Why This Cake Is Legend

Mama has baked this Apple Dapple Cake every fall for decades. One bite and you’ll understand why neighbors literally line up at the church potluck when they see it coming. It’s:

• One-bowl easy – no mixer needed.
• Impossibly moist – thanks to the hot brown-sugar glaze that soaks in while the cake is still warm.
• Texture heaven – tender crumb, crunchy pecans, melt-in-your-mouth apples.

Ingredient Spotlight

• Granny Smith apples – tart balance to the sweet glaze.
• Chopped pecans – toast for 5 min for extra crunch.
• Brown sugar – creates the signature caramel glaze.
• Vegetable oil – keeps the cake moist for days.

Step-by-Step Method

1. Preheat oven to 350 °F / 175 °C. Grease and flour a 10-cup Bundt or tube pan.
2. Wet base: In a large bowl whisk oil, sugar, eggs, and vanilla until creamy.
3. Dry team: Sift flour, salt, and baking soda; fold into wet mixture.
4. Fold-ins: Stir in diced apples and pecans until evenly distributed.
5. Bake for 60 minutes, or until a skewer comes out clean.

Secret Brown-Sugar Soak

While the cake is still piping hot in the pan, pour this glaze over it and walk away. Let it soak completely before unmolding.

• 1 cup packed light brown sugar
• ¼ cup milk
• ¾ cup (1½ sticks) unsalted butter

1. Combine all glaze ingredients in a small pot; bring to a gentle boil, stirring constantly.
2. Once bubbling, cook 3 minutes more. Remove from heat.
3. Slowly pour over hot cake in pan. Cool completely before removing.

Swaps & Variations

• Apples: Honeycrisp, Braeburn, or a mix work beautifully.
• Nuts: Swap pecans for walnuts or omit for nut-free.
• Spice: Add 1 tsp cinnamon + ½ tsp nutmeg for extra warmth.
• Coconut twist: Fold in 1 cup flaked coconut with the apples.

Storage & Make-Ahead

• Room temp: Airtight, up to 5 days (gets better each day).
• Fridge: 1 week—bring to room temp before serving.
• Freezer: Double-wrap slices; freeze up to 3 months. Thaw overnight.
• Make-ahead: Bake & glaze the cake up to 2 days early; flavors deepen.

📖 Recipe Card