Easy Apple Dapple Cake with Caramel Glaze Recipe

Introduction

This Easy Apple Dapple Cake with Caramel Glaze is a delightful treat that combines tender apple-studded cake with a rich, buttery caramel topping. Perfect for cozy afternoons or special occasions, it’s simple to make and sure to impress with its warm flavors and moist texture.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup vegetable or coconut oil
• 2 cups granulated sugar
• 3 large or extra-large eggs
• 2 teaspoons pure vanilla extract
• 3 cups raw apples, peeled and finely chopped (about 3 large apples)
• 1 cup chopped roasted pecans
• 1 cup packed light brown sugar (for caramel glaze)
• ¼ cup heavy cream or half and half (for caramel glaze)
• ¾ cup butter, salted or unsalted (for caramel glaze)

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare a 12-cup bundt pan or angel food tube cake pan by generously spraying it with a baking spray that contains flour. Alternatively, grease the pan with a tablespoon of butter or shortening, then coat it with a tablespoon of flour, shaking out the excess.
2. Step 2: In a large mixing bowl, combine the oil, sugar, eggs, and vanilla extract. Use an electric mixer to beat until well blended and set aside.
3. Step 3: In a separate bowl, whisk together the flour, salt, and baking soda until evenly combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients and mix using the electric mixer. The batter will be stiff.
5. Step 5: Fold in the chopped apples and roasted pecans gently with a rubber spatula or wooden spoon.
6. Step 6: Spoon the batter into the prepared pan, smoothing the top with an offset spatula. Bake for one hour or until a toothpick inserted into the center comes out clean.
7. Step 7: About ten minutes before the cake finishes baking, prepare the caramel glaze. In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir until smooth and heated through.
8. Step 8: Once the cake is done, remove it from the oven and immediately pour the warm caramel glaze evenly over the hot cake while it is still in the pan.
9. Step 9: Place the pan on a cooling rack and let the cake cool completely. To remove the cake, place a plate slightly larger than the pan on top, hold both securely, and invert. The cake should release easily from the pan.

Tips & Variations

• If you don’t have a 12-cup bundt pan, a 10-cup pan can be used, but the batter may overflow during baking. In this case, pour half the caramel glaze over the cake in the pan, and add the remaining glaze after the cake is removed.
• Toast pecans in a 350°F oven for 3–4 minutes for pieces or 8–10 minutes for halves to enhance their flavor before adding to the batter.
• For accurate flour measurement, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly.
• Use baking sprays labeled for baking that contain flour rather than general non-stick sprays to ensure the cake releases properly.

Storage

Store the apple dapple cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Reheat slices gently in the microwave or enjoy the cake chilled; the caramel glaze will soften when warmed slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds are great substitutes and add a nice crunch to the cake. Just be sure to toast them lightly to bring out their flavor.

Do I have to peel the apples?

Peeling the apples ensures a smoother texture and appearance, but you can leave the skins on if you prefer a more rustic feel and added nutrients.

Easy Apple Dapple Cake with Caramel Glaze Recipe

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4.8 from 64 reviews

This Easy Apple Dapple Cake is a moist, flavorful bundt cake packed with fresh peeled apples and toasted pecans. Topped with a luscious, homemade caramel glaze, it’s a classic dessert perfect for cozy gatherings or any special occasion. The cake combines the warm, comforting flavors of cinnamon-scented apples and crunchy nuts with a rich buttery caramel drizzle, creating a delightful treat that’s sure to impress.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup vegetable or coconut oil
• 2 cups granulated sugar
• 3 large or extra-large eggs
• 2 teaspoons pure vanilla extract
• 3 cups raw apples, peeled and finely chopped (about 3 large apples)
• 1 cup chopped roasted pecans

Caramel Glaze Ingredients

• 1 cup packed light brown sugar
• ¼ cup heavy cream or half and half
• ¾ cup butter, salted or unsalted

Instructions

1. Prepare the Pan: Preheat your oven to 350°F. Generously spray a 12-cup bundt pan or angel food tube cake pan with a baking spray that contains flour, or grease it well with butter or shortening. Add a tablespoon of flour and swirl it around, tapping out any excess to ensure the pan is properly coated to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the oil, sugar, eggs, and vanilla extract. Use an electric mixer to blend these ingredients thoroughly until smooth and well combined. Set this mixture aside.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda until evenly mixed. This ensures the baking soda and salt are evenly distributed in the flour.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Use the electric mixer on low speed to incorporate them together. The resulting batter will be stiff and thick.
5. Fold in Apples and Pecans: Gently fold the finely chopped peeled apples and chopped roasted pecans into the batter using a rubber spatula or wooden spoon, ensuring even distribution without overmixing.
6. Fill the Pan and Bake: Spoon the batter into the prepared cake pan and level the top using an offset spatula. Bake the cake in the preheated oven for one hour, or until a toothpick inserted comes out clean.
7. Make the Caramel Glaze: About ten minutes before the cake finishes baking, prepare the caramel glaze. In a small saucepan over medium heat, combine the light brown sugar, heavy cream (or half and half), and butter. Stir occasionally until the butter melts and the glaze becomes smooth and slightly bubbly.
8. Glaze the Cake: Once the cake is done, remove it from the oven and immediately pour the warm caramel glaze evenly over the hot cake while it is still in the pan.
9. Cool and Remove Cake: Place the cake pan on a cooling rack and allow the cake to cool completely. To remove the cake, place a plate slightly larger than the pan’s rim on top, hold both the plate and pan firmly, and flip them over. The cake should release cleanly from the pan.

Notes

• This recipe works best with a 12-cup bundt pan or angel food cake pan. Using a smaller 10-cup pan may cause the batter to overflow, making it difficult to apply the caramel glaze without spilling. If you use a smaller pan, consider applying half of the glaze before baking completes and the other half after removing the cake from the pan.
• If your pecans are not toasted, spread them on a rimmed baking sheet and roast in a 350°F oven for 3-4 minutes for chopped pieces or 8-10 minutes for halves to enhance their flavor.
• For accurate flour measurement, use the spoon and level method: spoon flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag.
• Use non-stick baking spray specifically designed for baking that contains flour, as regular non-stick sprays (like Pam) do not contain flour and are not suitable for this recipe.

Keywords: Apple cake, caramel glaze, bundt cake, pecan cake, fall dessert, easy cake recipe