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The Ultimate Moist Apple Dapple Cake with Buttery Brown Sugar Glaze

Close-up of a moist slice of apple dapple cake topped with crumble and rich caramel sauce.
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This old-fashioned Apple Dapple Cake stays incredibly moist, packed with fresh apples and warm spices, and features a rich, buttery brown sugar glaze. It is a foolproof recipe perfect for fall gatherings and comfort food baking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups peeled, cored, and diced fresh apples (about 2 medium apples)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream or milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the granulated sugar, brown sugar, and softened butter together until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix the batter.
  6. Gently fold in the diced apples and the chopped nuts, if using.
  7. Spread the batter evenly into your prepared baking pan.
  8. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  9. While the cake bakes, prepare the glaze. In a small saucepan, combine the butter, brown sugar, and heavy cream. Bring the mixture to a gentle boil over medium heat, stirring constantly. Boil for exactly 1 minute, then remove from the heat and stir in the vanilla extract.
  10. Immediately after removing the cake from the oven, poke holes all over the top surface using a fork or skewer, spacing them evenly.
  11. Pour the hot brown sugar glaze evenly over the entire surface of the warm cake, allowing it to soak into the holes.
  12. Let the cake cool completely in the pan before slicing and serving. This allows the glaze to set properly.

Notes

  • For the moistest cake, use firm, slightly tart apples like Granny Smith or Honeycrisp.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cake is excellent served slightly warm or at room temperature.

Nutrition

Find it online: https://purecookingjoy.com/apple-dapple-cake-moist-recipe-glaze/

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