This easy apple dapple cake recipe is one of my most favorite vintage recipes from my Mom’s handwritten recipe card collection. It’s a classic cake filled with fresh apples and warm fall spices.
If you enjoy this classic sheet cake, check out my Jello Cake Recipe next!
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While the world seemingly goes off the deep end for artificial intelligence, I’m over here pouring over my Mom and Grandma’s handwritten recipe cards. No one will convince me that real isn’t best. The best apple cake recipe with a handwritten note from 1976 – “tried and like very much”. That’s a human story from the past. It deserves to be preserved and not lost in the race toward artificial progress. I’ve always shown my love and appreciation for people through food. That’s something that can’t be replaced by technology.
More apple recipes
Ingredients for classic apple dapple cake
For the cake
- Apples – For testing I used honey crisp apples. But the rich sweetness of this cake would go well with granny smith apples too.
- Flour – The recipe calls for all-purpose flour in both the cake and the glaze.
- Granulated Sugar – Used in both the cake batter and the homemade caramel glaze for the topping.
- Light Brown Sugar – Also used in both the cake and for the buttery brown sugar glaze.
- Vegetable Oil – Used in the cake batter. Be sure and use a neutral flavored vegetable oil like canola.
- Eggs – Use three large eggs in this thick and rich cake batter.
- Pecans – I like pecans but you could use walnuts if you prefer.
- Cinnamon – A hefty dose of ground cinnamon really warms up the apple flavor of this cake.
- Baking Soda – Baking soda is a leavening agent that helps cakes rise and become light and fluffy.
- Salt – A little salt helps to balance the sweet flavors in this cake.
For the brown sugar icing
- Butter – Melted butter helps make the hot glaze that gets poured over the hot cake when it comes out of the oven.
- Milk – A cup of milk plus browned butter and flour makes the glaze.
- Vanilla Extract – Used in both the cake batter and the glaze.
Instructions
In the bowl of a stand mixer, cream together the wet ingredients – oil, eggs, sugars and vanilla. Whisk together the dry ingredients – flour, cinnamon, baking soda and salt. Add the flour to the oil mixture and mix until well combined. Add the chopped apples and pecans and mix on medium speed until combined. Pour batter and spread evenly into a greased 9×13 metal cake pan. Bake in a preheated oven at 325 degrees F for about 50 – 55 minutes, or until cake is puffy in the middle and browned on top.
In the last few minutes of baking time, melt and brown the butter over medium-high heat in a small saucepan. Whisk in the flour and cook for about 1 minute. Whisk in the sugars, milk and vanilla and cook for a couple of minutes until bubbly and thickened. Pour the hot glaze over the hot cake. Cool and serve.
For full instructions with measurements, keep scrolling to find the printable recipe card!
Pro tips
I recommend using a stand mixer (or electric hand mixer) for making the cake batter as it is very thick and heavy. It would be difficult to stir by hand.
Bake with room temperature eggs. Pull your eggs out of the fridge for 30 minutes to 2 hours before you plan to bake the cake. Baking with room temperature eggs will help your cake rise better. It will be fluffier and have a better texture.
Use vegetable oil. Oil in cake batter results in a very tender cake. But you don’t want to add unwanted flavor to your cake! So only use a neutral flavored oil like canola or vegetable oil. Do not use olive oil for baking!
Variations – As you can probably see, the original recipe calls for one cup of raisins. I thought they would detract from the fresh apple flavor. But feel free to include them if you want. Also you can omit the nuts if you prefer. I personally like to top each slice of cake with a dollop of Cool-Whip or homemade whipped cream. The cake would also be delicious with a scoop of vanilla ice cream
Serving suggestions
This cake can be made ahead. It tastes wonderful the next day. So it’s perfect for taking along to a potluck or picnic. The warm spices and fresh apple flavor obviously bring apple season and fall to mind. I’d personally bring this to a football tailgate. Along with my Buffalo Chicken Mac and Cheese and a slow cooker full of my Pizza Dip. It would be a welcome dessert at any family meal, but especially with My Mom’s Chili Recipe.
Storage directions
Keep this cake in its baking pan with an airtight lid. You can keep it on the counter for up to two days. Afterwards put it in the fridge in an airtight container. I wouldn’t keep for more than 4 – 5 days from baking in the refrigerator.
Kitchen tools
- I use my Kitchen Aid stand mixer for testing my baking recipes
- I love this cake pan with plastic lid for both baking and storing my cakes
- My favorite paring knife for peeling and chopping fresh apples
- Nonstick saucepan for making the caramel sauce for topping the cake
Apple Dapple Cake
Equipment
- 1 Stand Mixer
Ingredients
Cake
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/2 cups vegetable oil
- 3 large eggs
- 2 tsp vanilla
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3 1/2 cups apples peeled and chopped
- 1 cup pecans chopped
Glaze
- 1 stick butter
- 3 1/2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat oven to 325 degrees F. Grease a 9x13 metal cake pan and set aside.
Cake
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the wet ingredients - oil, eggs, sugars and vanilla. Beat on high for a couple of minutes until the mixture is pale and fluffy.
- In a large bowl, whisk together the dry ingredients - flour, cinnamon, baking soda and salt.
- Slowly add the flour mixture to the oil mixture. Mix on low. Scrape down the sides of the bowl with a spatula and mix again on medium speed until well combined.
- Add the fresh apples and pecans to the cake batter. Beat on medium-low speed until the batter is well combined.
- Spread the cake batter evenly into the prepared cake pan. Bake on the center rack of the oven for 50 - 60 minutes, or until the cake is puffed up in the center and the top is browned.
Glaze
- During the last few minutes of baking, melt the stick of butter in a small sauce pan over medium-high heat. Swirl the butter continuously for a couple of minutes until the butter is starting to brown.
- Reduce the heat to medium Add the flour and whisk, cooking for about 1 minute.
- Add the milk, sugars and vanilla. Keep whisking and cooking the glaze mixture until it is bubbling and thickened. Remove from heat.
- Pour the hot glaze evenly over the top of the hot cake. Use an offset spatula to spread it evenly, like a frosting.
- Allow the uncovered cake to cool to room temperature before serving.
Nutrition
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Gianne says
The combination of moist cake and sweet caramel glaze is a match made in heaven. The chunks of apple add a burst of fruity flavor. It’s the perfect fall dessert!
foodtasticmom says
Perfect description. Thanks for taking the time to leave a positive rating and review!
Heather says
One of my favorite cakes, so easy to make and super delicious!
foodtasticmom says
So glad you enjoyed the cake as much as we do!