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Homemade Apple Dapple Cake with Easy Buttermilk Glaze

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A dense, moist apple cake studded with tender apple chunks and pecans, topped with a tangy-sweet buttermilk glaze that soaks into every crevice. This recipe recreates a beloved bakery favorite, using buttermilk for incredible tenderness and flavor.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups peeled and chopped apples (about 3 medium apples, such as Honeycrisp or Granny Smith)
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut (optional)
  • 1/2 cup unsalted butter
  • 1/2 cup buttermilk
  • 1 cup granulated sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1/2 teaspoon baking soda (for glaze)

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 10-inch tube pan or Bundt pan well with butter and dust with flour.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, combine oil and sugar; beat with a wooden spoon until well combined.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add flour mixture to wet ingredients, stirring just until combined. Do not overmix.
  6. Fold in chopped apples, pecans, and coconut (if using) gently until evenly distributed. Batter will be very thick.
  7. Spoon batter into prepared pan and spread evenly.
  8. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 70 minutes.
  9. While cake bakes, make glaze: In a saucepan, combine butter, buttermilk, and sugar. Bring to a boil over medium heat, stirring constantly. Boil for exactly 1 minute, then remove from heat. Stir in vanilla and baking soda (mixture will foam).
  10. When cake comes out of oven, let cool in pan for 5 minutes. Poke 20-30 holes all over the top of the cake with a skewer or long toothpick.
  11. Pour about half the warm glaze over the cake while still in the pan. Let soak for 10 minutes.
  12. Carefully invert cake onto serving plate. Pour remaining glaze over the top, letting it drip down the sides.
  13. Let cake cool completely before slicing. For best flavor, cover and let sit overnight.

Notes

For best results, use room temperature eggs. Toast pecans before adding for enhanced flavor. Do not skip poking holes in the cake—this allows the glaze to soak in. Let cake cool completely before storing to avoid sogginess. Cake can be made a day ahead; flavor improves overnight. For a nut-free version, omit pecans and coconut. For gluten-free, use a 1-to-1 gluten-free baking blend with xanthan gum. For dairy-free, use plant-based buttermilk substitute and vegan butter.

Nutrition

Keywords: apple dapple cake, buttermilk glaze, apple cake, fall dessert, pecan cake, easy cake recipe

Find it online: https://junomeals.com/homemade-apple-dapple-cake-with-easy-buttermilk-glaze/