Apple Dapple Cake

a close up a shot of a slice of Apple Dapple Cake on a plate

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5 from 44 votes

This apple dapple cake is a classic recipe with juicy apples and warm spices in every moist bite.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Apple Dapple Cake Recipe

Servings:

Calories: 323kcal

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 9x13-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