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apple dapple cake

Apple Dapple Cake

A super easy and luxurious cake filled with fresh apples, nuts and drizzled in a delicious caramel sauce.
5 from 5 votes
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


  • Tube Pan (or Bundt Pan)


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)


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.


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
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