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Best Homemade Apple Dapple Cake with Caramel Glaze

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This homemade apple dapple cake with caramel glaze is incredibly moist, packed with tender apple pieces and warm spices, and topped with a simple stovetop caramel glaze. It’s a crowd-pleasing dessert that’s perfect for any occasion.

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1/2 teaspoon ground nutmeg (freshly grated if available)
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups vegetable oil (or canola oil)
  • 2 cups granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups peeled and chopped apples (about 3 medium apples, such as Granny Smith or Honeycrisp)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup unsalted butter (for caramel glaze)
  • 1 cup packed brown sugar (for caramel glaze)
  • 1/4 cup whole milk (or heavy cream, for caramel glaze)
  • 1 teaspoon vanilla extract (for caramel glaze)
  • Pinch of salt (for caramel glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan generously with non-stick cooking spray or butter and flour.
  2. Peel and chop the apples into small, even pieces about 1/4-inch cubes. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until no lumps remain.
  4. Create a well in the center of the dry ingredients. Add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
  5. Mix everything together until just combined, using a rubber spatula or wooden spoon. Do not overmix; a few streaks of flour should remain.
  6. Fold in the chopped apples and nuts (if using) with gentle, sweeping motions until evenly distributed.
  7. Pour the batter into the prepared bundt pan and spread it evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown.
  9. Let the cake cool in the pan for 15 minutes. Then invert onto a wire cooling rack and let cool completely before glazing.
  10. While the cake cools, make the caramel glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar and milk, whisking constantly. Bring to a gentle boil and let bubble for 2 minutes, whisking continuously. Remove from heat, stir in vanilla and salt, and let cool for 5 minutes (it will thicken as it cools).
  11. Pour the warm glaze over the completely cooled cake, using a spoon to drizzle over the top and let it run down the sides. Let each layer set before adding more for a thick glaze.
  12. Let the glaze set for at least 20 minutes before slicing and serving.

Notes

For best results, use room temperature eggs to ensure proper emulsification. Toss chopped apples in a tablespoon of flour before folding into batter to prevent sinking. Let cake cool completely before glazing to prevent glaze from soaking in. Caramel glaze is forgiving but requires constant whisking to avoid burning. Store in an airtight container at room temperature for up to 3 days. Freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: apple dapple cake, caramel glaze, bundt cake, apple cake, fall dessert, homemade cake, easy apple cake

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