Apple Dapple Cake
Fresh diced apples and cinnamon flavor this delicious Southern cake and chopped pecans give it a little crunch. It's topped with a sweet brown sugar caramel glaze.
Servings: 12
Equipment
- Baking Dish 9 x 13-Inch
Ingredients
For the Cake
- 3 Cups all-purpose flour
- 2 Teaspoons cinnamon
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- 1 ¼ Cups vegetable oil
- 1 Cup granulated sugar
- 1 Cup light brown sugar packed
- 3 eggs large
- 2 Teaspoons vanilla extract
- 4 Cups apples peeled and diced
- 1 Cup pecans chopped, toasted if liked
- Nonstick cooking spray for greasing
For the Caramel Glaze
- 1 Cup light brown sugar packed
- ½ Cup unsalted butter
- ½ Cup heavy cream
- 1 Teaspoon vanilla extract
- ¼ Teaspoon salt
Instructions
Make the Cake Batter
- Preheat the oven to 350°F. Grease your baking dish with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet ingredients.
- Fold in the diced apples and chopped pecans until evenly distributed.
Don't overmix. The ingredients should be just combined.
Bake the Cake
- Spread the batter evenly into the prepared sheet pan.
- Bake for 50 to 60 minutes.
- Allow the cake to cool for 15 minutes while you make the glaze.
The cake is done when a toothpick inserted into the center comes out clean. Mine took 50 minutes to cook through, so I recommend you start checking at the 45-minute mark.
Prepare the Glaze
- In a small saucepan, combine the brown sugar, butter, heavy cream, and salt. Bring the mixture to a gentle simmer over medium heat.
- Cook for 3 to 4 minutes, or until slightly thickened. Remove from the heat and stir in the vanilla extract.
Stir often so it doesn't scorch.
Glaze the Cake
- Slowly pour or spoon the warm glaze over the warm cake, allowing it to soak into the top and sides.
- Let the glaze set for about 15 minutes before slicing.
I used a spatula to help it spread evenly.
Notes
Dice the apples evenly: Peel them first and cut them into small pieces so all the pieces soften at the same rate.
Toast the pecans: I like to toast them for a deeper nutty flavor and let them cool before folding them into the batter. If doing this, use a dry skillet for toasting and stir often.
Check the glaze while it’s warm: Take it off the heat when it has thickened slightly but still pours easily. It’s going to thicken a bit more as it cools.
Toast the pecans: I like to toast them for a deeper nutty flavor and let them cool before folding them into the batter. If doing this, use a dry skillet for toasting and stir often.
Check the glaze while it’s warm: Take it off the heat when it has thickened slightly but still pours easily. It’s going to thicken a bit more as it cools.
Nutrition
Calories: 517kcal | Carbohydrates: 84g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 267mg | Potassium: 191mg | Fiber: 3g | Sugar: 57g | Vitamin A: 470IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
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