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Old Fashioned Apple Dapple Cake

Apple dapple cake with brown sugar glaze
A moist, old fashioned apple cake loaded with small diced Granny Smith apples and topped with a warm brown sugar glaze that soaks right into the cake. Mixed by hand with a bowl and a spoon and baked in a 9x13 pan, no mixer and no Bundt pan needed.
Prep Time 25 minutes
Cook Time 55 minutes
Rest Time 20 minutes
Total Time 1 hour 40 minutes
Serving Size 15 slices

Ingredients

Cake

  • 3 cups all-purpose flour spoon and level
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar packed
  • 1 1/2 cups vegetable oil or canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups Granny Smith apples peeled and diced small, about 3 to 4 medium apples
  • 1 cup pecans or walnuts chopped, optional

Brown Sugar Glaze

  • 1/3 cup butter
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar packed
  • 1/3 cup heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

Make the Cake

  • Preheat the oven to 325°F and grease a 9x13-inch baking pan.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
  • Peel the apples and dice them into small pieces. You need about 4 cups.
  • In a large bowl, stir together the granulated sugar and packed brown sugar. Stir in the oil, then add the eggs one at a time. Stir in the vanilla.
  • Add the dry ingredients in about three additions, stirring by hand after each just until combined. Do not over mix.
  • Fold in the diced apples (and nuts, if using) until evenly distributed.
  • Spread the batter into the prepared pan and bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Start checking a few minutes early.

Make the Glaze

  • During the last few minutes of baking, combine the butter, granulated sugar, brown sugar, heavy cream, and vanilla in a small saucepan. Bring to a simmer over medium heat, stirring, until smooth and combined, just a few minutes.
  • Remove from the heat and let the glaze sit for about 5 minutes.
  • Pour the glaze evenly over the warm cake, covering the entire top. You can poke holes in the cake first if you like.
  • Let the cake sit 15 to 20 minutes so the glaze soaks in and sets before slicing. Serve right from the pan.

Video

Notes

  • Dice small: Small apple pieces are what "dapple" all through the cake and bake up tender.
  • Apple choice: Granny Smith is the traditional baking apple and holds its shape well.
  • Glaze it warm: Pour the glaze while the cake is still warm so it soaks in.
  • Bundt pan option: Grease AND flour the pan so the cake releases when you turn it out.
  • Ovens vary: Start checking for doneness a few minutes before 50 minutes.
  • Add crunch: Stir chopped pecans or walnuts into the batter, or sprinkle them over the glaze.
  • Storage: Keep covered at room temperature up to 2 days, or refrigerate up to 5 days.