Apple Dapple Cake
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This old-fashioned apple dapple cake recipe is the darling of fall baking. Every moist bite is positively infused with chunks of juicy apple, toasted pecans, and an amazingly sweet and buttery brown sugar glaze.
Mama has been making this old-fashioned apple dapple cake for as long as I can remember. It’s always signaled the arrival of apple season for us! So this apple season, pick some fresh apples and bake this easy apple cake recipe. All you need is typical baking ingredients (flour, salt, baking soda, sugar, oil, vanilla, eggs, milk, and butter), plus some chopped pecans for extra crunch.
The wonderful thing about Mama’s vintage apple dapple cake recipe (and I do mean WONDERFUL) is that the resulting flavor is a perfect blend of fresh apples and buttery brown sugar. With the special caramel-like brown sugar soaking sauce poured over the cake and allowed to soak in before removing the cake from the pan, it is by far the moistest and densest cake I’ve ever baked.
As if the flavor (and smell) were not enough, the slices are gorgeous too. Thick slices showcase bits of apple and the slightly granular texture around the edges of the tender crust is brought on by the brown sugar. Don’t you just love the taste of brown sugar? I mean, all on its own, I just love brown sugar. Whenever I am baking with it, I can’t help but get a pinch out for myself. Lucky is the day when I find a few precious lumps within the bag!
If you’ve ever wanted to win someone over through their stomach, THIS cake is a home run. All of our cake recipes are to die for so make sure you check out some of them like Apple Crumble Cake, Chocolate Sundae Cake, Coca-Cola Cake, Red Velvet Bundt Cake, and Sams Club Strawberry Cake (Homemade Recipe).
Recipe Ingredients
- Apples
- All-purpose flour
- Salt
- Baking soda
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Eggs
- Pecans
- Brown sugar
- Milk
- Unsalted butter
Helpful Kitchen Tools
How to Make Apple Dapple Cake
In your mixing bowl, place oil, sugar, eggs, and vanilla. Mix until blended.
You can do this by hand or using an electric mixer. Go with your mood.
In a separate mixing bowl, sift together the dry ingredients: flour, baking soda, and salt.
Add this to your wet ingredients and mix until blended again.
Like this.
It’s a nice thick dough at this point.
Peel and chop apples into little chunks.
Add chopped apples and pecans to the cake batter.
Stir those together until they are fully incorporated.
Prepare your pan either by greasing with shortening and flouring or by using one of those handy, dandy cooking sprays.
Spoon your apple dapple cake batter into your pan.
My mother uses a tube pan but whenever I bake this I just use a bundt pan. Either one is fine.
Bake this in the oven at 350 for one hour.
Making the Brown Sugar Sauce
About 10 minutes before your cake is done, you need to make this AMAZING sauce to pour over the cake while it is still hot in the pan.
Place milk, butter, and brown sugar in a saucepot.
Stir this together on the stove eye at medium to medium-high heat, bringing to a gentle boil.
Once it starts boiling gently, keep stirring and cook for about 3 minutes. Remove from heat.
Remove hot delicious cake from the oven.
Look at that beauty!
While the apple dapple cake is still piping hot in the pan, pour the sauce over it and let it all sit until it soaks it up.
OH MERCY!
I mean, LOOK AT THAT CAKE!
The sauce will soak up, just be patient.
Leave the cake in the pan until it has cooled completely.
Have you ever seen a more beautiful apple cake?
I hope you get to make it soon!
Might oughta make two 😉.
Storage
- Store leftover cake in an airtight container in the fridge for up to 5 days.
- You can also freeze leftovers for up to 3 months. Double wrap them in plastic wrap and then aluminum foil to avoid freezer burn and thaw in the fridge or at room temperature before serving.
Recipe Notes
- For extra flavor, add 2 teaspoons of your favorite seasoning. That might be 1.5 teaspoons of cinnamon and half a teaspoon of nutmeg, apple pie spice, or pumpkin pie spice. All work well with this apple cake recipe.
- If you want to add more texture, some apple dapple cake recipes include 1 cup of flaked coconut and 1 cup of raisins as well. Fold them in when you add the chopped apple and pecans.
- Speaking of, feel free to substitute the chopped pecans for chopped walnuts instead. If you like, toast them for about 5 minutes in the oven beforehand for extra crunch and texture.
- Another substitution you can make is to swap the milk in the glaze for heavy cream.
Recipe FAQs
What kind of apples should I use?
As pictured, I always use Granny Smith apples due to how the tart flavor combines well with the sweetness of this dish. You can also use Honeycrisp, Braeburn, Jonathan, Jonagold, or even Golden Delicious works.
Where does apple dapple cake originate?
The origin of apple dapple cake is unknown, as Amish, Southern, and Jewish cultures all make their own version that are very similar to this recipe.
You might also enjoy these appetizing apple recipes:
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped pecans
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 3 cups fresh apples, peeled and finely chopped
Sauce
- 1 cup packed brown sugar
- 1/4 cup milk
- 3/4 cup butter (1.5 sticks)
Instructions
- Spray a bundt cake pan or a tube pan liberally with cooking spray and set aside.
- Mix together oil, sugar, eggs, and vanilla in a large bowl.1 cup vegetable oil, 2 cups granulated sugar, 3 eggs, 2 teaspoon vanilla extract
- In a separate bowl, sift together the dry ingredients: flour, salt, and baking soda. Then add this to the wet ingredients before folding in the pecans and diced apples.3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 cup chopped pecans, 3 cups fresh apples, peeled and finely chopped
- Bake at 350 for 1 hour.
- Place sauce ingredients into a small saucepot over medium-high heat. Stir constantly and bring it to a gentle boil. After it begins gently boiling, continue to stir and allow to cook for about 3 minutes.1 cup packed brown sugar, 1/4 cup milk, 3/4 cup butter
- Pour the sauce over the hot cake while it's still in the pan. Allow the cake to cool completely before removing it from the pan.
Nutrition
Can’t wait to try this cake. How long should I cook this, when using the mini bundt pans?
is this cake moist
Yep! So don’t cover it to tight, let it get some air or it will get moldy fast. This recipe is over 50 years old. My mom use to make it all the time. You can have it anytime of the day, morning, lunch, dinner, snack.
I remember this cake Mom made it at CHRISTMAS.She made it like a sheet cake too.
Love this Apple Cake, iCook this often for my Church. Love you dearly.
Thank you so much Mary, I am so glad to hear this is a favorite!! Love you back!
This is my GO-TO recipe for an autumn cake. I make it every year.
I think there is wiggle room with these ingredients:
I never peel the apples, I just get good juicy Fuji apples locally (without wax) and wash well.
Being a nice juicy apple that is tangy (both sweet and sour notes) I never have a problem with dryness. We never notice the peels, and they add a lot of flavor and fiber.
I core and chop the apples, I use white wheat flour for one of the cups of flour and all purpose for the other two cups. You would never know.
To the liquids I add in some boiled apple cider for flavor ( the thickness of molasses) maybe a Tablespoon or two, and up the vanilla to 1 Tablespoon instead of 2 teaspoons.
I also add at least 2 teaspoons of cinnamon to the batter, sometimes a whole Tablespoon.
Cinnamon just naturally goes with apples and also has a positive effect on blood sugar.
This is the BEST apple cake ever. A treasure of a recipe!
Thanks for sharing Juliane!!
This cake is the Absolute most delicious moist perfect summation of fall and all its splendor in one Reciepe genius I look forward to making this cake every fall love it Christy really Bravo!!!!!❤️
I am so glad to hear it is one of your favorites Kathy!!! I look forward to it every fall as well!!
I just got this out of the oven and poured over that yummy sauce, It looks and smells wonderful, the only thing I changed was I added about a teaspoon of cinnamon to my flour mixture, just a personal preference. I can’t wait to try it for dessert tonight!
I hope you love it as much as we do Jamie!!
I found this recipe three years ago and have made it every Fall since then; it has become a family favorite!
How do you remove the cake after it is cool.is the sauce supposed to be on the bottom?
I put a large serving platter over the pan and then invert it. If you sprayed with a non-stick spray, it should come out fairly easily. I’ve also ran a butter knife along the edges before inverting to help release the cake. The sauce ends up being pretty much soaked in the cake with a bit on the top.