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.
Course Dessert
Cuisine American
Keyword apple dapple cake, best apple cake, classic apple dapple cake, easy apple dapple cake recipe, old fashioned apple dapple cake
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.