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Grandma’s Apple Dapple Cake: Easy, Best Homemade Recipe

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This incredibly moist apple dapple cake features tender crumb, pockets of sweet apple, and a crackly top. Made with simple pantry ingredients, it’s a foolproof, crowd-pleasing dessert perfect for fall gatherings or any occasion.

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 1 ½ cups vegetable oil (canola or avocado oil)
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups peeled and grated apples (about 3–4 medium apples; Granny Smith or Honeycrisp recommended)
  • 1 cup chopped pecans or walnuts (optional)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ cup unsalted butter (for glaze)
  • 1 cup packed light brown sugar (for glaze)
  • ¼ cup milk (whole milk preferred, for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter or non-stick spray, then dust with flour and tap out excess.
  2. Peel and grate the apples to get 3 cups. Set aside in a bowl; do not drain the juice.
  3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice until evenly distributed.
  4. In another large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract until glossy and slightly thickened.
  5. Pour the dry ingredients into the wet mixture. Stir with a rubber spatula until just combined; a few streaks of flour are okay. Do not overmix.
  6. Gently fold in the grated apples and chopped pecans (if using) using a folding motion until evenly distributed. The batter will be thick and chunky.
  7. Spoon the batter into the prepared Bundt pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  8. Bake on the middle rack for 60-70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 55 minutes.
  9. Cool the cake in the pan on a cooling rack for exactly 15 minutes.
  10. Invert the cake onto a cooling rack and let it cool completely before glazing.
  11. To make the glaze: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and milk. Bring to a gentle boil, stirring constantly, for about 2 minutes until slightly thickened. Remove from heat and stir in the vanilla. Let cool for 5 minutes, then drizzle over the cooled cake.

Notes

Use room temperature eggs for better emulsification. Do not overmix the batter to avoid a dense cake. Let the cake cool completely before glazing to prevent sogginess. The cake tastes even better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and oat or almond milk in the glaze. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: apple dapple cake, grandma's apple cake, easy apple cake, moist apple cake, fall dessert, homemade apple cake, bundt cake, apple recipe

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