Name: Apple Dapple Cake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: Cake Batter:; 3¼ cups all-purpose flour; 1½ teaspoons apple pie spice blend; 1¼ teaspoons baking soda; 1 teaspoon kosher salt; 1⅔ cups vegetable oil; 1½ cups granulated sugar; ¾ cup packed light brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 3 cups peeled and chopped Granny Smith apples; 1 cup chopped pecans; Caramel Topping:; 1 (13.4-ounce) can dulce de leche caramel; 2 tablespoons heavy cream

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This Apple Dapple Cake is a warm, spiced dessert loaded with tart Granny Smith apples, crunchy pecans, and finished with a rich caramel drizzle. It’s the kind of cake I like to serve during cozy fall afternoons or after a hearty meal—sweet, moist, and deeply comforting.

Apple Dapple Cake Recipe

Why You’ll Love This Recipe

I love how easy this cake is to mix together, even without a mixer. It’s packed with texture from chopped apples and pecans, and the flavor is pure autumn. The caramel topping sinks into the cake, making each bite incredibly moist and delicious. It’s also a great make-ahead dessert, as it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake Batter
3¼ cups all-purpose flour
1½ teaspoons apple pie spice blend
1¼ teaspoons baking soda
1 teaspoon kosher salt
1⅔ cups vegetable oil
1½ cups granulated sugar
¾ cup packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
3 cups peeled and chopped Granny Smith apples
1 cup chopped pecans

Caramel Topping
1 (13.4-ounce) can dulce de leche caramel
2 tablespoons heavy cream

Directions

I preheat the oven to 350°F and grease a bundt pan well.
In a large bowl, I whisk together flour, apple pie spice, baking soda, and salt.
In another bowl, I combine oil, sugars, eggs, and vanilla until smooth.
I gradually stir the dry ingredients into the wet mixture until just combined.
Then, I fold in the chopped apples and pecans.
I pour the batter into the prepared pan and smooth the top.
I bake it for 60 to 70 minutes, or until a toothpick inserted comes out clean.
While the cake cools, I heat the dulce de leche and cream together until smooth and pourable.
Once the cake is slightly cooled, I drizzle the caramel over the top before serving.

Servings and timing

This recipe makes 12 to 14 servings.
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Cooling Time: 20 minutes
Total Time: Around 1 hour and 50 minutes

Variations

I sometimes swap pecans with walnuts for a slightly different crunch.
For a deeper flavor, I add a splash of bourbon to the caramel topping.
If I want a lighter version, I use half the amount of oil and substitute applesauce for the other half.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To reheat, I microwave slices for 15–20 seconds until warm. The caramel melts beautifully again when heated.

FAQs

What kind of apples work best for Apple Dapple Cake?

I use Granny Smith apples for their tartness, which balances the sweetness of the cake and caramel perfectly.

Can I make this cake ahead of time?

Yes, I often bake it the day before serving. It tastes even better after resting overnight as the flavors develop more.

Do I need a bundt pan?

A bundt pan gives it that classic shape and helps the cake bake evenly, but I’ve also made it in a 9×13-inch pan. Just adjust the baking time.

Can I freeze Apple Dapple Cake?

Absolutely. I wrap individual slices tightly and freeze them for up to 3 months. I thaw and reheat as needed.

What’s the difference between dulce de leche and caramel sauce?

Dulce de leche is creamier and made from sweetened condensed milk. I like using it here because it’s rich and sticks well to the cake.

Conclusion

This Apple Dapple Cake is everything I want in a fall dessert—warm spices, fresh apples, a soft crumb, and that sticky caramel topping. Whether for a potluck or a family dinner, it always impresses and brings cozy vibes to the table.