and nutmeg to create a flavorful cake that is as comforting as it can get. Deliciously moist, this nostalgic cake is sure to delight friends and family.
FREQUENTLY ASKED QUESTIONS
Can I freeze this cake?
This easy apple cake will keep in the freezer for up to three months. Once cooled, wrap it in plastic wrap and then a Ziploc bag.
Can I use a different kind of apples?
For this simple recipe, you can use any type of apple you’d like.
Can I store this cake on the counter?
This cake will stay fresh longer if kept in the fridge in an airtight container.
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Apple Dapple Cake
Apple dapple cake is a classic dessert recipe that is packed with juicy apples and warm spices in every moist bite. This old-fashioned cake is a true delight!
Ingredients
Apple Cake
- 3¼ cups all-purpose flour spooned and leveled
- 1½ teaspoons apple pie spice
- 1¼ teaspoons baking soda
- 1 teaspoon kosher salt
- 1⅔ cups vegetable oil
- 1½ cups granulated sugar
- ⅔ cup light brown sugar packed
- 3 large eggs room temperature
- 2½ teaspoons pure vanilla extract
- 4 cups peeled cored, and diced Granny Smith apples
- 1½ cups chopped pecans divided into 1 cup and ½ cup for garnish
Caramel Topping
- 13.4 ounces dulce de leche caramel
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with Baker’s Joy or a generic version. Set it aside.
- Add the flour, apple pie spice, baking soda, and salt to a medium-sized bowl. Whisk to combine.
- Add the vegetable oil and sugars to a large mixing bowl. Whisk to completely incorporate.
- Whisk in the eggs and vanilla until well combined.
- Stir in the dry ingredients until just combined. Do not over-stir, but be sure no streaks of flour are visible.
- Stir in the diced apples and 1 cup of chopped pecans.
- Evenly spread the cake batter into the prepared baking dish. Bake for 45 minutes, or until a toothpick inserted comes out clean (a few crumbs may cling to the toothpick).
- Add the dulce de leche to a small heat-safe bowl. Heat in the microwave for 45 seconds, just to loosen the caramel.
- Whisk in the heavy cream until smooth. Evenly spread over the cake.
- Sprinkle the reserved ½ cup of chopped pecans around the edge of the cake. Slice into twelve 2-inch x 3-inch slices.
Notes
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
Spread the dulce de leche over top of the cake while it is still warm so that it spreads easily and seeps into the cake in just the right way.
Because of the fruit in the cake, the longer it sits, the moister it will become. You can allow the cake to rest in the refrigerator overnight before cutting and topping the cake.
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