Easy Apple Dapple Cake with Caramel Glaze is an amazingly simple, moist, old-fashioned cake filled with fresh apples and covered with an easy sweet caramel glaze!
3cupsraw applespeeled and finely chopped (about 3 large apples)
1cuproasted chopped pecans
Caramel Glaze Ingredients
1cuppacked light brown sugar
¼cupheavy creamor half and half
¾cup buttersalted or unsalted
Instructions
Cake
Preheat the oven to 350 °F.
Generously spray the bottom and sides of a 12-cup bundt pan or angel food tube cake pan with a baking spray containing flour. Or, grease the pan with a tablespoon of butter or shortening. Then, add a tablespoon of flour to the pan and swirl the flour around. Shake or tap the pan to remove any excess.
Add the oil, sugar, eggs, and vanilla to a large mixing bowl. Then use an electric mixer to combine the ingredients. Set aside.
In a smaller bowl add the flour, salt, and baking soda. Mix well with a whisk or fork.
Add the dry ingredients to the wet ingredients and combine using your electric mixer. The batter will be stiff.
Add the apples and pecans to the batter and fold in with a rubber spatula or wooden spoon.
Spoon the batter into the prepared cake pan, level it with an offset spatula, and bake in the oven for one hour.
Caramel Glaze
About ten minutes before the cake is done, make the Caramel Glaze by combining the brown sugar, cream, and butter in a small saucepan over medium heat.
When the cake is done, remove from the oven and pour the caramel glaze over the hot cake while it is still in the cake pan.
Place the cake pan on a cooling rack and allow it to cool completely before removing the cake. To remove it from the pan, take a plate that is a bit larger than the rim of the cake pan, place it on top of the pan, and holding both the plate and the pan, flip it over. The pan should lift right off!
Notes
This recipe calls for baking the cake in a 12-cup bundt pan or angel food cake pan. You can substitute a 10-cup pan, but be aware that the batter will rise to the top when baking and it will be hard to add the caramel glaze without it running over the sides of the pan. If you use the smaller size, you might want to add half of the glaze, then when the cake is removed from the pan, pour on the other half.If your pecans are not toasted, place them on a rimmed baking sheet in a preheated 350 °F oven and roast for three to four minutes for pieces or eight to ten minutes for pecan halves.When measuring flour, use the spoon and level measuring method. That is, spoon the flour into a measuring cup, then use a straight side of a knife and level it off before adding it to your recipe.Non-stick baking spray is made specifically for baking and contains flour. Regular non-stick sprays like Pam are not suitable for use in this recipe.