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Moist Apple Dapple Cake with Brown Sugar Caramel Glaze

A moist apple dapple cake drizzled heavily with thick caramel sauce and topped with chopped nuts.
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You will make a moist, spiced cake packed with fresh apples and pecans, finished with a rich brown sugar caramel glaze. This is a classic fall dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups peeled, cored, and chopped apples (about 3 medium apples)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup granulated sugar (for topping)
  • 1/4 cup packed brown sugar (for topping)
  • 1/4 cup (1/2 stick) unsalted butter (for topping)
  • 1/4 cup heavy cream (for topping)
  • 1/4 teaspoon salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the chopped apples and pecans, if using.
  6. Spoon the batter into your prepared pan, spreading it evenly.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. While the cake bakes, prepare the glaze. In a small saucepan, combine the 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup butter, heavy cream, and 1/4 teaspoon salt.
  9. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil and cook for 1 minute without stirring after it boils. Remove from heat.
  10. When the cake comes out of the oven, let it cool in the pan for 10 minutes.
  11. Poke holes all over the top of the warm cake using a skewer or fork.
  12. Slowly pour the warm caramel glaze evenly over the top of the cake, allowing it to drizzle down into the holes and over the sides.
  13. Let the cake cool completely in the pan on a wire rack before inverting it onto a serving plate.

Notes

  • Use firm, tart apples like Granny Smith for the best texture and flavor contrast against the sweet glaze.
  • If you are using a Bundt pan, you may need to bake the cake for an extra 5 to 10 minutes.
  • You can substitute walnuts for pecans if you prefer a different nut flavor.

Nutrition

Find it online: https://delishsymphony.com/apple-dapple-cake-recipe/