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 9x13-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.