Apple Dapple Cake Recipe (Apple Bundt Cake)

Caramel glazed apple dapple cake on a dark plate on a dark surface.

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5 from 1 vote

Apple Dapple Cake Recipe (Apple Bundt Cake)

This moist and spiced cake is generously studded with chunks of tart apples and crowned with a luscious caramel glaze.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Keyword: apple bundt cake, apple cake, apple dapple cake, moist apple cake recipe

Servings:

Calories: 701kcal

Author: Leigh Harris

Ingredients

Cake

3 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Kosher salt
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg fresh is best
1/4 tsp Ground allspice
2 cups Granulated sugar
3 large Eggs room temperature
1 cup Vegetable oil or Canola oil
2 tsp Vanilla extract
3 cups Apples peeled and finely diced (Granny Smith and Honeycrisp)
1 cup Pecans toasted and rough chopped

Caramel Glaze

1 cup Dark brown sugar
3/4 cup Unsalted butter 1 1/2 sticks
1/4 cup Heavy cream
1/8 tsp Kosher salt
1/2 tsp Vanilla extract

Instructions

Cake

Preheat oven to 350 degrees F. Grease and flour or use baking spray in a 12-cup bundt pan.
In a medium bowl whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt until well combined. Set aside.
3 cups All-purpose flour, 1 tsp Baking soda, 1/2 tsp Kosher salt, 1 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1/4 tsp Ground allspice
In a large bowl, using an electric mixer on medium speed, beat the eggs, granulated sugar, oil, and vanilla together for at least 2 minutes until light and fluffy.
2 cups Granulated sugar, 3 large Eggs, 1 cup Vegetable oil, 2 tsp Vanilla extract
Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix until just combined and a small amount of dry flour remains.
Fold in the pecans and diced apples.
3 cups Apples, 1 cup Pecans
Transfer the batter to the prepared pan and spread out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Caramel Glaze

Meanwhile, combine the brown sugar, butter, cream, and salt in a small saucepan. Bring to a boil over medium-high heat. Once boiling, whisk constantly for 2 minutes. Remove the pan from the heat and stir in the vanilla.
1 cup Dark brown sugar, 3/4 cup Unsalted butter, 1/4 cup Heavy cream, 1/8 tsp Kosher salt, 1/2 tsp Vanilla extract
When the cake is done and still hot in the pan, poke holes using a wooden stick (wooden skewer) all over the cake. Pour about 1 cup of the glaze evenly over the cake, reserving 1/2 cup for later. Allow the cake to cool in the pan for about 1 hour.
Invert the cake onto a serving plate and allow it to cool completely.
Once the cake is completely cooled drizzle the reserved glaze over the top of the cake. Microwave the glaze at 10-second intervals, stirring between until it's smooth and creamy again.

Notes

Use a 12-cup bundt pan. If you only have a 10-cup bundt pan the cake will rise to the very top or over. The glaze will run over the sides. Use only half of the glaze for this and pour slowly giving it time to soak into the cake.

Select firm tart and sweet apples for the best flavor. We use a mix of Granny Smith apples and Honeycrisp apples.

Dice the apples small and in equal sizes for an even distribution.

To toast the chopped pecans place them on a baking sheet and toast at 350 degrees F for 4-5 minutes. Pecan halves will take 8-10 minutes.

Don’t overmix! Once you add the dry ingredients mix only until there is a small amount of dry flour remaining, then add the apples and pecans and fold them in just until combined.

Storing and Freezing - See FAQ section in the post.

Nutrition