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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
Cook Time 1 hour 10 minutes
Cooling time 1 hour
Total Time 2 hours 30 minutes
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.