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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 thick caramel sauce dripping down the sides.
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Bake this classic, old-fashioned apple dapple cake that stays incredibly moist. It is packed with fresh apples and warm spices, then finished with a rich, buttery brown sugar glaze. This is a foolproof recipe for your next cozy autumn gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) 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 (optional)
  • For the Brown Sugar Glaze:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or 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, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix only until just combined; do not overmix.
  5. Gently fold in the diced fresh apples and the optional chopped pecans.
  6. Spoon the batter evenly into your prepared pan.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. While the cake bakes, prepare the glaze. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, milk, and salt. Bring the mixture to a boil, stirring constantly. Boil for exactly one minute, then remove from the heat and stir in the vanilla extract.
  9. As soon as you remove the cake from the oven, immediately pour the hot brown sugar glaze evenly over the top of the hot cake while it is still in the pan.
  10. Let the cake cool in the pan on a wire rack for at least 30 minutes before inverting it onto a serving plate. Allow the cake to cool completely before slicing and serving.

Notes

  • For the moistest cake, use firm, 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 five minutes before using.
  • This cake is excellent served warm with a scoop of vanilla ice cream.

Nutrition

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