Apple Dapple Cake

The first thing you notice when you slice into this cake is how many little pockets of apple are tucked into the crumb. They soften as the cake bakes, but…

By Ava
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November 14, 2026
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Reading time: 9 min

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The first thing you notice when you slice into this cake is how many little pockets of apple are tucked into the crumb. They soften as the cake bakes, but the slices still hold together instead of crumbling around them. Apple Dapple Cake has a generous, tender texture that feels just right with its brown sugar glaze.

I like that the batter comes together with a whisk and a spoon, without waiting for butter to soften or getting out a mixer. The apples are peeled and finely chopped, so you get fruit in every bite without large pieces weighing down the cake. A slow pour of warm glaze makes the top glossy and gives each slice a caramel-like finish.

Serve it once the cake has cooled enough to slice cleanly, when the glaze has settled and the apple-studded center is still soft.

Why This Oil-Based Apple Cake Has a Tender, Close Crumb

This batter doesn’t rely on creamed butter to build air. Vegetable oil and sugar are whisked together, then the eggs go in one at a time; the result is a thick batter that bakes into a moist, close-textured cake rather than a light, fluffy layer cake. That texture suits the apples, which soften in the oven and keep each slice pleasantly tender.

The mixing order helps, too. The dry ingredients are whisked separately so the baking soda and cinnamon are distributed before they meet the wet mixture. Once the flour goes in, stir only until the dry streaks disappear. Extra mixing after that can make a flour-based cake tougher, and it won’t make the batter lighter. Fold the chopped apples in at the end so they stay spread throughout instead of getting mashed into the batter.

Expect a thick batter, not a pourable one. Scrape it into the pan and ease it into the grooves with a spatula; the apples and oil make it substantial, but it bakes into slices that stay moist without falling apart.

The Apples, Oil, and Brown Sugar That Shape Every Bite

• Apples — Choose firm apples that hold their shape when baked; a mix of tart and sweet varieties gives the cake a little contrast. Everyday baking apples work well, so there’s no need to seek out a specialty variety. Peel, core, and finely chop them for even distribution. A softer, mealy apple can turn mushy in the crumb.
• Vegetable oil — Its neutral taste lets the apples and cinnamon come through, while keeping the crumb moist. Canola oil is an easy one-for-one swap if that’s what you keep on hand. Skip strongly flavored oils, which can leave their own taste in the cake.
• All-purpose flour and baking soda — All-purpose flour gives this thick batter enough structure to support the apples, and baking soda provides the lift. Stick with all-purpose flour rather than self-rising flour; the latter changes the leavening and salt balance.
• Light brown sugar, butter, and whole milk — Together, these make the pourable glaze that sets into a soft, rich coating. Regular grocery-store brown sugar works well here. Use unsalted butter for the intended balance, and whole milk for a glaze with enough richness to cling to the cake.

From Thick Batter to a Glossy Glaze-Covered Bundt

Coat Every Curve of the Bundt Pan

Heat the oven to 325°F and coat a 10- to 12-cup Bundt pan thoroughly with baking spray with flour. Pay attention to the center tube and the grooves, where batter can cling after baking. A missed patch can leave part of the cake behind when you turn it out. Set the prepared pan aside while you mix.

Whisk the Batter Without Overworking It

Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. In a large bowl, whisk the oil and granulated sugar, then whisk in the eggs one at a time and add the vanilla. Stir in the flour mixture just until no dry streaks remain, then fold in the apples. The batter will be thick; don’t keep stirring once the flour is incorporated.

Bake Until the Center Tests Clean

Scrape the batter into the prepared pan and bake for 60 to 70 minutes. The top should look set, and a toothpick inserted near the center should come out clean. If it carries wet batter, give the cake more time and test again; a clean toothpick is a better cue than relying on color alone. Set the pan on a wire rack when it comes out of the oven.

Boil the Glaze and Let the Cake Release in Stages

While the cake bakes, combine the brown sugar, butter, and milk in a small saucepan. Bring the mixture to a boil over medium heat, stirring, and let it boil for 2 minutes. After the cake has rested in its pan on the rack for 10 minutes, slowly pour the hot glaze evenly over it. Let the cake stand in the pan for 20 minutes, loosen the edges and center with a thin spatula, and invert it onto a serving plate; cool at least 30 minutes before slicing.

Three Small Changes for a Different Apple Dapple Cake

Questions That Come Up While Baking Apple Dapple Cake

Apple Dapple Cake

Apple dapple cake is a moist Bundt cake packed with finely chopped apples and warm cinnamon. A hot brown sugar glaze is poured over the cake in the pan, soaking in as it cools.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cooling time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 665

Ingredients Equipment Method Notes

Ingredients

  

For the cake

• 1 tbsp baking spray with flour
• 3 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• 1.5 cup vegetable oil
• 2 cup granulated sugar
• 3 eggs large
• 2 tsp vanilla extract
• 3 cup apples peeled, cored, finely chopped; from about 3 medium apples

For the glaze

• 1 cup light brown sugar packed
• 0.5 cup unsalted butter
• 0.25 cup whole milk

Equipment

• 1 10- to 12-cup Bundt pan

Method

 

Make the cake

1. Heat the oven to 325°F.
2. Coat a 10- to 12-cup Bundt pan thoroughly with baking spray with flour.
3. Whisk the flour, baking soda, cinnamon, and salt in a medium bowl.
4. Whisk the oil and granulated sugar in a large bowl.
5. Whisk in the eggs one at a time, then whisk in the vanilla.
6. Stir the flour mixture into the oil mixture just until no dry streaks remain.
7. Fold in the apples.
8. Scrape the thick batter into the prepared pan.
9. Bake for 60 to 70 minutes, until a toothpick inserted near the center comes out clean.

Make the glaze

1. While the cake bakes, combine the brown sugar, butter, and milk in a small saucepan.
2. Bring the mixture to a boil over medium heat, stirring, and boil for 2 minutes.
3. Set the cake in its pan on a wire rack for 10 minutes.
4. Slowly pour the hot glaze evenly over the cake in the pan.
5. Let the cake stand in the pan for 20 minutes.
6. Loosen the edges and center with a thin spatula, then invert the cake onto a serving plate.
7. Cool at least 30 minutes before slicing.

Notes

For clean slices, cool the cake at least 30 minutes before cutting. Store covered in the refrigerator for up to 4 days; freeze slices tightly wrapped for up to 3 months. For a dairy-free glaze, use plant-based butter and unsweetened plant milk.