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The Ultimate Moist Apple Dapple Cake with Buttery Brown Sugar Glaze

Close-up of a moist slice of apple dapple cake generously topped with caramel sauce and visible apple chunks.
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Bake this old-fashioned, incredibly moist Apple Dapple Cake packed with fresh apples and warm spices. It features a rich, buttery brown sugar glaze that makes it a perfect comfort food dessert for fall gatherings or Thanksgiving.

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 light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3 cups peeled, cored, and diced Granny Smith apples (about 3 medium apples)
  • 1/2 cup chopped pecans (optional)
  • For the Brown Sugar Glaze:
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube 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 granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy. This step builds texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the diced apples and chopped pecans, if using.
  7. Pour the batter into your prepared pan and spread it evenly.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. While the cake bakes, prepare the glaze. In a small saucepan, combine the brown sugar, butter, and heavy cream.
  10. Heat over medium heat, stirring constantly until the butter melts and the mixture comes to a gentle boil. Let it boil for exactly one minute, stirring constantly. Remove from heat and stir in the vanilla extract and salt.
  11. Let the cake cool in the pan on a wire rack for 15 minutes.
  12. Poke holes all over the top of the warm cake using a skewer or fork.
  13. Slowly pour the warm brown sugar glaze evenly over the top of the cake, allowing it to soak into the holes.
  14. Let the cake cool completely in the pan before inverting it onto a serving plate. Slice and serve this cozy autumn baking treat.

Notes

  • For the moistest cake, use firm, slightly tart apples like Granny Smith or Honeycrisp.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for five minutes before using.
  • This cake is excellent baked in a Bundt pan; adjust baking time slightly, checking for doneness around the 50-minute mark.

Nutrition

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