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Best Homemade Apple Dapple Cake with Caramel Glaze

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This moist apple dapple cake with warm caramel glaze is the perfect fall dessert. Made with fresh apples, warm spices, and a rich caramel glaze, it’s a crowd-pleaser that tastes like childhood memories.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon fine sea salt
  • 1 cup vegetable oil (or canola oil)
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 3 cups peeled and chopped apples (about 3 medium apples, such as Granny Smith or Honeycrisp)
  • 1 cup chopped pecans or walnuts (optional, toasted for extra flavor)
  • ½ cup unsalted butter (for caramel glaze)
  • 1 cup packed light brown sugar (for caramel glaze)
  • ½ cup heavy cream (for caramel glaze; half-and-half works in a pinch)
  • 1 teaspoon vanilla extract (for caramel glaze)
  • Pinch of salt (for caramel glaze; flaky sea salt on top is optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Optionally, line the bottom with parchment paper.
  2. Peel and chop the apples into small, even pieces—about ½-inch cubes. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  4. In a large bowl, whisk together the oil, granulated sugar, and brown sugar until smooth and slightly thickened, about 30 seconds.
  5. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until the batter is glossy and smooth.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Fold in the chopped apples and nuts (if using) with a gentle folding motion until evenly distributed.
  8. Pour the batter into the prepared pan and spread it evenly with a spatula.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 35 minutes if your oven runs hot.
  10. Let the cake cool in the pan on a wire rack for about 15 minutes.
  11. While the cake cools, make the caramel glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly. Bring to a gentle boil, then let it boil for 2 minutes without stirring. Remove from heat and stir in the vanilla and a pinch of salt.
  12. Pour the warm caramel glaze over the slightly cooled cake, spreading it evenly with a spatula. Let the cake cool completely before slicing.

Notes

Room temperature eggs are important for a smooth batter. If you forgot to take them out of the fridge, place them in a bowl of warm water for 5 minutes. Don’t overmix the batter once flour is added to avoid a dense cake. Toast nuts before adding for extra flavor. Let the caramel glaze cool slightly before pouring so it doesn’t run off the cake. The cake tastes even better on day two as flavors meld. Store covered at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: apple dapple cake, caramel glaze, apple cake, fall dessert, homemade cake, moist apple cake

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