Apple Dapple Cake

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An old-fashioned apple cake baked in a 9x13 pan and topped with a warm caramel glaze. It is loaded with cubes of granny smith apple and chopped walnuts, and it stays moist for days. Easy enough for a weeknight and big enough for a potluck.

Prep Time30

Cook Time45

Cooling Time1

Total Time2 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 558kcal

Author: Jessica Burgess

Ingredients

Cake

3 cups all-purpose flour 360 g
1 teaspoon baking soda 6 g
1 teaspoon ground cinnamon 3 g
½ teaspoon ground nutmeg 2 g
½ teaspoon salt 3 g
1 ¼ cups granulated sugar 250 g
1 cup vegetable oil 210 g
¾ cup brown sugar, packed 165 g
3 eggs about 150 g
2 teaspoons vanilla 8 g
3 cups peeled, chopped granny smith apples, cut into about ½ inch cubes 342 g
½ cup chopped walnuts 56 g, optional

Caramel Glaze

¼ cup unsalted butter 56.5 g
¼ cup brown sugar, packed 55 g
¼ cup granulated sugar 50 g
¼ cup heavy cream 57 g
½ teaspoon vanilla extract 2 g
Pinch of salt

Instructions

Make the Cake

Preheat the oven to 325°F. Grease a 9x13 inch pan and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, mix the granulated sugar, vegetable oil, and brown sugar until well combined. Scrape down the sides of the bowl.
Add the eggs one at a time along with the vanilla, stirring well and scraping the bowl between each addition.
Slowly add the dry ingredients to the wet ingredients and mix until just combined, with no streaks of flour remaining. The batter will be thick.
Gently fold in the apples and walnuts.
Spread the batter evenly into the prepared pan and bake 40 to 45 minutes, until a toothpick in the center comes out clean or with a few crumbs. The cake should be golden brown and starting to pull away from the sides.
Let the cake cool about 15 minutes before making the glaze.

Make the Caramel Glaze

Add all of the glaze ingredients to a small saucepan.
Heat over medium, stirring constantly, until the mixture comes to a boil. Boil for one minute, then remove from the heat.
Cool the glaze in the saucepan about 5 minutes.
Pour the glaze over the slightly warm cake and spread evenly.
Wait until the cake is completely cool to slice and serve.

Notes

A light metal 9 by 13 inch pan works best. A glass pan may need a few extra minutes. Tested at high altitude in a glass pan it took about 44 minutes.
Grease the corners of the pan well to prevent sticking.
Three cups of apples takes about 3 small apples or 2 large ones. An easy way to cut them: slice a little off the top and bottom, peel, then cut down each side around the core and dice those pieces into half inch cubes.
Use a wooden spoon for the batter. It is thick enough to break a rubber spatula.
Boiling the glaze for one minute gives a pourable glaze. Two minutes makes it thicker, closer to a frosting.
Small holes in the top after glazing are normal. The hot glaze sinks into air pockets in the cake.
The cake is even more moist the next day.

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