Apple Dapple Cake is an easy, vintage cake recipe loaded with apples and nuts, and a sweet buttery glaze on top.
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!
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!
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!
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!
You may enjoy these other Apple recipes:
- Best Apple Cake Ever
- Apple Cider Poke Pound Cake
- Apple Kuchen Bars
- Cranberry Apple Clafoutis
- Apple Cider Doughnut Holes
Apple Dapple Cake
Apple Dapple Cake is an easy, vintage cake recipe loaded with apples and nuts, and a sweet buttery glaze on top.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortening and flour to prepare a 9X13 pan * see note
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 whole eggs
2 teaspoons vanilla extract
4 large Granny Smith apples (about 1 3/4 pound)
1 cup walnuts or pecans, coarsely chopped
Glaze
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy cream
1/4 teaspoon vanilla extract
Instructions
- 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).
Notes
*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.
Can this be frozen ?
Sure Deb – You may want to add more glaze once it has thawed.
This is the best most moist cake ever! It’s so delicious. I wasn’t sure how it would turn out for me because I’m not the best baker, but I followed the instructions as written and it turned out perfectly. I’ll definitely be making this again and again.
Glad you enjoyed the cake Melissa!
This cake is too mushy. Too much oil
Sorry you were disappointed Laurie – this is the first time we’ve had that feedback. I suspect any mushy texture you had in your cake might be coming from the apples, not too much oil. Did you happen to swap in an apple variety that cooks down when baked?
I used granny smith apples and baked it in a stainless steel pan. I baked it 10 minuites longer till the tooth pick came out clean. I served it at a party and to my surprise everyone loved it.
Glad you liked the cake Laurie!
The Very Best Apple Cake ever !!! Absolutely delicious 😋
Thank you Desiree!
My aunt used to make this. I haven’t had it in at least 40 years (😲). It was just like I remembered. I used my Pampered Chef 9×13 pan and had to extend the baking time an extra 20 minutes. Kept all ingredients as listed.
So glad you found us Ann!
Moist so full of flavor! I substitute Apple pie spice instead of cinnamon.
Great suggestion Bonnie!
I liked this recipe. However the topping was a bit thin and I had to double it. It still didn’t look the picture, but it did enhance the cake. It is not overly sweet and I really liked it.
Thanks for your feedback – not sure why your glaze was so thin.
It was the hit of the party!!!
So glad to hear that Gayle!
Hi, will this cake freeze?
Yes, you can freeze this cake.
This is a favorite cake my Grandma made,when I was growing up in Virginia. Haven’t made this cake in close to 30 yrs.yummy cake with a kick it out flavor!!!
Hope our version is as good as your Grandma’s!