A vintage favorite, Apple Dapple Cake is a classic Bundt-style cake studded with tender apple chunks and toasted pecan pieces. Warm fall spices and fragrant vanilla infuse the batter, and just after the cake comes out of the oven it’s soaked with a buttery brown sugar sauce that adds a rich, caramel-like finish. Fresh pecans lend a nutty, toasted note that complements the sweet apples and deep toffee flavors from the sauce, creating a tender, warmly spiced dessert perfect for autumn.
Pecan harvest is at its peak during the fall, so choosing freshly harvested pecans ensures the best flavor and quality. Properly stored—especially frozen—pecans will keep their freshness for months, so you can bake with them year-round without losing flavor or texture.
Founded in 1946, Schermer Pecans remains a family-run operation that oversees every stage from growing to shelling and distribution. This hands-on approach helps ensure consistent quality and freshness. Schermer offers pecans in a variety of sizes for home bakers and artisan cooks, including convenient packs designed for frequent bakers.
Apple Dapple Cake
Ingredients
- 1⅓ cups (267 grams) granulated sugar
- ¾ cup (160 grams) vegetable oil
- 3 large eggs (150 grams), room temperature
- ⅔ cup (150 grams) unsalted butter, melted
- 1⅓ cups (293 grams) firmly packed dark brown sugar, divided
- 1 tablespoon (13 grams) plus 1 teaspoon (4 grams) vanilla extract, divided
- 3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
- 2¼ teaspoons (6.75 grams) kosher salt, divided
- 1½ teaspoons (3 grams) ground cinnamon
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (1 gram) ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 3½ cups (438 grams) ⅓- to ½-inch-chopped peeled Golden Delicious apples
- 1½ cups (170 grams) chopped toasted pecans
- ¾ cup (170 grams) unsalted butter, softened
- ¼ cup (60 grams) heavy whipping cream
- 2 tablespoons (26 grams) dark spiced rum
- Garnish: chopped toasted pecans
Instructions
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Preheat the oven to 350°F (180°C).
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In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, vegetable oil, eggs, melted butter, ⅓ cup (73 grams) of the brown sugar, and 1 tablespoon (13 grams) vanilla. Beat at medium-low speed until well combined, about 2 minutes, pausing to scrape the sides of the bowl.
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In a medium bowl, whisk together 3 cups (375 grams) of the flour, 1¾ teaspoons (5.25 grams) of the salt, cinnamon, baking soda, nutmeg, allspice, and cardamom. With the mixer on low, gradually add the dry mixture to the sugar mixture and beat until combined, stopping to scrape the bowl. The batter will be quite thick.
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In a separate bowl, toss the apples, chopped pecans, and the remaining 2 tablespoons (16 grams) flour to coat. Fold this apple-pecan mixture into the batter until evenly distributed.
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Spray a 15-cup Bundt pan with baking spray that contains flour. Spoon the batter into the prepared pan, tapping the pan gently on the counter to level the batter and release air bubbles.
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Bake until a wooden pick inserted near the center comes out clean, 50 minutes to 1 hour, rotating the pan halfway through. If the top browns too quickly, loosely tent with foil.
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While the cake bakes, make the butter-brown sugar sauce: in a medium saucepan combine the softened butter, heavy cream, remaining 1 cup (220 grams) brown sugar, and the remaining ½ teaspoon (1.5 grams) salt. Bring to a boil over medium-high heat, stirring frequently, then cook, stirring constantly, for 2 minutes. Remove from the heat and stir in the rum and the remaining 1 teaspoon (4 grams) vanilla.
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When the cake is done, remove it from the oven and poke holes all over the top with a wooden pick. Pour about ¾ cup (approximately 195 grams) of the warm butter mixture over the cake, spreading it evenly with a small offset spatula. Let the cake cool completely in the pan on a wire rack. Transfer the remaining butter mixture to a covered bowl and refrigerate.
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When ready to serve, gently loosen the cake from the pan with a small offset spatula, invert to remove, and place the cake flat side up on a serving plate.
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Warm the reserved butter mixture in the microwave in 10-second intervals, stirring between each, until smooth. Spoon the warm sauce over the cooled cake, spreading as needed. Garnish with additional chopped toasted pecans if desired.