September 22, 2023
Review RecipeApple Dapple Cake
This apple dapple cake is a classic recipe with juicy apples and warm spices in every moist bite.
Jump to Recipe
Table of Contents
The sweet name alone of this classic apple dapple cake makes me smile. Studded with pieces of fresh apples and crunchy pecans, this vintage recipe is deliciously moist and topped with a creamy layer of buttery dulce de leche caramel topping.
Apple Dapple Cake Ingredients
With a soft and fluffy crumb, this flavorful cake is as comforting as it can get.
The sweet apples in the filling combine with spices such as cinnamon and nutmeg for a flavor explosion that’s sure to delight any dessert lover.
To create this baked treat, you’ll need:
For The Apple Cake:
- 3 cups of all-purpose flour, spooned and leveled
- 2 teaspoons of apple pie spice
- 2 teaspoons of baking soda
- ¾ teaspoon of salt
- 1⅓ cups of canola oil
- 1⅓ cups of granulated sugar
- ⅔ cup of light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons of vanilla extract
- 4 cups peeled, cored, and diced Granny Smith apples
- 1 cup of chopped pecans (divided in half)
For The Caramel Topping:
- 1 (13.4-ounce) can of dulce de leche caramel
- 2 tablespoons of heavy cream
Substitutions And Additions
NUTS: You can substitute any chopped nuts for the pecans. You can also add other nuts as well as pecans. A combination of pecans and walnuts would be amazing.
BROWN SUGAR: If you prefer a slightly more robust and molasses-like sweetness, dark brown sugar can be used in place of light brown sugar in the topping.
DULCE DE LECHE: You can substitute caramel ice cream topping for the dulce de leche if you cannot find the dulce de leche. Omit the heavy cream if using the ice cream topping.
APPLES: We like the Granny Smith variety of apples for this cake, but you can also use Honeycrisp, Pink Lady, or Gala instead.
How To Make This Apple Dapple Cake Recipe
To make this classic cake, you’ll first make the batter before folding in the sweet pieces of apple and pecans.
After baking, you’ll make the topping by combining dulce de leche and cream. Spread it onto the cake and sprinkle pecans on top to finish it off.
OUR RECIPE DEVELOPER SAYS
This cake tastes even better the next day as the flavors meld together. So, if you can resist digging in immediately, allow it to cool completely, cover it tightly, and enjoy it the following day.
STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13-inch baking pan with Baker’s Joy or a generic version. Set it aside.
STEP TWO: Add the flour, apple pie spice, baking soda, and salt to a medium bowl. Whisk to combine.
STEP THREE: In a large mixing bowl, beat together, using a handheld mixer on medium speed, the canola oil, granulated sugar, and light brown sugar until fully combined.
STEP FOUR: Add the eggs, one at a time, being sure to fully incorporate each egg before adding the next, and then add the vanilla extract.
Beat the wet ingredients for 1-2 minutes or until light, fluffy, and fully incorporated.
STEP FIVE: Stir the dry ingredients into the wet ingredients until just combined. Do not over-stir, but be sure no streaks of flour are visible.
STEP SIX: Gently fold the diced apples and ½ cup of the chopped pecans into the batter. Your batter will be thick.
STEP SEVEN: Spread the batter evenly into the prepared baking dish and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
You may need to tent your apple dapple cake at the 30-minute mark of baking time to keep the cake from getting too dark on top.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
STEP EIGHT: Remove the cake from the oven and allow it to cool completely, on the counter, before adding the caramel topping.
STEP NINE: Add the dulce de leche to a small heat-safe bowl. Heat in the microwave for 45 seconds to 1 minute just to loosen the caramel.
STEP TEN: Whisk in the heavy cream until smooth. Evenly spread over the top of the cake.
PRO TIP:
Spread the dulce de leche over top of the cake while it is still warm so that it spreads easily and seeps into the cake in just the right way.
STEP TEN: Sprinkle the reserved ½ cup of chopped pecans around the edge of the cake.
Slice into twelve 2-inch x 3-inch slices.
PRO TIP:
Because of the fruit in the cake, the longer it sits, the moister it will become. You can allow the cake to rest in the refrigerator overnight before cutting and topping the cake.
How To Serve
Serve a warm slice of apple dapple cake on its own, allowing the rich flavors of apples, cinnamon, and pecans to take center stage.
The moist and tender texture of the cake, paired with the soft, caramelized apple bits, creates a heavenly combination that needs no embellishment.
Pair this buttery, cinnamon-infused cake with a scoop of vanilla ice cream and a dollop of whipped cream on top to add an extra layer of indulgence.
Serve it along with a warm cup of tea, homemade hot chocolate, or even a pumpkin spice latte to wash it down.
Vintage recipes often bring back childhood memories. Our butter cake and oatmeal cake are two more of our favorites.
MORE CAKE RECIPES
Storage
There are multiple ways to store this delightful treat to ensure that every slice stays as moist and flavorful as when it first emerged from the oven.
MAKE AHEAD: This apple dapple cake is a fantastic recipe to make ahead of time, as the flavors only deepen and meld together over time.
Just follow the recipe as written, allowing the cake to cool completely after baking. Then, simply wrap the cake tightly in plastic wrap or place it in an airtight container.
You can store it at room temperature overnight, ready to serve the next day. The wrapped cake should stay fresh for one to two days at room temperature.
IN THE FRIDGE: Store any leftovers of this easy apple dapple cake recipe in an airtight container in the refrigerator for up to five days.
IN THE FREEZER: You can freeze the sweet apple cake without the caramel topping for up to two months. You will need to wrap the cake in two layers of plastic wrap and then in aluminum foil.
Allow the cake to thaw overnight in the refrigerator.
Our old-fashioned apple dapple cake is brimming with chunks of apples and plenty of fall flavors. This nostalgic cake recipe has been around for decades and is just as delicious now as it always has been.
Frequently Asked Questions
Can I freeze this cake?
This easy apple cake will keep in the freezer for up to three months. Once cooled, wrap it in plastic wrap and then a Ziploc bag.
Can I use a different kind of apples?
For this simple recipe, you can use any type of apple you’d like.
Can I store this cake on the counter?
This cake will stay fresh longer if kept in the fridge in an airtight container.
More Recipes You’ll Love
- Applesauce Cake
- Chocolate Dump Cake
- Apple Dump Cake
- Turtle Poke Cake
- Eggnog Bread
- Eggnog Pie
- Apple Bread Pudding
- Caramel Sauce
- Hot Fudge Sundae Cake
- Apple Delight
- Apple Pie Filling
- Campfire Apple Crisp in Foil Packets
- Banana Cake
- Tornado Cake
- Easter Bunny Cake
- Lemon Chiffon Cake
- Apple Donuts
- Upside Down Apple Cake
- Copycat Dairy Queen Ice Cream Cake
- Apple Betty
- Apple Fritter Recipe
- Million Dollar Cake
- Cotton Candy Ice Cream
- Birthday Cake Delight
- Berry Upside Down Cake
- Apple Dumplings with Crescent Rolls
- Apple Fritter Bread
- Recipe for Better Than Sex Cake
- Fried Apples
Apple Dapple Cake
This apple dapple cake is a classic recipe with juicy apples and warm spices in every moist bite.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 15
Ingredients
Apple Cake
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons apple pie spice
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1⅓ cups canola oil
- 1⅓ cups granulated sugar
- ⅔ cup light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 cups peeled, cored, and diced Granny Smith apples
- 1 cup chopped pecans, divided in half
Caramel Topping
- 13.4 ounces dulce de leche caramel
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with Baker’s Joy or a generic version. Set it aside.
- Add the flour, apple pie spice, baking soda, and salt to a medium-sized bowl. Whisk to combine.
- In a large mixing bowl using a handheld mixer on medium speed, beat together the canola oil, granulated sugar, and light brown sugar until fully combined.
- Add the eggs, one at a time, being sure to fully incorporate each egg before adding the next, and then add the vanilla extract. Beat the wet ingredients for 1-2 minutes or until light, fluffy, and fully incorporated.
- Add the dry ingredients to the bowl of the wet ingredients. Beat on medium-low speed just until all the dry ingredients are fully incorporated. Do not overmix your batter.
- Gently fold the diced apples and ½ cup of the chopped pecans into the batter. Your batter will be thick.
- Spread the batter evenly into the prepared baking dish and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. You may need to tent your apple dapple cake at the 30-minute mark of baking time to keep the cake from getting too dark on top.
- Remove the cake from the oven and allow it to cool completely, on the counter, before adding the caramel topping.
- To make the caramel topping, add the dulce de leche to a small, microwave-safe, bowl and heat for 45 seconds to 1 minute. You just want to loosen the caramel so it is easier to stir and spread.
- Whisk the heavy cream into the warm dulce de leche until fully incorporated and smooth. Spread into an even layer over the completely cooled cake.
- Sprinkle the reserved ½ cup of chopped pecans around the edge of the cake. Slice into twelve 2-inch x 3-inch slices.
Notes
- This cake tastes even better the next day as the flavors meld together. So, if you can resist digging in immediately, allow it to cool completely, cover it tightly, and enjoy it the following day.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- Spread the dulce de leche over top of the cake while it is still warm so that it spreads easily and seeps into the cake in just the right way.
- Because of the fruit in the cake, the longer it sits, the moister it will become. You can allow the cake to rest in the refrigerator overnight before cutting and topping the cake.
Nutrition
Calories: 323kcal | Carbohydrates: 55g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 39mg | Sodium: 356mg | Potassium: 225mg | Fiber: 2g | Sugar: 32g | Vitamin A: 165IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Betty Powell says
This cake looks so good
Amber says
This sounds absolutely delicious. I think it would be great with vanilla ice cream. I would also try it with walnuts.
Cindy@CountyRoad407 says
Man, this had my stomach growling right away! It looks scrumptious and so moist! Thank you for sharing it with us on Farmhouse Friday. Featuring it this week. Hope you link up again soon. Pinned!
Kerryanne says
Wow, this sounds delicious… putting it on my must make list!
Thank you for sharing this recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your apple dapple cake recipe at tonight’s party and pinning too.
Happy fall,
Kerryanne
Amy says
Absolutely delicious & super simple to make! I topped it with a dollop of homemade bourbon whipped cream and a scoop of butter pecan ice cream! It’s even better the next day!