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    You are here: Home / Dessert Recipes / Classic Apple Dapple Cake

    Classic Apple Dapple Cake

    Published Aug 21, 2020 by Lauren · This post may contain affiliate links.

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    When Fredericton Tourism reached out to me to produce a recipe featuring local New Brunswick ingredients, I couldn't have been more excited to participate. I knew that my grandmother's Apple Dapple Cake would be the perfect recipe to showcase New Brunswick's local apples.

    This is my favourite cake recipe of all time as I don't like icing. The most simple recipe that's nearly foolproof. It's fresh, sweet and perfectly balanced.

    apple dapple cake
    Jump to:
    • Ingredients and Substitutions
    • Instructions, FAQs and Other Tips
    • Zero Waste Tips
    • 📖 Recipe

    Ingredients and Substitutions

    With only 12 ingredients, almost all of which being pantry staples, Apple Dapple Cake is the epitome of resourcefulness. Other than the apples, any of these ingredients can be found in my pantry at any given time in vast quantities. In times like these, it's nice to find a super budget friendly recipe that's always a crowd pleaser (and bonus that it takes almost no prep work).

    Ingredients

    The Cake

    • 3 Large Eggs room temperature
    • 1 ¼ cup Vegetable Oil (or light olive oil)
    • 1 ¼ cup White Sugar, granulated
    • 2 teaspoon Vanilla Extract (ideally pure)
    • 360 g All-Purpose Flour, about 3 cups
    • 1 teaspoon Baking Soda
    • ½ teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • ½ teaspoon Salt
    • 1 ⅓ cup Walnuts, toasted
    • 4 cups diced Granny Smith Apples (about 3 apples)

    Optionally, you can add in coconut, dried fruit or other nuts / seeds but I'm a purist for this recipe. If you want a healthier cake, you can omit the caramel sauce but I think it's more than worth the calories.

    Caramel Topping

    • 1 cup Light Brown Sugar, packed
    • 6 tablespoon Butter, unsalted
    • ¼ cup Whole Milk (or cream)
    • ½ tsp Vanilla Extract (ideally pure)
    • ¼ Orange, zested (optional)
    • Salt, to taste (about a pinch)

    Substitutions and Diet Modifications

    Can this be made vegan? Yes! This article from Healthline talks about substitutions you can use for eggs. My preferred choice is ¼ cup of applesauce per egg. So for this recipe, you'd need ¾ cups of unsweetened applesauce. They also mention mashed bananas, a mix of vinegar and baking soda as well as some other resourceful choices.

    Can this be made keto? I'd steer away from a recipe like this if you're following a keto diet. It would require substituting not only the flour and sugars, but finding a replacement for the apples. Where this cake is focused on apples, I'd skip that.

    Does this cake need the caramel sauce? Nope! The cake is delicious even without the sauce but I do recommend it for an authentic taste (and it's so yummy!)

    Instructions, FAQs and Other Tips

    Instructions

    Apple Dapple Cake

    1. Preheat oven to 350 degrees. Before starting the recipe, take your nuts of choice (walnuts or pecans) and dry roast them in a medium pan until they are slightly browned and smell toasty. Set aside to cool.
    2. Take all your apples and peel, core and dice them into ½ - 1 inch pieces. Set aside.
    3. In a large bowl, whisk together eggs, oil, vanilla and white sugar until combined.
    4. In a medium bowl, sift together flour, salt, baking soda, cinnamon and nutmeg. Stir to combine all ingredients equally.
    5. Slowly mix in the dry ingredients to the wet ingredients. Mix only until combined. Add in the cooled toasted nuts and diced apples and mix until combined. Place into a greased pan [Tube Pans or Bundt Pans work the best - but you can also use any cake pans. Keep in mind the baking time is for a pan with a hollow middle, so you may have to add an additional 5 or so minutes if you use another pan].
    6. Bake the cake for 60-65 minutes at 350 degrees. 
    7. Start the caramel sauce during the last 10 or so minutes of bake time.

    Caramel Sauce

    1. Combine all ingredients into a medium saucepan over medium heat. Stir continuously until all the sugar is dissolved. Bring the mixture to a boil. Lower the heat to medium-low and simmer for an additional 3-5 minutes, until thickened slightly. Set aside.
    2. Once the cake is out of the oven, pour the caramel mixture over the cake while still in the pan. Allow the cake to cool for 2-3 hours. Serve at room temperature.
    3. *Note: If you're using a Bundt pan, the cake will be upside down when served. If using a tube pan, take a knife to the sides to loosen the cake and remove it. Turn it over so the caramel is on the top.
    • apple dapple cake
    • apple dapple cake
    • apple dapple cake

    FAQ:

    How do I store this cake? I recommend leaving it covered on the counter. This cake is best served at room temperature, but some people like to heat it up and put ice cream on it. Not my thing - but feel free! It should stay good at room temperature for about 5 days - I doubt it will last that long, though.

    Where does this cake come from? Why is it called Apple Dapple Cake? In the scope of my life, this recipe comes from my great-grandmother with Irish roots. There's a lot of debate where this recipe came from. The most common myths are that it's an old Amish recipe, it's based off of Southern cooking and even that it's a change on an old Jewish recipe. As for the name? It has apples in it and someone probably wanted it to sound catchy. There's little information about the roots of this recipe.

    What kind of apples should I use? In a pinch you can use any kinds of apples, but I prefer always using Granny Smith. The tartness balances the sweetness of the recipe very well.

    What equipment do I need? This recipe is so low maintenance that all you really need is a mixing bowl, a wooden spoon, a pot (for the caramel sauce) and an oven-proof dish. For a classic Apple Dapple Cake, you'll need a Bundt pan - but any baking dish will work. Keep in mind that the colour of your pans will affect the cooking time. I use a relatively dark Bundt pan. Adjust cooking times based on your oven and cooking tools.

    Zero Waste Tips

    What Sides Should I Have?

    This cake doesn't need any sides or toppings, but if you really want some kind of flavour enhancement, I'd recommend ice cream over whipped cream. Truly neither is necessary though but I'd avoid any flavour that isn't plain vanilla.

    If you want a fresher accompaniment or are vegan, you could serve it with a vegan coconut ice cream like the one from President's Choice.

    Help, What Do I Do With...

    Apple Peels? Of course you can always compost your apple peels and cores. Personally, I love the apple peel tea from Food 52! If you have a dehydrator, you can also make apple peel chips.

    Leftover Cake? I'd be shocked if you couldn't eat this cake before it went bad, but if you live alone or can't get through it, Apple Dapple Cake can be frozen for up to 3 months! To eat, you can let it defrost overnight or nuke it quickly in the microwave!

    If you like these zero waste tips, be sure to check out our other articles that feature some resourceful zero waste recipes.

    Want more sweet recipes recipes? Try:

    • Matcha Banana Bread
    • Blueberry Cinnamon Rolls
    • Dalgona Matcha Latte
    • Egg White Oats
    • Subway Copycat White Chocolate Macadamia Nut Cookies
    apple dapple cake

    📖 Recipe

    apple dapple cake

    Apple Dapple Cake

    Prevent your screen from going dark
    A super easy and luxurious cake filled with fresh apples, nuts and drizzled in a delicious caramel sauce.
    5 from 6 votes
    Print Rate
    Course: Dessert
    Cuisine: Canadian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 14 servings
    Calories: 545kcal
    Author: Lauren

    Equipment

    • Tube Pan (or Bundt Pan)

    Ingredients

    Apple Dapple Cake

    • 3 large eggs room temperature
    • 1 ¼ cup vegetable oil or light olive oil
    • 1 ¼ cup white sugar granulated
    • 2 teaspoon vanilla extract pure
    • 360 g all purpose flour about 3 cups
    • 1 teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ½ teaspoon salt
    • 1 ⅓ cup walnuts or pecans toasted
    • 4 cups diced granny smith apples about 3 apples

    Caramel Sauce

    • 1 cup light brown sugar
    • 6 tablespoon butter unsalted
    • ¼ cup whole milk or cream
    • ½ teaspoon vanilla extract pure
    • orange zest from ¼ orange
    • salt to taste (about a pinch)

    Instructions

    Apple Dapple Cake

    • Preheat oven to 350 degrees.
    • Before starting the recipe, take your nuts of choice (walnuts or pecans) and dry roast them until a medium pan until they are slightly browned and smell toasty. Set aside to cool.
    • Take all your apples and peel, core and dice them into ½ - 1 inch pieces. Set aside.
    • In a large bowl, whisk together eggs, oil, vanilla and white sugar until combined.
    • In a medium bowl, sift together flour, salt, baking soda, cinnamon and nutmeg. Stir to combine all ingredients equally.
    • Slowly mix in the dry ingredients to the wet ingredients. Mix only until combined. Add in the cooled toasted nuts and diced apples and mix until combined. Place into a greased pan [Tube Pans or Bundt Pans work the best - but you can also use any cake pans. Keep in mind the baking time is for a pan with a hollow middle, so you may have to add an additional 5 or so minutes if you use another pan].
    • Bake the cake for 60-65 minutes at 350 degrees.
    • Start the caramel sauce during the last 10 or so minutes of bake time.

    Caramel Sauce

    • Combine all ingredients into a medium saucepan over medium heat. Stir continuously until all the sugar is dissolved. Bring the mixture to a boil. Lower the heat to medium-low and simmer for an additional 3-5 minutes, until thickened slightly. Set aside.
    • Once the cake is out of the oven, pour the caramel mixture over the cake while still in the pan. Allow the cake to cool for 2-3 hours. Serve at room temperature.
    • *Note: If you're using a Bundt pan, the cake will be upside down when served. If using a tube pan, take a knife to the sides to loosen the cake and remove it. Turn it over so the caramel is on the top.
      I don't recommend using a springfoam pan as it can leak.

    Nutrition

    Calories: 545kcal | Carbohydrates: 60g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 40mg | Sodium: 241mg | Potassium: 159mg | Fiber: 2g | Sugar: 38g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @MaritimeGlutton or tag #maritimeglutton!
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    Reader Interactions

    Comments

    1. denise

      August 21, 2020 at 11:13 am

      excellent

      Reply
      • Maritime Glutton

        August 21, 2020 at 11:16 am

        Thanks Denise!

        Reply
    2. Ashley

      August 21, 2020 at 1:21 pm

      Oh wow! This looks delicious and so moist!

      Reply
      • Maritime Glutton

        August 21, 2020 at 1:45 pm

        Thank you Ashley! The additions of apples does keep the cake amazingly moist. Hope you try it!

        Reply
    3. Rachel

      August 21, 2020 at 1:43 pm

      5 stars
      I just adore apple desserts, and this one definitely looks like comfort baking at its best! We love apple picking in the fall, too! I bet this would go really well with a browned butter buttercream, I’m definitely add this to my list to try this fall! Thanks!

      Reply
      • Maritime Glutton

        August 21, 2020 at 1:46 pm

        This dessert is very sweet on it's own (even without the caramel syrup)! But for sure let me know if you try it with buttercream <3

        Reply
    4. Cindy

      August 21, 2020 at 3:34 pm

      5 stars
      I always love finding fellow Canadian bloggers! Your recipe looks fantastic. Apple desserts are always a hit in our house!

      Reply
      • Maritime Glutton

        August 21, 2020 at 3:39 pm

        Thanks Cindy! Love to see fellow Canadians, too. Hope you like it!

        Reply
      • Kristin

        January 09, 2023 at 2:13 am

        Yum! I made this in a Bundt cake I borrowed from a friend. I have never baked with a bunt pan before. It did turn out and the cake was so yummy!
        Could I make in a different pan? Or even as muffins??
        Thanks

        Reply
        • Lauren

          February 13, 2023 at 12:51 pm

          Hi Kristin! I've never tried it in a different pan but assume you definitely could. Please let us know if you do try it 🙂

          Reply
    5. Nicole Skipper

      August 21, 2020 at 6:07 pm

      5 stars
      Oh my! This sounds amazing! Especially being 26 weeks pregnant lol Definitely going to save this one and look at some others! I love some good desserts!

      Reply
      • Maritime Glutton

        August 21, 2020 at 6:12 pm

        Thanks Nicole! You'll have to let me know how you like the recipes. Happy pregnancy! <3

        Reply
    6. Kimberlie

      August 22, 2020 at 12:31 pm

      I've never heard of an Apple Dapple cake, but love how simple it seems. I think it will be a new favorite in my home.

      Reply
    7. Sue Mullaly

      February 06, 2021 at 3:27 pm

      5 stars
      I have made this cake often and it is great! I often boil the apple peels and make a sauce to poor over a plain white cake. My mother always used the peels from apples to make a different inexpensive cake .

      Reply
      • Maritime Glutton

        February 06, 2021 at 3:49 pm

        I love this idea and will have to add it to the post!

        Reply

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    Welcome to Maritime Glutton, I'm Lauren and I'm the face creating recipes around here. I'm passionate about supporting local, eating great food and finding new ways to cut back on food waste and save money. Learn more about me here.

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