Apple Dapple Cake Recipe: Easy Homemade Dessert with Butter Glaze

The scent of freshly baked Apple Dapple Cake drifting through my kitchen instantly makes me feel cozy, like autumn is wrapping me in a warm hug. You know the feeling—when you slice into a cake and there’s this perfect balance of juicy apples and sweet, sticky butter glaze? That’s what this recipe delivers, every single time. I still remember the first time I tried this Apple Dapple Cake recipe—my grandma pulled it out of the oven, and the whole house smelled like cinnamon, apples, and caramelized sugar. The way the glaze soaks into the cake is pure magic!

Honestly, I’ve baked this cake more times than I can count. It’s my go-to dessert for potlucks, family gatherings, and those random Tuesday nights when I just need something comforting. The Apple Dapple Cake is like a classic apple cake but with a buttery glaze that takes it to another level. It’s fuss-free, packed with flavor, and it never fails to impress—even picky eaters go back for seconds.

What I really love about this recipe is how adaptable it is. You can use whatever apples you have on hand, and the cake stays moist for days (if it lasts that long!). If you’re busy, you’ll appreciate that the ingredients are pantry staples—no need to run to a specialty store. Whether you’re a baking newbie or a seasoned home cook, this Apple Dapple Cake recipe with sweet butter glaze is a total winner. Trust me, after baking this over a dozen times, I’ve got all the tips and tweaks to help you make your best homemade dessert yet!

Why You’ll Love This Recipe

Let’s face it—sometimes you just want a dessert that’s easy, irresistible, and guaranteed to please everyone. After baking this Apple Dapple Cake recipe countless times for friends, family, and even picky kids, I can confidently say it checks all those boxes (and then some!). Here’s why you should give it a try:

• Quick & Easy: Comes together in about 15 minutes of prep—no fancy techniques, just straightforward mixing.
• Simple Ingredients: Apples, butter, cinnamon, and pantry staples—stuff you probably already have in your kitchen.
• Perfect for Any Occasion: Whether it’s a weekend brunch, cozy fall dinner, or holiday gathering, this cake fits right in.
• Crowd-Pleaser: The sweet butter glaze makes every slice extra special—even my neighbor’s kids ask for seconds.
• Unbelievably Delicious: The texture is moist and tender, with juicy apple chunks in every bite and a glossy glaze that soaks right in.

What sets my Apple Dapple Cake recipe apart from the rest? I blend the apples right into the batter and pour the glaze over the cake while it’s still warm. This lets the butter glaze seep into every nook, creating a rich, caramel-like finish. I use a mix of tart and sweet apples for a balanced flavor—sometimes I even toss in a pinch of nutmeg for an extra layer of warmth.

Honestly, this isn’t just a good cake—it’s the kind of dessert that makes you pause and savor. It’s comfort food, but a little healthier than most, and you don’t need to fuss with layers or decorations. If you want a dessert that feels homemade, tastes like autumn, and makes people smile, this is it. And if you’re like me, you’ll be sneaking bites straight from the pan before anyone else gets a chance!

Ingredients Needed

This Apple Dapple Cake recipe relies on simple, wholesome ingredients to deliver bold flavor and that signature moist texture. Most of these are pantry staples, and I’ll include some tips for choosing the best options and making substitutions as needed.

• For the Cake Batter:
  • 3 large apples, peeled and chopped (about 450g; I love using a mix of Granny Smith and Honeycrisp for sweet-tart balance)
  • 2 cups (250g) all-purpose flour (for gluten-free, swap in a 1:1 baking flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (freshly ground makes a big difference!)
  • 1/4 teaspoon ground nutmeg (optional, adds warmth)
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (can use melted coconut oil for a subtle twist)
  • 2 teaspoons pure vanilla extract
• For the Sweet Butter Glaze:
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) whole milk (dairy-free milk works too)
  • Pinch of salt
  • 1/2 teaspoon vanilla extract

Ingredient Tips:

• Apples: The type of apple really matters here! Granny Smith gives a nice tartness, while Honeycrisp or Fuji will add natural sweetness. Don’t worry if your apples aren’t perfect—slightly bruised apples work fine, just cut out any tough spots.
• Flour: For gluten-free diets, Bob’s Red Mill 1:1 Gluten-Free Baking Flour is one I’ve used successfully.
• Oil: Canola or vegetable oil keeps the cake tender, but you can use melted butter for a richer flavor.
• Eggs: Room temperature eggs blend better into the batter (just set them out 15 minutes before starting).
• Brown Sugar: Dark brown sugar will give a deeper caramel flavor to the glaze, but light brown sugar works great too.

If you’re out of a particular spice, don’t stress. Cinnamon is the star, but nutmeg, ginger, or even a dash of cardamom can add a unique twist. And for a lower-sugar option, you can reduce the sugar by 1/4 cup—the apples will still keep the cake moist and flavorful.

Equipment Needed

One of the best things about this Apple Dapple Cake recipe is that you don’t need any fancy equipment. Here’s what you’ll want to have ready:

• 9×13-inch baking pan (or a Bundt pan for a classic look)
• Large mixing bowl
• Medium bowl (for dry ingredients)
• Whisk (a fork works in a pinch)
• Rubber spatula (for folding in apples and scraping the batter)
• Small saucepan (for making the butter glaze)
• Peeler and sharp knife (for prepping the apples)
• Cooling rack

If you don’t have a Bundt pan, no worries—a regular rectangular pan works just fine. I’ve even used a springform pan for easy serving. Just make sure to grease your pan well, especially if it’s nonstick (sometimes the glaze makes things sticky!).

Pro tip: If you bake often, a good rubber spatula and a sturdy whisk are worth the investment. I still use my $5 spatula from years ago—just toss it in the dishwasher after each use. For the saucepan, any small pot works, but a heavy-bottomed one helps prevent burning the glaze.

Preparation Method

Follow these steps for a foolproof Apple Dapple Cake recipe. I’ve included exact measurements, time estimates, and personal tips along the way—plus some troubleshooting advice if things go sideways.

1. Prepare your pan: Grease a 9×13-inch (23x33cm) baking pan or Bundt pan with butter or nonstick spray. Preheat oven to 350°F (175°C).
2. Mix the dry ingredients: In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon nutmeg (if using). This keeps the spices evenly distributed.
3. Beat the wet ingredients: In a large bowl, combine 1 1/4 cups (250g) granulated sugar, 2 large eggs, and 1/2 cup (120ml) vegetable oil. Whisk for about 1 minute, until the mixture looks pale and slightly thick.
4. Add vanilla: Stir in 2 teaspoons vanilla extract. The batter will smell amazing at this point!
5. Fold in the apples: Gently fold in the chopped apples (about 450g). The batter will be thick—don’t worry, the apples release their juice as the cake bakes.
6. Combine wet and dry: Add the dry ingredients to the wet ingredients in two batches, stirring gently with a rubber spatula. Mix just until combined—overmixing can make the cake tough.
7. Pour and smooth: Scrape the batter into your prepared pan. Use your spatula to smooth the top. The batter will be chunky from the apples, and that’s perfectly okay.
8. Bake: Place pan in preheated oven. Bake for 45-50 minutes (Bundt pan may take closer to 55 minutes). The cake is ready when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs attached.
9. Make the butter glaze: While the cake bakes, melt 1/2 cup (115g) unsalted butter in a small saucepan over medium heat. Add 1/2 cup (100g) brown sugar, 1/4 cup (60ml) milk, and a pinch of salt. Stir constantly until the sugar dissolves and the glaze bubbles gently (about 2-3 minutes). Remove from heat and stir in 1/2 teaspoon vanilla extract.
10. Glaze the cake: As soon as the cake comes out of the oven, poke small holes all over the top with a skewer or fork. Pour the warm butter glaze slowly over the cake, letting it soak in. The cake will sizzle a bit as the glaze hits—this is normal!
11. Cool and serve: Let the cake cool in the pan for at least 30 minutes before slicing. The glaze will set and turn glossy. If you’re using a Bundt pan, let the cake cool for 10 minutes, then carefully invert onto a wire rack and pour the glaze over the top.

Troubleshooting Tips: If your cake seems too dense, double-check your baking soda’s freshness. If the glaze is too thick, add a splash more milk. Don’t panic if the cake cracks on top—the glaze covers everything! And if your apples are extra juicy, just bake a few minutes longer until the center is set.

Pro tip: For effortless cleanup, line your pan with parchment paper, especially if you’re using a rectangular pan. That way, you can lift the cake out and slice it cleanly.

Cooking Tips & Techniques

Baking Apple Dapple Cake isn’t rocket science, but a few tricks can make the difference between “good” and “amazing.” Here are some tips I’ve picked up over the years (some the hard way!):

• Use room temperature eggs: This helps the batter blend smoothly and makes the cake rise evenly.
• Don’t overmix: Once you add the dry ingredients, mix just until combined. Overworking the batter can make the cake tough.
• Chop apples evenly: Evenly sized apple chunks bake at the same rate, so you don’t end up with mushy bits or raw pockets.
• Poke the cake before glazing: Use a fork or skewer to make small holes in the cake. This lets the butter glaze soak in beautifully instead of just sitting on top.
• Let the glaze bubble: When making the butter glaze, let it bubble gently for a minute—this caramelizes the sugar and deepens the flavor.
• Bake on the center rack: This ensures even heat and prevents the cake from burning on the bottom. Trust me, I learned this after a few “crispy” experiments!
• Check for doneness: Insert a toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If it’s still wet, give it another 5 minutes.

If you’re multitasking (like I always do), make the glaze while the cake bakes—just don’t wander off! I once let my butter glaze boil over and spent ages scrubbing caramel off my stove. Lesson learned: low and slow is key for a smooth glaze.

Consistency is all about following the basics—fresh ingredients, precise measurements, and a little patience. If you want to be sure, weigh your apples and flour. And when in doubt, trust your senses: the cake should smell fragrant, feel springy to the touch, and look golden brown around the edges.

Variations & Adaptations

One of the joys of baking Apple Dapple Cake is that you can tweak it to suit almost any taste or dietary need. Here are some of my favorite ways to switch things up:

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour. I’ve used Bob’s Red Mill and had great results—just make sure to check the cake a few minutes early as bake time can vary.
• Nutty Twist: Add 1/2 cup (60g) chopped pecans or walnuts to the batter for crunch and flavor. Toast them first for extra depth!
• Spiced Up: Mix in a pinch of ground ginger or cardamom along with the cinnamon and nutmeg. This gives a subtle warmth and a little complexity.
• Vegan Version: Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water), coconut oil, and dairy-free milk for the glaze. The cake stays moist and the glaze sets up perfectly.
• Apple Swap: Try pears or even ripe peaches for a spring or summer twist. I’ve made it with firm Bosc pears—so good and a little unexpected!
• Lower Sugar: Reduce the sugar in the batter by 1/4 cup; the apples provide natural sweetness and the glaze still shines.

For allergies, skip the nuts and use oat or almond milk in the glaze. If you want to make the cake more autumnal, add dried cranberries or raisins. And if you’re like me and love experimenting, toss in some orange zest—it brightens everything up!

I once tried this recipe with half apples, half pears and a splash of maple syrup in the glaze. It was a hit at my friend’s brunch—everyone asked for the recipe. Don’t be afraid to play around and make it your own!

Serving & Storage Suggestions

If you want your Apple Dapple Cake to really shine, serve it slightly warm. The glaze is gooey and the apples are tender—honestly, it’s the best way. Slice thick pieces and plate them with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Presentation Tips: If you’ve used a Bundt pan, drizzle a little extra glaze on top and sprinkle with chopped toasted nuts. For a rectangular cake, cut into neat squares and serve on a pretty platter (makes it Pinterest-ready!).

This cake pairs beautifully with coffee, hot cider, or even a glass of cold milk. For brunch, I like serving it alongside scrambled eggs and fresh fruit—makes for a cozy, balanced spread.

Storage: Let the cake cool completely, then cover tightly with foil or plastic wrap. Store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you want to freeze, wrap individual slices in plastic and store in a freezer bag for up to 2 months. Reheat in the microwave for 15-20 seconds or warm in a low oven.

The flavors deepen as the cake sits—the glaze soaks in and the spices meld. Day two slices are often even better than fresh!

Nutritional Information & Benefits

Here’s a rough estimate per slice (assuming 12 servings):

• Calories: ~300
• Carbohydrates: 42g
• Protein: 3g
• Fat: 14g
• Fiber: 2g
• Sugar: 27g

Health Benefits: Apples are full of fiber and vitamin C, and using fresh fruit helps keep the cake moist without loads of fat. The recipe is easily adapted for gluten-free or dairy-free diets—just swap the flour or milk. If you have nut allergies, skip the nuts completely.

From a wellness perspective, I love that this Apple Dapple Cake recipe is made with real, whole ingredients and can be customized to suit most diets. It’s a treat, for sure, but one that feels a little more wholesome thanks to the apples and simple preparation.

Conclusion

When you want a dessert that’s comforting, easy, and guaranteed to make people smile, this Apple Dapple Cake recipe is the answer. The sweet butter glaze turns a humble apple cake into something special—trust me, it’s worth every calorie!

Feel free to customize with different fruits, nuts, or spices. I love this cake because it’s forgiving and always delicious, no matter how you tweak it. Plus, it’s one of those recipes that brings people together—there’s something about the smell of apples and cinnamon that just feels like home.

If you try this recipe, please let me know in the comments! Share your own adaptations, tag me on Pinterest, or tell me how it turned out. I’m always excited to hear how others make it their own. Happy baking—hope you love every bite!

Frequently Asked Questions

Can I use applesauce instead of chopped apples in Apple Dapple Cake?

You can swap half the apples for unsweetened applesauce (about 1 cup/240g), but keep at least 1-2 chopped apples for texture. The cake will be a bit softer but just as tasty.

What’s the best type of apple for this Apple Dapple Cake recipe?

Granny Smith and Honeycrisp are my favorites for their tart-sweet balance, but Fuji, Gala, or even Braeburn work well too. Mix different types for more flavor.

Can I make Apple Dapple Cake ahead of time?

Absolutely! Bake it a day in advance and store covered at room temperature. The flavors deepen overnight, and the cake stays moist.

Is the butter glaze necessary?

The glaze is what makes this cake extra special, but if you prefer a lighter cake, you can skip it or drizzle with a simple powdered sugar icing instead.

How do I freeze leftover Apple Dapple Cake?

Wrap slices tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge or microwave for 20 seconds before serving.

Apple Dapple Cake Recipe: Easy Homemade Dessert with Butter Glaze

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• Author: Emily Rhodes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

Print Recipe

Print Recipe

Description

This cozy Apple Dapple Cake features juicy apples baked into a tender cake and finished with a sweet, buttery glaze that soaks in for irresistible flavor. It’s simple to make, packed with autumn spices, and perfect for gatherings or a comforting treat at home.

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Ingredients

Scale 1x2x3x

• 3 large apples, peeled and chopped (about 1 lb)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• For the Sweet Butter Glaze:
• 1/2 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup whole milk
• Pinch of salt
• 1/2 teaspoon vanilla extract

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Instructions

1. Grease a 9×13-inch baking pan or Bundt pan with butter or nonstick spray. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg (if using).
3. In a large bowl, combine granulated sugar, eggs, and vegetable oil. Whisk for about 1 minute until pale and slightly thick.
4. Stir in vanilla extract.
5. Gently fold in chopped apples. The batter will be thick.
6. Add the dry ingredients to the wet ingredients in two batches, stirring gently with a rubber spatula until just combined.
7. Scrape the batter into the prepared pan and smooth the top.
8. Bake for 45-50 minutes (Bundt pan may take up to 55 minutes), until a toothpick inserted in the center comes out mostly clean.
9. While the cake bakes, melt butter in a small saucepan over medium heat. Add brown sugar, milk, and a pinch of salt. Stir constantly until sugar dissolves and glaze bubbles gently (about 2-3 minutes). Remove from heat and stir in vanilla extract.
10. As soon as the cake comes out of the oven, poke small holes all over the top with a skewer or fork. Pour the warm butter glaze slowly over the cake, letting it soak in.
11. Let the cake cool in the pan for at least 30 minutes before slicing. If using a Bundt pan, cool for 10 minutes, invert onto a wire rack, and pour glaze over the top.

Notes

Use a mix of tart and sweet apples for best flavor. For gluten-free, substitute with a 1:1 gluten-free baking flour. Don’t overmix the batter to keep the cake tender. Poke holes before glazing for maximum soak. The cake stays moist for days and can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 300
• Sugar: 27
• Sodium: 180
• Fat: 14
• Saturated Fat: 6
• Carbohydrates: 42
• Fiber: 2
• Protein: 3

Keywords: apple cake, apple dapple cake, butter glaze, autumn dessert, easy cake, homemade cake, fall baking, potluck dessert, moist cake, cinnamon apple cake