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Homemade Apple Dapple Cake with Easy Caramel Glaze

homemade apple dapple cake with caramel glaze - featured image
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This incredibly moist apple dapple cake features tender chunks of apple and a rich, buttery caramel glaze that seeps into every crevice. It’s a simple, forgiving recipe that tastes like the best part of fall, perfect for impressing guests or enjoying on a cozy weekend.

Ingredients

Scale
  • 3 medium apples (about 450g), peeled and finely chopped (Granny Smith, Honeycrisp, or Fuji)
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (2g) ground cinnamon
  • ½ teaspoon (3g) salt
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • For the Caramel Glaze:
  • ½ cup (113g) unsalted butter (1 stick)
  • 1 cup (200g) packed brown sugar
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon salt (a pinch)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch Bundt or loaf pan thoroughly with butter or non-stick spray, then dust with flour and tap out excess.
  2. Peel and core the apples. Dice them into small, uniform pieces (about ¼-inch/6mm cubes). You should have roughly 2 cups (300g). Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened (about 1 minute).
  5. Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula after each. Mix just until no streaks of flour remain. The batter will be thick.
  6. Fold in the diced apples and chopped nuts (if using) until evenly distributed.
  7. Spoon the batter into the prepared pan and spread evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 45 minutes.
  8. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely (about 1 hour).
  9. While the cake cools, make the caramel glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves and the mixture comes to a gentle boil (about 3 to 4 minutes). Remove from heat and stir in the vanilla and salt. Let cool for 2 to 3 minutes.
  10. Place the cooled cake on a serving plate or wire rack. Slowly pour the warm caramel glaze over the top, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.

Notes

Don’t overmix the batter—mix just until flour disappears. Use room temperature eggs. Grease the pan generously. Check for doneness early (at 45 minutes). Let the glaze cool slightly before pouring. The cake tastes even better on day two.

Nutrition

Keywords: apple dapple cake, caramel glaze, apple cake, fall dessert, easy cake recipe, moist apple cake, homemade cake

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