Apple  Dapple Cake

"This old fashioned Apple Dapple Cake is a must-try fall dessert! It’s an easy bundt cake studded with apples and pecans, baked until golden, then drizzled with a delicious brown sugar sauce to make it extra moist."

- Boston Girl Bakes

key ingredient

fresh apples


For the cake – granulated sugar – vegetable oil – large eggs room temperature – unsalted butter melted – firmly packed light brown sugar – vanilla extract – all-purpose flour – salt – ground cinnamon – baking soda – ground nutmeg – ground allspice

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For the apple mixture – apples peeled and chopped in ⅓-½ inch pieces – toasted pecans chopped – all purpose flour For the caramel sauce – unsalted butter softened – heavy whipping cream – packed light brown sugar – salt – vanilla – Garnish: chopped toasted pecans

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Apple Dapple Cake Recipe


1 (15-Cup Bundt Cake)



total time

1 Hour 10 Minutes

prep time

20 Minutes

1. Preheat oven to 350°F (180°C).

Make the cake

2. In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, oil, eggs, melted butter, brown sugar, and vanilla; beat at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.

Make the cake

3. In a medium bowl, whisk together flour, salt, cinnamon, baking soda, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until combined and stopping to scrape sides of bowl. (Batter will be quite thick.)

Make the cake

1. In a medium bowl, stir together apples, pecans, and flour. Fold apple mixture into batter.

Make the apple mixture

2. Spray a 15-cup bundt pan with baking spray with flour. Spoon batter into prepared pan; tap pan on counter several times to evenly spread batter and release any air bubbles.

Make the apple mixture

3. Bake until a wooden pick inserted near center comes out clean, 50 minutes to 1 hour, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary.

Make the apple mixture

1. Meanwhile, in a medium saucepan, combine the butter, cream, brown sugar, and salt. Bring to a boil over medium-high heat, stirring frequently; cook, stirring constantly, for 2 minutes. Remove from heat; stir in vanilla.

Make the caramel sauce

2. Remove cake from oven, and poke all over with a wooden pick; pour ¾ cup (about 195 grams) butter mixture over top, spreading evenly with a small offset spatula. Let cake cool completely in pan on a wire rack. Transfer remaining butter mixture to a small microwave-safe bowl, cover, and refrigerate.

Make the caramel sauce

3. When ready to serve, using a small offset spatula, gently loosen cake from center and edges of pan. Remove cake from pan, and place, flat side up, on a serving plate.

Make the caramel sauce

4. Heat remaining butter mixture in microwave on high in 10-second intervals, stirring between each, until melted and smooth. Using a large spoon, pour butter mixture over top of cooled cake, smoothing and spreading as needed. Garnish with pecans, if desired.

Make the caramel sauce

Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Easy Apple Dapple Cake!



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