Description
This Apple Dapple Cake is a moist and flavorful dessert featuring tender chopped apples and crunchy nuts, baked to perfection and topped with a luscious caramel-like glaze. Perfect for autumn gatherings or a cozy treat, this cake combines warm spices like cinnamon and nutmeg with a rich buttery glaze that enhances the sweet apple flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
Cake Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups apples, peeled, cored, and chopped
- 1 cup walnuts or pecans, chopped
- 1/4 cup vegetable oil
Glaze Ingredients
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg until well combined to distribute the spices evenly.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is smooth, light, and fluffy, about 3-4 minutes, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to create a smooth batter. Stir in the vanilla extract for aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the vegetable oil, mixing just until combined to avoid overmixing which could make the cake dense.
- Add Apples and Nuts: Gently fold in the peeled, cored, and chopped apples along with the chopped walnuts or pecans, distributing them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack to room temperature, preparing it for glazing.
- Make the Glaze: In a small saucepan over medium heat, combine the unsalted butter, brown sugar, and heavy cream. Stir constantly and bring the mixture to a gentle simmer for 2-3 minutes until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract.
- Glaze the Cake: When the cake has cooled slightly but is still warm, pour the warm glaze evenly over the top to soak in and add a sweet finishing touch.
- Serve and Enjoy: Slice the cake into squares and serve warm for the best experience of moist cake with a gooey glaze.
Notes
- You can substitute walnuts with pecans based on preference or availability.
- For extra moisture, make sure not to overbake the cake; test with a toothpick at 45 minutes.
- Allow the glaze to cool slightly to thicken more if desired before pouring it over the cake.
- This cake is best served warm but can be stored in an airtight container for up to 3 days at room temperature.
- To make the cake dairy-free, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream for the glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
