Apple Dapple Cake¶

Apple Dapple Cake

Serves	Total Time
10	4.08 hours

Ingredients¶

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 (peeled, cored, and finely chopped into ¼-in. pieces)
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
some nonstick baking spray

Cookware¶

1 12-cup Bundt pan
1 medium bowl
1 large bowl
1 electric mixer
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 all-purpose flour, ground cinnamon, kosher salt, baking powder, baking soda, and ground nutmeg in a medium bowl until combined.

Step 2¶

Stir together granulated sugar, canola oil, vanilla extract, and 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 Gala apples and 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 light brown sugar, unsalted butter, heavy whipping cream, and 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.

Variations¶

Vintage Version: Add a handful of black and golden raisins to the batter along with the apples.
Nut-Free: Omit the pecans entirely; the cake remains flavorful and moist.

Tips¶

Glaze Timing: If you prefer, you can apply the glaze 10 minutes after removing the cake from the pan, though the in-pan soak is traditional for maximum moisture.
Glaze Texture: Ensure the sugar is fully dissolved while boiling the glaze to prevent a grainy texture.
Baking Spray: Use a spray specifically labeled as "baking spray" (containing flour) for the cleanest release.
Overmixing: Only mix the batter until the flour is just combined to maintain a tender crumb.
Poking Holes: This is essential for allowing the caramel glaze to penetrate deep into the cake.