Description
Apple Dapple Cake is a moist and warmly spiced dessert featuring chopped apples and nuts baked into a tender cake. Topped with a rich, buttery brown sugar glaze, this cake offers a perfect balance of sweet and spice, ideal for autumn or any cozy occasion.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups apples, peeled, cored, and chopped
- 1 cup walnuts or pecans, chopped
- 1/4 cup vegetable oil
Glaze Ingredients
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is smooth, fluffy, and lightened in color, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugars, beating well after each addition. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the vegetable oil. Mix gently until everything is just combined to avoid overmixing.
- Add Apples and Nuts: Fold in the chopped apples and chopped walnuts or pecans carefully to distribute evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared 9×13 pan and spread it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack. Allow it to cool in the pan to room temperature.
- Make the Glaze: In a small saucepan over medium heat, combine unsalted butter, brown sugar, and heavy cream. Stir constantly and bring the mixture to a simmer for 2-3 minutes until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in vanilla extract.
- Glaze the Cake: Once the cake has cooled slightly but is still warm, pour the warm glaze evenly over the top to soak in and add richness.
- Serve and Enjoy: Slice the glazed cake into 12 squares and serve warm for the best flavor and texture.
Notes
- For extra flavor, try using a mix of tart and sweet apples.
- Walnuts and pecans can be swapped or omitted based on preference or allergies.
- Ensure the butter and eggs are at room temperature for better batter consistency.
- Allow the glaze to cool slightly before pouring to prevent it from soaking too deeply.
- This cake can be stored in an airtight container for up to 3 days.
