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Apple Dapple Cake

Apple Dapple Cake

🍽 Serves ⏲ Total Time
10 4.08 hours

🧂 Ingredients

  • 🫒 some nonstick baking spray
  • 🍞 3 cups (360 g) all-purpose flour
  • 🌰 2 tsp (4 g) ground cinnamon
  • 🧂 1.5 tsp (8 g) kosher salt
  • 🌰 1 tsp (4 g) baking powder
  • 🌰 0.5 tsp (3 g) baking soda
  • 🌰 0.5 tsp ground nutmeg
  • 🍬 2 cups (396 g) granulated sugar
  • 💧 1.5 cups (297 g) canola oil
  • 🎴 1 Tbsp (14 g) vanilla extract
  • 🥚 3 large (150 g) eggs
  • 🍎 3 large (765 g) Gala apples
  • 🌰 1 cup (99 g) toasted chopped pecans
  • 🍬 1 cup (213 g) light brown sugar
  • 🧈 0.75 cup (170 g) unsalted butter
  • 🥛 0.25 cup (57 g) heavy whipping cream
  • 🧂 0.5 tsp kosher salt

🍳 Cookware

  • 1 12-cup Bundt pan
  • 1 medium bowl
  • 1 large bowl
  • 1 electric mixer
  • 1 Bundt pan
  • 1 small spatula
  • 1 wire rack
  • 1 medium saucepan
  • 1 wooden skewer
  • 1 aluminum foil

📝 Instructions

Step 1

Preheat oven to 350°F. Grease a 12-cup Bundt pan with nonstick baking spray. Whisk together 3 cups (360 g) all-purpose flour, 2 tsp (4 g) ground cinnamon, 1.5 tsp (8 g) kosher salt, 1 tsp (4 g) baking powder, 0.5 tsp (3 g) baking soda, and 0.5 tsp ground nutmeg in a medium bowl until combined.

Step 2

Stir together 2 cups (396 g) granulated sugar, 1.5 cups (297 g) canola oil, 1 Tbsp (14 g) vanilla extract, and 3 large (150 g) eggs in a large bowl; beat with an electric mixer on medium speed until lightened in color, 2 to 3 minutes.

Step 3

Gradually add flour mixture to egg mixture, beating on low speed until just combined and no flour streaks remain, 2 to 3 minutes.

Step 4

Fold 3 large (765 g) Gala apples (peeled, cored, and finely chopped into ¼-in. pieces) and 1 cup (99 g) toasted chopped pecans into batter until evenly distributed.

Step 5

Pour batter into prepared Bundt pan, and spread evenly using a small spatula.

Step 6

Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 1 hour, 10 minutes to 75 minutes. Remove from oven; let cake cool in Bundt pan on a wire rack for 10 minutes.

Step 7

Stir together 1 cup (213 g) light brown sugar, 0.75 cup (170 g) unsalted butter, 0.25 cup (57 g) heavy whipping cream, and 0.5 tsp kosher salt in a medium saucepan. Bring to a boil over medium, whisking constantly. Boil 2 additional minutes, and remove from heat.

Step 8

Using a wooden skewer, poke holes all over top of warm cake in Bundt pan. Pour about 0.75 cups Caramel Glaze over cake. Let cake stand 15 minutes. Cover remaining Caramel Glaze in saucepan with a lid or aluminum foil, and set aside.

Step 9

Invert cake onto wire rack; remove Bundt pan, and let cake cool completely, about 2 hours.

Step 10

Uncover remaining Caramel Glaze in saucepan, and cook over low, stirring constantly, until just warmed through and smooth, about 1 minute. Drizzle remaining Caramel Glaze over cake.

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