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–+ servings
Apple Dapple Cake 1

Apple Dapple Cake

This vintage southern apple nut cake combines warm fresh apples with a rich, buttery crumb and a distinctive caramel glaze that seeps into the warm cake, creating pockets of sweetness that complement the tart apple pieces. Perfect for using fall apple harvest or as a holiday dessert alternative to pumpkin pie.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, Southern
Servings 12 slices
Calories 485 kcal

Equipment

  • 9x13-inch baking pan or 10-inch Bundt pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Small Saucepan

Ingredients
  

For the Cake

  • 3 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon Ceylon cinnamon offers a more delicate flavor
  • 2 cups granulated sugar
  • 1 1/4 cups vegetable oil or substitute with unsweetened applesauce for a lighter version
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups diced fresh apples approximately 3 medium apples - Granny Smith or Honeycrisp recommended
  • 1 cup chopped pecans or walnuts toast them beforehand for enhanced nutty aroma

For the Caramel Glaze

  • 1 cup packed brown sugar dark brown sugar will provide a deeper molasses flavor
  • 1/4 cup unsalted butter
  • 1/4 cup milk whole milk creates a richer glaze, but any milk works
  • 1 tsp vanilla extract
  • 1 pinch salt flaky sea salt adds a gourmet touch

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously grease and flour a 9x13-inch baking pan or a 10-inch Bundt pan. Consider lining the bottom with parchment paper if using a rectangular pan for easier removal.
  • Core and dice the apples into 1/2-inch pieces (no need to peel unless preferred). If not using immediately, toss with 1 tablespoon of lemon juice to prevent browning.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed.
  • In a large bowl, beat together the sugar and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until the mixture is smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to prevent a tough cake.
  • Gently fold in the diced apples and chopped nuts until evenly distributed throughout the batter.
  • Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • While the cake bakes, prepare the glaze. Combine brown sugar, butter, and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat and stir in vanilla extract and salt.
  • When the cake is done, remove it from the oven and immediately poke the top all over with a fork or skewer. Pour the warm glaze evenly over the hot cake, allowing it to seep into the holes.
  • Allow the cake to cool in the pan for at least 30 minutes before serving to let the glaze fully penetrate and the cake structure to set.

Notes

For a healthier version, you can reduce the sugar to 1½ cups, replace half the oil with unsweetened applesauce, and substitute up to half the all-purpose flour with whole wheat pastry flour.
The best apple varieties for this cake are Granny Smith, Honeycrisp, Braeburn, and Jonagold. Avoid softer apples like McIntosh or Red Delicious.
This cake can be made up to two days in advance and actually improves with time as the flavors meld.
For a nut-free version, simply omit the nuts without any other recipe adjustments.

Nutrition

Calories: 485kcalCarbohydrates: 59gProtein: 5gFat: 27gSaturated Fat: 4.5gCholesterol: 55mgSodium: 270mgFiber: 2gSugar: 41g
Keyword Apple Cake, Apple Dapple Cake, Southern Dessert, Caramel Glaze, Fall Dessert
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