Apple Dapple Cake

This Apple Dapple Cake is a moist, spiced cake bursting with sweet-tart apples and crunchy pecans. Perfect for fall gatherings, holiday desserts, or cozy family treats, this cake is infused with warm apple pie spice and topped with a decadent caramel glaze that takes it to the next level. It’s a classic recipe that combines comforting flavors and textures in every bite.

Ingredients

For the Cake:

• 3 cups all-purpose flour, spooned and leveled
• 2 teaspoons apple pie spice
• 2 teaspoons baking soda
• ¾ teaspoon salt
• 1⅓ cups canola oil (or another neutral oil like vegetable oil)
• 1⅓ cups granulated sugar
• ⅔ cup light brown sugar, packed
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 4 cups peeled, cored, and diced Granny Smith apples (about 4 medium apples)
• 1 cup chopped pecans (divided in half)

For the Caramel Glaze:

• ½ cup unsalted butter
• 1 cup packed light brown sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray it generously with nonstick baking spray. Set aside.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, apple pie spice, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

1. In a large mixing bowl, whisk together the canola oil, granulated sugar, and brown sugar until well combined.
2. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.

Step 4: Fold in Apples and Pecans

1. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
2. Fold in the diced apples and half of the chopped pecans (½ cup). The batter will be thick but should hold together well.

Step 5: Bake the Cake

1. Spoon the batter into the prepared Bundt pan, spreading it evenly. Sprinkle the remaining ½ cup of chopped pecans over the top of the batter for added texture.
2. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 6: Make the Caramel Glaze

1. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 1–2 minutes, stirring constantly, until the mixture is smooth and bubbly.
2. Remove from heat and stir in the heavy cream and vanilla extract. Let the mixture cool slightly, then whisk in the powdered sugar until smooth. Add more powdered sugar if needed to thicken, or a splash of cream to thin.

Step 7: Glaze and Serve

1. Drizzle the warm caramel glaze over the cooled cake, allowing it to drip down the sides for a beautiful finish.
2. Slice and serve the cake as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Tips for Success

• Apple Choice: Granny Smith apples are ideal because their tartness balances the sweetness of the cake, but you can also use a mix of Honeycrisp or Fuji apples for variety.
• Room Temperature Eggs: Ensure your eggs are at room temperature for a smoother batter. To quickly warm cold eggs, place them in a bowl of warm water for 5–10 minutes.
• Caramel Glaze Consistency: Adjust the powdered sugar or cream in the glaze to achieve your desired thickness—thicker for drizzling, thinner for pouring.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring slices to room temperature before serving.

Why You’ll Love This Recipe

This Apple Dapple Cake is a celebration of fall flavors, combining tender apples, crunchy pecans, and warm spices in a rich, moist cake. The caramel glaze adds a luxurious touch, making it perfect for special occasions or everyday indulgence. Whether you’re serving it for dessert, brunch, or a holiday feast, this cake is sure to delight. Dive into this spiced, nutty, apple-packed treat and savor every bite!