Apple Dapple Cake (Print-Friendly Version)
Soft cake with big apple bits and smooth caramel poured over. Just right for crisp evenings with friends.
# Ingredients List:
→ Cake
01 -
4 cups apples, peeled and chopped into chunks about half an inch
02 -
3 large eggs
03 -
2 teaspoons vanilla extract
04 -
1/2 cup packed brown sugar
05 -
1 1/2 cups white sugar
06 -
1 1/2 cups vegetable oil
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon ground nutmeg
09 -
2 teaspoons cinnamon, ground
10 -
1 teaspoon baking soda
11 -
3 cups all-purpose flour
→ Glaze
12 -
1/2 teaspoon vanilla extract
13 -
1/3 cup heavy cream
14 -
1/3 cup white sugar
15 -
1/3 cup packed brown sugar
16 -
1/3 cup butter
# Detailed Cooking Steps:
01 -
Fire up your oven to 325°F. Spray a 9x13 baking dish with some non-stick stuff, then set it aside.
02 -
Grab a medium bowl and toss in the flour, baking soda, cinnamon, nutmeg, and salt. Give them a sift or good stir, then leave them for now.
03 -
Mix up the oil, white sugar, and brown sugar in a big bowl. Use an electric mixer on medium until it looks smooth. Toss in the vanilla, then add eggs one at a time while mixing.
04 -
Slowly dump that dry bowl into the wet stuff, mixing it all well as you go. You'll see the batter's pretty thick.
05 -
Take a wooden spoon and gently mix in the apple chunks so they're spread through the batter.
06 -
Spoon the batter into your pan and even it out. Let it bake 50 to 60 minutes at 325°F. Stick a toothpick in the middle—if it comes out clean, you're good.
07 -
While your cake's in the oven, grab a medium saucepan and mix butter, brown sugar, white sugar, cream, and vanilla. Cook it on medium. Stir a lot until it starts to bubble. Remove and let it cool for about five minutes.
08 -
Pour that warm glaze over the hot cake. Cut it up and dig in right away.
# Helpful Hints:
01 -
Granny Smith apples work great since they're firm and a little tart. Any solid, tart apple for baking will do the trick.
02 -
Want a crunchy bite? Toss in a cup of chopped pecans or walnuts along with your apples.
03 -
This keeps fine on the counter with a cover or in the fridge for five days. Or freeze it for up to three months.