Apple Dapple Cake

This Apple Dapple Cake is moist, spiced, and packed with fresh Granny Smith apples and crunchy nuts. Topped with a rich caramel glaze, it’s the ultimate fall dessert. Perfect for family gatherings or holiday feasts!

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Ingredients

For the Cake:

• Shortening and flour to prepare the pan (see note)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 4 large Granny Smith apples (about 1 3/4 pounds), peeled, cored, and chopped
• 1 cup walnuts or pecans, coarsely chopped

For the Glaze:

• 3 tablespoons butter
• 3 tablespoons brown sugar
• 3 tablespoons granulated sugar
• 3 tablespoons heavy cream
• 1/4 teaspoon vanilla extract

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Instructions

1. Prepare the Pan:

1. Grease and flour a 9×13-inch baking pan thoroughly.

2. Preheat the Oven:

• Preheat to 325°F. Place the rack in the upper third of the oven.

3. Mix the Dry Ingredients:

1. In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Sift a second time for an even blend.

4. Mix the Wet Ingredients:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the vegetable oil, granulated sugar, and brown sugar. Mix well.
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine the Batter:

1. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until fully incorporated. Scrape down the sides of the bowl and mix again.
2. Fold in the chopped apples and nuts until evenly distributed.

6. Bake the Cake:

1. Pour the batter into the prepared pan, spreading it evenly.
2. Bake in the top third of the oven for 45–50 minutes or until a toothpick inserted into the center comes out clean.

7. Prepare the Glaze:

1. While the cake bakes, combine all the glaze ingredients in a small saucepan.
2. Bring the mixture to a boil over medium heat, stirring continuously with a wooden spoon.
3. Boil for 1 minute, then remove from heat.

8. Add the Glaze:

1. Once the cake comes out of the oven, pour the warm glaze evenly over the top.
2. Let the cake cool slightly before cutting into 12 pieces (3 rows × 4 rows).

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Notes

• Pan Prep Tip: To ensure the cake doesn’t stick, grease the pan with shortening and dust it lightly with flour, tapping out any excess.
• Apple Choice: Granny Smith apples are recommended for their tart flavor, but you can substitute Honeycrisp or Fuji for a sweeter option.
• Storage: Cover and store leftovers at room temperature for up to 3 days or in the refrigerator for up to a week.

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Nutrition (Per Serving)

• Calories: 420
• Carbohydrates: 55g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 210mg
• Fiber: 3g
• Sugar: 38g