Apple Dapple Cake is loaded with diced apples and topped with a buttery, brown sugar icing. It's moist, nutty and simply heavenly!!!
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One might say that baking with apples is for the season of fall. Well, if baking with apples year-round is wrong, I sure as heck don't wanna be right!! 😉
But seriously, this Apple Dapple Cake is AMAZING. It's just the right amount of moistness, making it more dense than fluffy, but still tender and delicate. The addition of cinnamon and vanilla gives it a little warmth and depth of flavor without being overpowering.
I found this recipe in an old church cookbook my mother-in-law let me borrow. The page was partially folded and it had a big asterisks with "very good!" written next to it. I'd say "very good" puts it mildly, but I suppose you'll have to decide for yourself! 🙂
Apple Dapple Cake Ingredients
- Apples - A few of my favorite options are granny smith, Jonagold and Braeburn apples (however, use what you've got on hand!)
- Nuts - Walnuts or pecans are my go-to nuts to use in this cake
- Eggs, Oil and Vanilla
- Sugar, Flour, Baking Soda and Cinnamon
- Icing Ingredients - Butter, brown sugar, powdered sugar, milk and vanilla
How to Make Apple Dapple Cake
First, you're going to mix the apples, walnuts and sugar. The sugar will help bring the moisture out of the apples, so once the sits for 30 minutes, you'll be able to see that the sugar will be mostly dissolved and there will be some liquid in the bowl.
The rest of the cake is made in a pretty traditional way. You'll add the remaining wet ingredients (oil, eggs and vanilla) and then the dry ingredients. It'll be a fairly thick batter, which you'll pour into a greased 9x13" pan.
Now it's time to bake!! The cake will bake for 45-55 minutes. To test if the cake is done, you'll poke a toothpick in the very center of the cake. If the toothpick comes out with gooey batter on it, it needs more time. If it's got some moist crumbs on it or is clean, it's done.
Now it's time for the icing! You'll combine the butter (I always use salted butter), brown sugar and milk and heat until the brown sugar has dissolved. Then you'll stir in the powdered sugar and vanilla. Simple, huh?! Pour it over the cake, spread into an even layer, and that's it!!
How to Store Apple Dapple Cake
This cake has quite a bit of moisture in it, so it'll stay good longer in the fridge (up to 5 days). However, I like it best served warm or at room temperature, so be sure to take it out of the fridge an hour before serving. You can also freeze this cake for up to 3 months!
Other Delicious Apple Recipes
Fireball Whiskey Apple Dumplings
Salted Caramel Apple Crisp Bars
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Apple Dapple Cake
Ingredients
Cake
- 4 cups peeled and diced apples
- 2 cups sugar
- 1 cup chopped walnuts or pecans
- 1 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Icing
- ¼ cup salted butter
- ¼ cup brown sugar
- 2 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
Instructions
For the Cake
- In a large bowl, stir together the peeled and diced apples, walnuts and the sugar; let sit for 30 minutes (this will bring some of the natural juices out of the apples).
- Preheat oven to 350°F and grease a 9x13" pan; set aside.
- Pour in the vegetable oil, eggs and vanilla; stir well.
- Add the flour, baking soda, cinnamon and salt; stir to combine.
- Pour the cake batter into prepared pan and bake for 45-55 minutes, or until a toothpick poked into the center of the cake comes out clean (or with a few moist crumbs).
For the Icing
- In a saucepan, combine the butter, brown sugar and milk.
- Place on the stove-top on medium heat and cook until the brown sugar is dissolved.
- Remove from the heat and stir in the powdered sugar and vanilla.
- Pour the warm icing over the cake (cake doesn't need to be completely cooled).
- Cut into squares and enjoy!
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