Apple Dapple Cake

Apple Dapple cake is loaded with apple slices mixed with toasted pecans and covered in a sweet, decadent dulce de leche caramel glaze.

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Apple Dapple Cake is an apple lover's dream! This is the ultimate fall-flavored treat that you’ve been looking for. 

If you enjoy apples, pecans, and caramel, you will absolutely love this Apple Dapple Cake. Every incredibly moist bite is loaded with apple slices mixed with toasted pecans and covered in a sweet, decadent dulce de leche caramel glaze. 

While Apple Dapple Cake is delectable and certainly exceptional enough to serve for the holidays, a birthday, or a dinner party, it’s also easy and quick enough for a regular weekday dessert. The distinctive combination of flavors in the Apple Dapple cake will already have your mouth watering, but to kick it up a notch, add a scoop of vanilla ice cream to really treat yourself. 

Apple Dapple Cake is an old-fashioned recipe that everyone adores. It’s kind of a cross between a coffee cake and a quick bread and got its name from the fact that it is “dappled” with apples and pecans. Some say that it has Amish roots, while others say it has Southern roots. No matter where it comes from, it has everyone wanting more. 

• Flour - all-purpose flour
• Apple pie spice
• Baking soda
• Salt - kosher salt
• Oil - vegetable oil
• Sugar - granulated sugar
• Sugar - light brown sugar
• Eggs - large eggs
• Vanilla - pure vanilla
• Apples - Granny Smith apples
• Pecans - chopped pecans
• Caramel - dulce de leche caramel
• Cream - heavy cream

You want to spread the dulce de leche caramel glaze over the top of the Apple Dapple Cake while it is still warm. This allows the glaze to spread easily and seep into the cake. 

The apple slices in your Apple Dapple Cake will make your cake moister the longer it sits. To allow the cake to set and firm, you can place the cake in the refrigerator overnight before cutting into the cake. 

You want to make sure that your Apple Dapple Cake doesn’t get too tough. To keep that from happening, stir your dry ingredients into the wet until just combined well. Don’t over mix your ingredients. 

FIRST STEP: Preheat the oven to 350°F. Generously spray a 9x13-inch baking dish with Baker’s Joy or a generic version. Set it aside.

SECOND STEP: Add the flour, apple pie spice, baking soda, and salt to a medium-sized bowl. Whisk to combine.

THIRD STEP: Add the vegetable oil and sugars to a large mixing bowl. Whisk to completely incorporate.

FOURTH STEP: Whisk in the eggs and vanilla until well combined.

FIFTH STEP: Stir in the dry ingredients until just combined. Do not over-stir, but be sure no streaks of flour are visible.

SIXTH STEP: Stir in the diced apples and 1 cup of chopped pecans.

SEVENTH STEP: Evenly spread the cake batter into the prepared baking dish. Bake for 45 minutes, or until a toothpick inserted comes out clean (a few crumbs may cling to the toothpick).

EIGHTH STEP: Add the dulce de leche to a small heat-safe bowl. Heat in the microwave for 45 seconds, just to loosen the caramel.

NINTH STEP: Whisk in the heavy cream until smooth. Evenly spread over the cake.

TENTH STEP: Sprinkle the reserved ½ cup of chopped pecans around the edge of the cake. Slice into twelve 2-inch x 3-inch slices.

What kind of apples should I use? 

We prefer Granny Smith apples, as they’re ideal for baking because they stay somewhat firm when baked and you will be able to see the slices in your cake. If you don’t like Granny Smith apples, you can use other apples that are excellent for baking, such as Golden Delicious, Fuji, or Gala.

Should I peel my apples for Apple Dapple Cake?

Yes! Peeling the apples helps the slices blend into the cake and gets rid of the tough, chewy peel texture. 

Can I store this cake on the counter?

This cake will stay fresh longer if kept in the fridge in an airtight container. You can also store easy apple cake in the freezer for up to three months. 

How to Store Apple Dapple Cake 

IN THE FRIDGE: Apple Dapple Cake can be stored in an airtight container in the refrigerator for up to 5 days.

IN THE FREEZER: Apple Dapple Cake can be stored in the freezer in an airtight container for up to 6 months without the caramel topping. Allow the cake to thaw in the refrigerator overnight. 

Apple Dapple Cake

Apple Dapple cake is loaded with apple slices mixed with toasted pecans and covered in a sweet, decadent dulce de leche caramel glaze.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 321 kcal

Ingredients

  

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Apple Cake

• ▢ 3¼ cups all-purpose flour (spooned and leveled)
• ▢ 1½ teaspoons apple pie spice
• ▢ 1¼ teaspoons baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1⅔ cups vegetable oil
• ▢ 1½ cups granulated sugar
• ▢ ⅔ cup light brown sugar (packed)
• ▢ 3 large eggs (room temperature)
• ▢ 2½ teaspoons pure vanilla extract
• ▢ 4 cups peeled (cored, and diced Granny Smith apples)
• ▢ 1½ cups chopped pecans (divided into 1 cup and ½ cup for garnish)

Caramel Topping

• ▢ 13.4 ounces dulce de leche caramel
• ▢ 2 tablespoons heavy cream

DIRECTIONS

 

• 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.
• Add the vegetable oil and sugars to a large mixing bowl. Whisk to completely incorporate.
• Whisk in the eggs and vanilla until well combined.
• Stir in the dry ingredients until just combined. Do not over-stir, but be sure no streaks of flour are visible.
• Stir in the diced apples and 1 cup of chopped pecans.
• Evenly spread the cake batter into the prepared baking dish. Bake for 45 minutes, or until a toothpick inserted comes out clean (a few crumbs may cling to the toothpick).
• Add the dulce de leche to a small heat-safe bowl. Heat in the microwave for 45 seconds, just to loosen the caramel.
• Whisk in the heavy cream until smooth. Evenly spread over the cake.
• Sprinkle the reserved ½ cup of chopped pecans around the edge of the cake. Slice into twelve 2-inch x 3-inch slices.

Nutrition

Calories: 321kcal | Carbohydrates: 55g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 354mg | Potassium: 224mg | Fiber: 2g | Sugar: 32g | Vitamin A: 158IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg

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