Apple Dapple Cake

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For the Cake:

  • 1 ½ cups vegetable oil
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 3 Granny Smith apples, peeled, cored, and diced
  • 1 cup pecans or walnuts, toasted and coarsely chopped

For the Caramel Sauce:

  • 1 cup light brown sugar
  • 6 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt


To make the cake:
Preheat oven to 350 degrees F. Grease base and sides of 9-inch springform pan with oil or butter
In a bowl of a stand mixer fitted with the paddle attachment, mix vegetable oil, granulated sugar, and brown sugar until well mixed
Add one egg at a time and once mixed, add vanilla mix on medium speed until blended
In a separate bowl, whisk flour, baking soda, cinnamon, salt, and nutmeg
With the mixer on, stir the dry ingredients into wet ingredients until well incorporated
Mix in chopped pecans then mix in diced apples, if needed use a stiff spatula to blend them well
Spread the batter evenly into the prepared pan and bake in the center of the oven at 350 degrees F for 45-50 minutes, or until a toothpick comes out clean

To make the caramel sauce:
In a medium saucepan over medium heat, whisk together brown sugar, butter, heavy cream vanilla, and salt. Bring to a low boil and continue to cook stirring gently for 3 minutes
Remove from heat and pour over the top of the warm cake
Transfer cake to a platter and serve

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