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Perfect Moist Apple Dapple Cake with Easy Caramel Glaze

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This impossibly moist, cinnamon-kissed cake studded with chunks of apple and pecans is topped with a homemade caramel glaze that seeps into every crevice. It’s the perfect fall dessert that’s forgiving, satisfying, and downright delicious.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk + 1 tablespoon lemon juice)
  • 2 cups peeled and chopped apples (about 2 medium apples, such as Granny Smith or Honeycrisp)
  • 1/2 cup chopped pecans (toasted, optional)
  • 1/2 cup unsalted butter (for caramel glaze)
  • 1 cup packed brown sugar (for caramel glaze, dark preferred)
  • 1/4 cup milk (whole or 2%, for caramel glaze)
  • 1 teaspoon vanilla extract (for caramel glaze)
  • Pinch of salt (for caramel glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray, then line the bottom with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes with a hand mixer).
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add the flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined after each addition.
  6. Gently fold in chopped apples and toasted pecans using a rubber spatula.
  7. Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.
  8. While cake cools, make caramel glaze: In a small saucepan over medium heat, melt butter. Add brown sugar and milk, stirring constantly until sugar dissolves and mixture comes to a gentle boil. Boil for 1 minute without stirring. Remove from heat, stir in vanilla and salt. Let cool for 5 minutes.
  9. Pour warm caramel glaze over completely cooled cake. Spread evenly, letting some drip down sides. Let glaze set for at least 15 minutes before slicing.

Notes

Room temperature ingredients emulsify better. Don’t overmix the batter. Test doneness in a few spots to avoid hitting an apple chunk. Let cake cool completely before glazing. Toast pecans for deeper flavor. Store in airtight container at room temperature for up to 3 days. Freezes well without glaze for up to 3 months.

Nutrition

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

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