What are the best apples for Apple Dapple Cake?

Firm baking apples with a balance of tartness and sweetness work best in Apple Dapple Cake. Granny Smith is an excellent choice because it holds its shape during baking and provides acidity that balances the sweet brown sugar glaze. Honeycrisp is another great option for its crisp texture and naturally sweet-tart flavor. Braeburn, Jonagold, Cosmic Crisp, and Gala can also work well. For more depth of flavor, try combining one tart variety with one sweeter apple.

Can I make Apple Dapple Cake in a Bundt pan?

Yes. Apple Dapple Cake can be baked in a well-greased 12-cup Bundt pan. Be especially careful to grease all the grooves and crevices so the moist apple cake releases cleanly. Bake at 325°F for approximately 1 hour to 1 hour and 15 minutes. Since ovens and Bundt pans vary, check for doneness by inserting a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs.

Why is my Apple Dapple Cake batter so thick?

A thick batter is completely normal for Apple Dapple Cake. The recipe contains 4 cups of chopped fresh apples, which release moisture as they soften in the oven. Avoid adding extra liquid simply because the batter appears thicker than an ordinary cake batter. Once baked, the combination of apples, oil, eggs, and brown sugar glaze produces a surprisingly moist and tender crumb.

Easy Apple Dapple Cake with Brown Sugar Glaze

Name: Apple Dapple Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups canola or vegetable oil; 2 cups granulated sugar; 3 large eggs; 3 cups self-rising flour; 1 1/2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 4 cups peeled and chopped apples, such as Granny Smith or Honeycrisp; 1 cup chopped pecans; 1/2 cup butter; 1 cup brown sugar; 1/4 cup milk

Description

Apple Dapple Cake is a moist, old-fashioned apple cake filled with fresh apples, warm cinnamon, and crunchy pecans, then finished with a rich buttery brown sugar glaze. It is an easy homemade dessert perfect for fall gatherings, holidays, potlucks, or serving with coffee.

Ingredients

Scale

1 1/2 cups canola or vegetable oil
2 cups granulated sugar
3 large eggs
3 cups self-rising flour
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
4 cups peeled and chopped apples, such as Granny Smith or Honeycrisp
1 cup chopped pecans
1/2 cup butter
1 cup brown sugar
1/4 cup milk

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Instructions

Preheat the oven to 325°F and generously butter a 13-by-9-inch baking dish.
Add the canola or vegetable oil and granulated sugar to a large mixing bowl. Beat with a hand mixer or stand mixer for about 1 minute until well combined.
Add the eggs and continue mixing for approximately 1 minute.
Add the self-rising flour and cinnamon. Mix on medium-low speed just until combined.
Fold in the chopped apples, pecans, and vanilla extract until evenly distributed. The batter will be thick.
Spread the batter evenly in the prepared baking dish.
Bake at 325°F for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
About 5 minutes before the cake finishes baking, combine the butter, brown sugar, and milk in a small saucepan.
Bring the glaze mixture to a boil and boil for 3 minutes, stirring as needed.
Remove the cake from the oven. If desired, poke small holes over the warm cake with a wooden skewer, then carefully pour the hot brown sugar glaze evenly over the cake.
Allow the glaze to settle and the cake to cool slightly before slicing and serving.

Notes

Granny Smith and Honeycrisp apples are excellent choices because they provide a good balance of tartness, sweetness, and firm texture.
The uncooked batter is naturally thick. Do not add extra liquid, as the apples release moisture while baking.
Walnuts can be substituted for pecans, or the nuts can be omitted.
If self-rising flour is unavailable, substitute 3 cups all-purpose flour mixed with 4 1/2 teaspoons baking powder and 3/4 teaspoon salt.
The cake can also be prepared in a well-greased 12-cup Bundt pan and generally takes about 1 hour to 1 hour and 15 minutes to bake.
Store the covered cake at room temperature for 3 to 5 days.
For longer storage, wrap tightly and freeze for up to 2 to 3 months.
Serve alone, slightly warm, or with vanilla ice cream or whipped cream.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 487 kcal
Sugar: 37 g
Sodium: 57 mg
Fat: 29 g
Saturated Fat: 5 g
Unsaturated Fat: 23 g
Trans Fat: 0.3 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 41 mg