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Apple Dapple Cake

Apple dapple cake is a tender Bundt cake packed with chopped apples and pecans, then soaked with a warm brown sugar glaze. The cake bakes at 325°F and rests in the pan so the buttery glaze can sink in before serving.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
standing time 15 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 tbsp vegetable shortening softened, for the pan
  • 3 cup all-purpose flour divided; remaining flour
  • 1 tbsp all-purpose flour divided; for the pan
  • 1 tsp baking soda
  • 1 tsp salt
  • 1.5 cup vegetable oil
  • 2 cup granulated sugar
  • 3 eggs large
  • 2 tsp vanilla extract
  • 3 cup apples peeled, cored, chopped firm apples (about 3 medium)
  • 1 cup pecans chopped
For the glaze
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.25 cup whole milk

Equipment

  • 1 12-cup Bundt pan

Method
 

Make the cake
  1. Heat the oven to 325°F.
  2. Generously grease a 12-cup Bundt pan with the shortening, dust with 1 tablespoon flour, and tap out the excess.
  3. In a medium bowl, whisk the remaining 3 cups flour with the baking soda and salt.
  4. In a large bowl, whisk the oil and granulated sugar.
  5. Whisk in the eggs one at a time and the vanilla.
  6. Stir the flour mixture into the oil mixture just until no dry streaks remain.
  7. Fold in the apples and pecans.
  8. Scrape the batter into the prepared pan.
  9. Bake for 60 to 70 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
Make the glaze
  1. While the cake bakes, combine the butter, brown sugar, and milk in a small saucepan over medium heat, stirring until the butter melts and the sugar dissolves.
  2. Bring to a simmer and cook for 2 minutes.
  3. As soon as the cake comes out of the oven, pierce it all over with a skewer.
  4. Slowly pour the hot glaze over the cake.
  5. Let the cake stand in the pan for 15 minutes.
  6. Invert the cake onto a serving plate.

Notes

For clean release, grease every groove of the Bundt pan and tap out excess flour. Store covered in the refrigerator for up to 4 days; the cake freezes well. Unsweetened oat milk can replace the whole milk in the glaze.