October 19, 2024
Review RecipeApple Dapple Cake
This apple dapple cake is a classic recipe with juicy apples and warm spices in every moist bite.
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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.
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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
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Comments
SUNETTE says
I WOULD USE PECAN NUTS, GRANNY SMITH APPLES, SO WILL NOT CHANGE THAT. BUT I WOULD SERVE THIS WITH CREAM NOT ICE CREAM.
Emily Early says
I would use pecans . I would do a mixture of apples the granny smith and gala apples. I don’t think I’d do ice cream.
Karin Fulton says
I would use Jonathan apples for this recipe. A nice combination of sweet & tart.
Kari says
I would use Granny Smith apples like you did. I would definitely serve with ice cream. If I were to add nuts I would add pecans.
Liz Weldon says
I will use
1-Roughly chopped Pecan and Walnuts
2-Crisp Granny Sith apples as we love their slightly Tartar taste
3-Cornish Cream Natural Vanilla ice-cream
I love your easy to follow – fail-safe recipes!
Lost of completed different creations to enjoy making and eating!
Sometimes it’s difficult to get ingredients in U.K. but I can find a substitute for some things!
I bake an upside down apple pudding similar to this I will try adding nuts the next time I bake my cake and I’m sure the boys will love your Apple Dump cake
Tanya McLean says
This sounds so yummy! I think I might try a mix of Granny Smith and Honeycrisp apples.
Liz W says
Can’t wait to bake this cake a change from my upside down apple cake and I will be serving with a large dolup Natural vanilla Cornish Cream ice-cream
Carol Birdwell says
Great recipe but instead of using just Granny Smith apples, I substituted 2 cups of Honeycrisp apples which are sweeter than Granny Smith and they balance out the tartness of the Granny Smith apples perfectly. Like Granny Smiths, Honeycrisps are wonderful for baking because they are not watery like other popular apples which can wreak havoc on a cake. Also instead of just adding regular pecans, I used praline pecans. Thank you for sharing, this recipe is a keeper!
Heather C says
I’m putting this on my “must make” list! Maybe for for Thanksgiving! I bet it would be delicious served warm with a scoop of vanilla bean ice cream!!
Tara says
Totally going to make this and serve it with vanilla bean ice cream!
Deborah says
I would leave the recipe alone and serve French vanilla ice cream with 5 year old cheddar
Bry says
Would def eat with ice cream!
Elizabeth M Heimlich says
Oh yum! I would absolutely serve this with ice cream!
Heather Kassin says
Wow! This cake looks amazing!! Think I will add this to my Thanksgiving menu. I love pecans but I think substituting chopped peanuts with the caramel would be a great change up and make it taste like a caramel apple! Would be great with some French vanilla ice cream too. Can’t wait to try this one!
Jerusha Moss says
Pecans would be the nut I would choose. I wouldn’t want ice cream on it, but I don’t like ice cream and cake.
Catrena says
Absolutely sounds delicious, a must try. I would love a side of creamy vanilla ice cream
With this or a lucious spoon of whipped cream. Even a slice of this apple cake on its own would satisfy a sweet tooth. Thankyou
Connie Jenkins says
Yes I would definitely serve this cake with vanilla ice cream & my choice of nuts would be walnuts
Becky Forbes says
Granny Smith apples are always my go to for making apple desserts!
Ann DeMell says
This recipe sounds amazingly delicious! I cannot wait to try it, I think I would not change a thing, served warm with vanilla bean ice cream would be the only thing I’d do!
Mary Ann says
Looks Delicious! I will use Macintosh & Granny Smith apples, chopped pecans and definitely topped with ice cream.
Brenda Hess says
I would serve vanilla bean ice cream with this dessert
GAIL Dinkel says
I WOULD ADD MIXED NUTS AND MIXED APPLES
Shaunda Snider says
I would definitely serve with ice cream!
Oh my goodness this cake looks amazing and I can’t wait to try it!
Sherry Thorne says
I would add toasted pecans no doubt! 🙂
Vicki says
Sounds and looks yummy 😋 Must have ice cream!!!
Tammy Koble says
I would use walnuts in this recipe and serve with vanilla ice cream
Kinshell Smith says
First of all, this looks absolutely delicious, and I cannot wait to give it a go! I would more than likely use Gala apples just because I am not the biggest fan of green apples, but it’s a toss-up between Gala apples and Pink Lady apples as both are incredibly scrumptious.
CAROLINE GRIGGS says
Iwould definitely serve this cake with icecream
Might even try maple walnut icecream or French vanilla
Sherry says
I am so very excited to make this while the apples are still ripening on the trees.’ And with nuts, nuts and more nuts…
K'Lee Maitlen says
I would definitely serve this warm!
K'Lee Maitlen says
I would use Honeycrisp Apples
Gary Stielow says
I would add walnuts to this cake and definitely serve it with ice cream.
Penny Bunch says
No ice cream. I would use whipped topping and it is perfect as it is. Great job!!!!
Lisa says
I would definitely serve this with ice cream.
Susan O’Leary says
I love pecans, so I would follow this recipe as it is written for the nuts used. I like a mushy apple, so I might substitute MacIntosh for the Granny Smiths. This would also be a sweeter apple 🍎! I would serve this cake warm with a scoop of vanilla ice cream.
Rebecca McKnight says
I would really be lovin’ some walnuts in this recipe!
Joyce Plassche says
I would serve with. Ice cream, French vanilla
Corinne says
I would use honey crisp apples!
Toni says
This is like my mom’s raw apple cake except it doesn’t have the yummy Carmel sauce!
I think it would be wonderful with vanilla or cinnamon ice cream
Elsie Bennett says
Sounds like an amazing cake
And I would use pink lady apples and walnuts. And most definitely a scoop of ice cream
Maty J says
I added pecans the whole gang loved this cake.. i was like a Carmel appl in a cake
Linda says
This sounds delicious as is but I would have to omit any nuts because my grandson is allergic to tree nuts. I would add a big scoop of vanilla ice cream to each serving though.
Dennis Crotts says
Black Walnuts and Pecans both sugar glazed
jennifer cornman says
I would use pecans because they are the best I would probably use the apples from our local orchards around my area yes ice cream is always better
Brenda Raisley says
I can’t wait to make this, I believe I would use walnuts in the recipe. Seems like walnuts are good with apples.
Nicole Meengs says
I put my teenage boys to work on this for after dinner tonight while I cooked…it turned out to be fairly easy to put together!
We substituted caramel sauce for the dulce-de-leche topping since we had it in the house, I think it did nicely. We also left the pecans out due to a nut allergy in the house, and it still held up well and tasted wonderful.
I’m excited to take the leftovers to work tomorrow!
Laura Potts says
I would put walnuts in this and maybe add a few white chocolate chips too this and serve it with a caramel swirl ice cream 🍦😋and maybe some coconut yummy
Maureen says
This cake has my name on it. I love everything about it. It has apples,pecans, and caramel.I couldn’t ask for anything else in this cake. I won’t get a chance to make it soon since I’m getting ready to go south for the winter. But I definitely have to make this for the next get together. I have it marked for must make.
You have been coming up with so many great recipes lately. I just want to thank you.
Maureen says
Forgot to answer your questions. I love pecans so I wouldn’t change it. I would probably use Granny Smith apples or Honeycrisp apples. The Granny Smith apples would cut down on the sweetness.
Thank you for letting me add this to my comments.
Betty Powell says
I would not add nothing else to this cake it looks good like it is just got to try it
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!