This moist homemade Apple Dapple Cake is bursting with flavor from apples, brown sugar, cinnamon, pecans, and caramel.

If you love apple desserts- this recipe is for you! We especially love it in the fall months when our cravings for apples and spice are at their highest. This would make a great fall birthday cake recipe, potluck recipe, Thanksgiving dessert, and more.

How to Make Apple Dapple Cake

You can find the full, printable cake recipe further down in this post. Here is a quick look at our steps!

• Preheat the oven to 350 degrees F. Grease and flour a large bundt pan. (Ours is a 15 cup pan with baking capacity of 12 cups.)
• Peel apples and slice into small pieces. You will need four cups. Set aside.

• In a bowl separate from your mixing bowl,  add the all purpose flour, cinnamon, salt and baking soda. Whisk at least 30 seconds to blend ingredients.  Set aside.
• To the bowl of you mixer add the vegetable oil, vanilla extract, white sugar (granulated sugar) and brown sugar.  Mix to blend. 
• Add the eggs one at a time mixing until the yellow of the yolk disappears.
• Using a spoon, stir the flour mixture into the egg mixture.  The batter will be quite thick.
• Fold in the finely chopped apples and  pecans.  Spoon the batter into the prepared pan.

• Bake for 45 minutes, check on the cake using a long wooden skewer or toothpick inserted into the cake. It is done when the tester comes out clean or with just a few crumbs attached.

• Cool the cake in the pan 10 minutes on a wire rack before turning out. 

Caramel Glaze

We used a simple caramel glaze for this cake- so delicious! This is made in a saucepan on the stovetop, and combines butter, brown sugar, cream, a pinch of salt, vanilla extract, and a bit of light corn syrup (to prevent sugar crystals from forming). See the full instructions in the recipe card below!

After the caramel glaze has a chance to cool and thicken, you can spoon it over the cake or for more control, spoon into a disposable piping bag with the tip snipped away. We topped the cake with a sprinkling of crushed pecans!

Recipe FAQs

More Fall Cakes

We have many more fall cake recipes to share with you! Some of our favorites are maple pound cake, pumpkin spice cake, our scratch carrot cake recipe, and sweet potato cake but there are many more!

Thanks so much for stopping by today! We hope that you enjoy this Apple Dapple Cake recipe. Make sure to check out our full collection of cake recipes and cake decorating tutorials! We have so many to share with you.

Apple Dapple Cake

BY Melissa and Bebe

This ultra moist Apple Dapple Cake is filled with apples, cinnamon, pecans, brown sugar, and a homemade caramel glaze.

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Course: Dessert

Servings: 15

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Ingredients

• ▢ 1 cup white sugar (200g)
• ▢ 1 cup light brown sugar (217g)
• ▢ 1 ½ cup vegetable oil (we use canola oil) (322g)
• ▢ 3 large eggs, room temperature (Place in a bowl of warm water for 5 minutes if in a hurry)
• ▢ 1 tablespoon vanilla extract (12g)
• ▢ 3 cups all purpose flour (375g)
• ▢ 1 teaspoon baking soda (5g)
• ▢ 1 tablespoon ground cinnamon (6g)
• ▢ ½ teaspoon salt (3g)
• ▢ 4 cups finely chopped apples (We used 2 Granny Smith and 2 Gala)
• ▢ 1 cup chopped pecans (104g)

For the Caramel Glaze

• ▢ ½ stick unsalted butter (57g)
• ▢ 1 cup brown sugar (200g)we used light brown
• ▢ ½ cup heavy cream (126g)
• ▢ ½ teaspoon salt (2g)
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ 1 tablespoon light corn syrup (18g)This helps to prevent sugar crystals from forming

Topping

• ▢ ¼-½ cup chopped pecans (for sprinkling over caramel glaze)

Instructions

• Preheat the oven to 350 degrees. Grease and flour a large bundt pan.  Baking times differ depending on the type or thickness of your pan.
• Peel apples and slice into small pieces. You will need 4 cups. (For us, we used 2 granny smith and 2 gala). Set aside or later.
• In a bowl separate from your mixing bowl,  add the all purpose flour, ground cinnamon, salt and baking soda. Whisk 30 seconds to blend dry ingredients.  Set aside.
• To the bowl of you mixer add the  1 ½ cups vegetable oil, vanilla extract, white and brown sugar.  Mix to blend. Add the eggs one at a time, mixing after each addition until the yellow of the yolk has blended.
• Using a spoon, stir the flour mixture into the egg mixture just until combined.  The batter will be quite thick.
• Fold in the finely chopped apples and  pecans.  Spoon the batter into the prepared pan.
• Bake for 45 minutes, check on the cake using a long wooden skewer or toothpick inserted into the cake. It is done when the tester comes out clean or with just a few crumbs attached.
• Cool the cake in the pan 10 minutes before turnout out.  If desired, spoon or pipe caramel sauce on the top of the cake.

Caramel Glaze

• Using a medium size saucepan (deep enough to prevent boil over) melt the butter over medium heat.Add the brown sugar and the remaining ingredients and heat on medium high heat.
• Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low. Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling.
• After 6 minutes, remove from heat.Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.
• Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.
• Once the cake and caramel have cooled, you can either spoon the caramel over the cake, or for more control, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a bit of the corner snipped away and drizzle onto the cake.
• Top with crushed pecans if you'd like.

Notes

 

 

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