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Easy Moist Apple Dapple Cake with Brown Sugar Glaze

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This incredibly moist Apple Dapple Cake is packed with tender apple pieces and warm spices, then topped with a rich brown sugar glaze that seeps into every crevice. It’s the perfect fall dessert that will have everyone asking for the recipe.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 cups finely diced apples (about 3 medium apples, Granny Smith or Honeycrisp)
  • 1 cup chopped pecans or walnuts, toasted
  • 1/2 cup warm water
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 10-inch tube pan or Bundt pan thoroughly with butter or non-stick baking spray.
  2. Peel, core, and finely dice the apples into small cubes (about 1/4-inch pieces). Set aside.
  3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until no lumps remain.
  4. In a separate medium bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth and slightly thickened (about 1 minute).
  5. Pour the wet mixture into the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix.
  6. Pour in the 1/2 cup warm water and stir gently until the batter is smooth and thin (like thick pancake batter).
  7. Gently fold in the diced apples and chopped pecans (if using) until evenly distributed.
  8. Pour the batter into the prepared pan and spread evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. Then carefully invert onto the rack and let cool completely (at least 1 hour).
  10. While the cake cools, make the glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar and milk, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat and stir in the vanilla and salt. Let cool for 5 minutes.
  11. Once the cake is completely cool, place it on a serving plate. Slowly pour the brown sugar glaze over the top, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.

Notes

For best results, use Granny Smith or Honeycrisp apples. Avoid Red Delicious as they turn mushy. The warm water is the secret to the ultra-moist texture. Do not overmix the batter. Let the cake cool completely before glazing. The cake can be stored in an airtight container at room temperature for up to 3 days, or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: apple cake, apple dapple cake, brown sugar glaze, fall dessert, moist cake, apple recipe, easy cake

Find it online: https://cravemila.com/easy-moist-apple-dapple-cake-with-brown-sugar-glaze/