Apple Dapple Cake
A moist, apple-packed cake drizzled with a warm buttery glaze, perfect for dessert or brunch.
Ingredients
For the Cake
- 2 cups diced apples Firm apples like Granny Smith or Honeycrisp recommended.
- 2 cups all-purpose flour You can substitute with whole wheat pastry flour.
- 1 cup granulated sugar Feel free to reduce a bit for less sweetness.
- 1 cup packed brown sugar Gives a caramel-like flavor.
- 3/4 cup vegetable oil Keeps the cake tender.
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg Can be omitted if sensitive to spice.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans Optional.
For the Glaze
- 1/2 cup butter Melted.
- 1 cup powdered sugar Adjust for desired thickness.
- 2 tablespoons milk Add more if glaze is too thick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, mix together the diced apples, granulated sugar, brown sugar, and vegetable oil until combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined, then fold in vanilla and nuts if using.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick comes out clean.
Glazing
- While the cake is baking, melt the butter for the glaze, then stir in the powdered sugar and milk until smooth.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate, then pour the warm glaze over the cake.
Notes
This cake tastes better the next day. Store tightly covered at room temperature or freeze portions for later enjoyment.