Caramel Apple Dapple Cake
This caramel apple dapple cake is filled with warm fall spices and apple pieces in every bite. It is encased in a brown sugar caramel glaze that makes it extra delicious.
Yield: 12 servings
For the cake
  • 2½ cups (320 g) all purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ cup (113 g) unsalted butter, room temperature
  • ¾ cup (150 g) sugar
  • ¾ cup (170 g) brown sugar
  • 2 tsp vanilla extract
  • ¼ cup (57 g) vegetable oil
  • 2 large eggs, cold
  • ¾ cup (170 g) coffee
  • 4 cups peeled, cored, and chopped honeycrisp apples
For the glaze
  • ¾ cup (170 g) brown sugar
  • 4 tbsp (57 g) unsalted butter, cut into small pieces
  • ¼ cup (57 g) whole milk
  • ¼ tsp fine sea salt
  • ½ tsp vanilla extract
For the cake
  1. Heat oven to 350F. Grease a 9x13-inch baking pan with nonstick cooking spray, then line with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Cream together the butter, sugar, brown sugar, and vanilla in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Decrease the speed to low and slowly stream in the oil until well mixed. Add in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
  4. Pour in half of the flour mixture and mix until just combined. Slowly pour in the coffee with the mixer running on low and mix until just combined. Finally, add in the remaining flour mixture and mix until the batter is smooth. Add the apples to the batter and fold in by hand. Pour the batter into the prepared baking pan and spread to an even layer.
  5. Place in the oven and bake for 45-50 minutes, or until the cake is dark golden and a toothpick inserted in the center comes out clean. Allow to cool slightly while you prepare the glaze.
For the glaze
  1. In a medium saucepan, heat the brown sugar, butter, milk, and salt over high heat. Bring to a boil and cook until thickened slightly, about 2-3 minutes. Remove from the heat and stir in the vanilla. Once the glaze stops bubbling, pour over the warm cake and spread so that it covers the entire cake.
  2. Allow to cool completely on a wire rack. Serve once cool.
Recipe is from Midwest Made
Recipe by Joanne Eats Well With Others at