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Apple Dapple Cake is an easy, vintage cake recipe loaded with apples and nuts, and a sweet buttery glaze on top.

Apple Dapple Cake

This Apple Dapple Cake is one of those old-fashioned, vintage recipes that everyone absolutely loves!

It’s a super moist, dense, vanilla-infused cake that is loaded up with chunks of apples and nuts throughout.

To make this easy apple cake even better – as soon as it comes out of the oven – you’ll pour a caramel-like butter and brown sugar glaze over the top. It seeps in while the Apple Dabble Cake is still warm – and it makes this heavenly cake just that much more delicious!


Apple Dapple Cake

What is Apple Dapple Cake?

Apple Dabble Cake is an old vintage apple-nut cake recipe that has been around for decades. It seems that everyone’s grandmother had this recipe in their collection!

Some people claim that this easy, glazed apple cake is an old Amish recipe. Others say it has Southern roots – especially if you use pecans as the nuts in your cake. We’ve also seen a similar recipe – without the glaze – on a Jewish recipe blog which notes that the oil-based batter (vs lard) made this cake suitable for kosher diets.

Regardless of the origin – this Apple Dapple Cake is fantastic!

Apple Dapple Cake


What kind of apples should I use?

This recipe calls for the Granny Smith variety of apples – in part, because their tartness helps balance the sweetness of cake. Granny Smiths are also ideal for baking because they stay relatively firm when baked, so you’ll see and taste the apples in your cake.

Alternately, you can use any other type of ‘baking’ apple that will stay firm when baked such as Brauburn, Honey Crisp, or Jonagold. Just note that these apples are sweeter than the Granny Smith variety so your cake will be extra sweet.

Best Apple Cake You’ll Ever Make? YUP!

I’m going to let you in on one more little secret…this IS the exact same cake batter we use to make our Best Apple Cake Ever recipe – that SO MANY of our readers love and rave about! 😊

That earlier apple cake recipe got the name “Best Apple Cake Ever” from my sister-in-law Pam. But since we posted it here, several readers wrote to us to tell us that it was originally called an Apple Dapple Cake – and they are correct!

Apple Dapple Cake


Today’s Apple Dapple Cake is baked in a 9×13-inch pan instead of a bundt pan – so it’s even easier to transport to your next party or potluck. And it’s just as delicious!

Apple Dapple Cake

You may enjoy these other Apple recipes:

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Apple Dapple Cake

Apple Dapple Cake

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: dessert, cake
  • Method: baking
  • Cuisine: American


Shortening and flour to prepare a 9X13 pan * see note

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 ½ cups vegetable oil

1 ½ cups granulated sugar

½ cup brown sugar

3 whole eggs

2 teaspoons vanilla extract

4 large Granny Smith apples (about 1 ¾ pound)

1 cup walnuts or pecans, coarsely chopped


3 tablespoons butter

3 tablespoons brown sugar

3 tablespoons granulated sugar

3 tablespoons heavy cream

¼ teaspoon vanilla extract


Grease and flour a 9×13-inch baking pan.

Preheat oven to 325 degrees F. Place rack in upper third of the oven.

Sift flour, baking soda, cinnamon, nutmeg and salt in a medium bowl then sift a second time.

In the bowl of a stand mixer with the paddle attachment, mix vegetable oil with both sugars until well mixed.

With mixer running, add one egg at a time and once mixed, add vanilla and mix and scrape the bowl.

Slowly add the dry ingredients with mixer running on low. Scrape the bowl again and mix.

Peel, core and cut the apples into bite sized pieces and fold into the batter.

Fold the walnuts into the batter then spread the batter evenly into the prepared pan.

Bake in top third of the oven for 45-50 minutes or until a toothpick comes out clean.

As soon as the cake comes out of the oven, put all glaze ingredients into a small sauce pan and bring to a boil. Boil and stir with a wooden spoon continuously for one minute.

Remove from heat and pour over the top of the warm cake.

Cool the cake or serve warm by cutting into 12 pieces (3 rows X 4 rows).


*We have found that different colored pans cook differently as well as cooking in glass vs metal. So, the cooking time may vary slightly depending on what type of pan you use. We used a dark non-stick metal pan and ours took 50 minutes and was just starting to get dark on the sides.

Keywords: apple dapple cake



Apple Dapple Cake

Apple Dapple Cake

Apple Dapple Cake - A Family Feast

Apple Dapple Cake - A Family Feast




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  • X wrote:

    When did this recipe originate??????

    • Martha wrote:

      We believe it dates back to the 1950’s based on some reader comments.

  • Modena workman wrote:

    Wonderful cake. Appledapple

    • Martha wrote:

      Thank you!

  • Amy wrote:

    Please subscribe me to your blog. Your recipes look so good! I’m sure my family will love them.

  • Tammy wrote:

    I think you are right that every grandma has some version of this cake in their recipe book. The one I have made for my family for years uses less ingredients & yet it always comes out & is quickly devoured.
    3 cps. AP flour
    1 tsp. salt
    1 tsp. baking soda
    1 cp. chopped pecans
    1 cp. vegetable oil (I use canola)
    2 cps. sugar
    2 tsp. vanilla
    3 cps. raw apples – chopped fine (I use Fuji apples that are very firm)
    3 eggs
    Mix oil, sugar, eggs & vanilla in lg. bowl
    In separate bowl
    Sift together flour, salt & baking soda
    Add to first mixture
    Fold in pecans & apples
    Bake in tube pan @ 350 for 1 hr.

    1 cp. brown sugar – packed
    1/4 cp. milk
    3/4 cp. butter
    Start sauce in the last mins. of baking time.
    Place sauce ingredients into a small pan over med. high heat. Stir constantly & bring to a boil.
    After it begins a gentle rolling boil, continue stirring & allow to cook 3 mins.
    Pour over hot cake while still in the tube pan.
    Allow cake to cool completely before removing from pan.

    • Martha wrote:

      Thank you for sharing Tammy – looks delicious!

  • Tillie wrote:

    Suggestion to Jan Briggs question (and anyone else wondering) about leaving off the glaze due to dietary restrictions, etc. When I made this cake the first time, I discovered my cream had gone bad & someone had drunk all the milk without telling me …. no evaporated milk either. Didn’t want to use water so put on my thinking cap and did find unsweetened apple juice in the pantry. so used that as my liquid instead and glaze turned out great. Probabably a bit thinner glaze than I am used to if using milk, but it worked in a pinch and added a bit more apple flavor. Hope this helps.

    • Martha wrote:

      Great idea Tillie! Thank you for the suggestion!

  • Barb wrote:

    Can a 9 x 9 ” pan be used to make the cake thicker, it looks thin in the picture.

    • Martha wrote:

      Hi Barb – We’ve never tried it – I suspect the full batter amount would overflow in a 9×9, but you could certainly put some of it in the smaller pan. You’ll also need to adjust the baking time.

  • Julie G wrote:

    Hi Martha,
    I’m going to make this cake tomorrow for my husband to take to work on Monday. I’m curious if the glaze hardens up a bit or stays wet? He just loves apple cake and this one looks so perfect!

    • Martha wrote:

      Hi Julie – It hardens a bit, but I’d still categorize it as a softer glaze, although if you refrigerate it overnight it will get even firmer. I’d suggest bringing it to work in the pan and serving it from there. Hope that helps!

  • Terri wrote:

    Fantastic!!!! Ate warm. Perfect dessert or breakfast cake.
    Reduced white suger in cake by 1/4 cp.
    Then reduced white sugar in glaze by 1 tbsp and doubled vanilla. Substituted 2 tbsp sour cream and 1tbsp mile for heavy cream. Excellent.

    Best apple cake we ever had.

    • Martha wrote:

      Thanks Terri! So glad you enjoyed the cake as much as we do!

  • Mary wrote:

    I can’t wait to make this cake!! Thanks for the recipe!

    • Martha wrote:

      You’re welcome Mary – hope you love it!

  • Jan Briggs wrote:

    Won’t rate this because I haven’t made it (yet). A kind of dumb question, but: Am I safe in assuming that the cake is just as delicious without the glaze? I have a couple of family members with severe lactose intolerance issues and I, personally, don’t like really sweet sweets. I love your blog and use many of your recipes regularly. Thank you!

    • Martha wrote:

      Hi Jan – Yes – even without the glaze, it’s a delicious cake. Very moist and loaded with lots of apples and nuts. Hope you enjoy the cake – and we’re glad you’ve been enjoying our other recipes too!

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