Apple Dapple Cake
I think apple cakes are so scrumptious and Apple Dapple Cake is no exception! This lovely cake is filled with apples, cinnamon, walnuts, and coconut then drizzled with a brown sugar glaze that absorbs into the cake like a poke cake that intensifies all the flavors. Oh, yum!
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Believe it or not, I think cakes are my most enjoyable dessert to bake. Although from this blog you would think it would be cookies! My favorite dessert to eat is any kind of homemade fruit pie, but I love baking cakes. Granted, I like the layer cakes with all the gluttonous icing as my preferred cakes of choice. But bundt cakes like this one with a glaze on top are really nice, too.
When I saw this cake in an old issue of Taste of the South cooking magazine last week I knew I wanted to put it on my “to bake” list. Apple Dapple Cake was featured in a Mennonite section of the magazine for the April-May 2008 issue, and was credited from Esther Shank’s, Mennonite Country-Style Recipes and Kitchen Secrets. I found several recipes that looked great and a few of them I’ve already tried–each one was excellent.
As it happened, we have some friends at church that are going through a difficult period right now with a parent at death’s door and on hospice care. Even as I type this post I found out that the parent had died. I knew they wouldn’t have time to make a lot of home-cooked meals for their large family, so I offered to bring them a couple of meals.
This delectable cake was on the menu, along with Roasted Chicken with Rosemary, Roasted Zucchini Salad and Buttermilk Honey Walnut Bread. This recipe is very similar to my Apple Cake recipe except that the glaze is a little different and my Apple Cake recipe doesn’t contain coconut.
I hope you give Apple Dapple Cake a try sometime soon. This delicious cake is wonderful for all occasions–nice enough for company, but easy enough to make any day of the week. One secret to making bundt cakes: they are not finished baking until a knife inserted in the center comes out CLEAN! No matter how long that takes! This one took 15 minutes longer than the original time given in the recipe.
If you fail to cook bundt cakes long enough they come out of the pan in clumps. 🙁 It also helps to grease and flour the pans really well before adding the batter. If you like apples, and cake, and cinnamon, and walnuts, AND coconut, you’ll love this cake. 😉
Apple Dapple Cake is delicious. The brown sugar glaze on top absorbs into the cake saturating it and increasing the flavor.
Here’s a close up of Apple Dapple Cake. Yum.
This is a great dessert to serve anytime. If you serve this cake to a houseful of company, they will rave over it!
Apple Dapple Cake will have you drooling after the first bite.
Here’s what I did.
I used these ingredients in the cake, minus one apple.
Place sugar and eggs in a mixing bowl. Add vanilla, oil, cinnamon, nutmeg, salt and baking soda.
Mix with an electric mixer to combine.
Dice apples, add walnuts, coconut and 1/4 cup of the flour.
Add UNBLEACHED all-purpose flour (Bleached flour toughens baked goods) and the apple-walnut-coconut mix.
Stir ingredients to combine.
Grease and flour a bundt pan really well. Pour cake batter into prepared pan.
Bake at 350 for 1 hour ten minutes. My cake took 1 hour 25 minutes at 375! Make sure you insert a knife all the way to the bottom of the pan. When the knife comes out clean the cake is done. Cook longer or shorter depending on your oven.
Meanwhile, as cake is baking, prepare topping. I used these ingredients.
Place topping ingredients in a small saucepan over medium heat.
Bring to a boil and boil about 10 minutes.
The sauce will actually thicken a little after it sits out.
Invert cake onto plate when completely cooled.
Spoon sauce over cake. I spooned about one-third on the topping over the cake and allowed the sauce to absorb into the cake. I repeated this twice. This is what the cake looked like after the third layer of topping was drizzled over top.
Apple Dapple Cake is a great breakfast cake, too. Serve with fruit.
Dazzle your guests with Apple Dapple Cake!
Whether you serve this for breakfast or dinner, everyone will love it.
Here’s the recipe.
APPLE DAPPLE CAKE
(Recipe adapted from Esther Shank’s Mennonite Country-Style Recipes and Kitchen Secrets, as found in “Taste of the South,” August-September 2008.
Apple Dapple Cake
Equipment
- 1 large 10-inch Bundt cake pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 small sauce pan
- 1 whisk
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
- 1 small mixing bowl
Ingredients
CAKE:
- 3 large eggs
- 1 1/4 cups canola oil or you can use coconut oil
- 2 tsp. vanilla extract
- 2 cups granulated sugar
- 3 cups UNBLEACHED all-purpose flour divided use (Bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 cups Gala apples chopped, or your preference
- 1 cup walnuts chopped, or pecans (measure after chopping)
- 1 cup coconut
TOPPING:
- 1/3 cup unsalted butter
- 1 cup light brown sugar firmly packed
- 1/4 cup 2% milk
- 1 tsp. vanilla extract
Instructions
CAKE:
- Grease and flour generously a 10-inch bundt pan. Set aside.
- Preheat oven to 350°.
- Mix eggs, oil, vanilla and sugar with an electric mixer.
- Add baking soda, salt, cinnamon and nutmeg and mix again.
- Place apples, walnuts and coconut in a one-quart measuring cup or small mixing bowl.
- Measure ¼ cup flour and mix with apples, walnuts and coconut stirring to combine.
- Add remaining 2 3/4 cups flour AND apple-nut-coconut mixture to mixing bowl with cinnamon mixture and stir with a wooden spoon to combine well.
- Pour cake batter into prepared bundt pan.
- Mixture is very thick.
- Bake at 350 for approximately 1 hour 10 minutes to 1 hour 25 minutes, or until a knife or bamboo skewer inserted in the center comes out clean.
- Cool cake in bundt pan at least 20 minutes.
TOPPING:
- Combine topping ingredients in small saucepan over medium heat and bring to a boil.
- Boil at least 10-15 minutes; whisk occasionally.
- Invert cake onto serving platter.
- Spoon topping over top of the cake.
- You will use only about 1/3 of the mixture.
- Allow sauce to absorb into the cake.
- Spoon more topping over cake about 5-10 minutes later; allow topping to absorb into cake an additional 5 minutes or so.
- Again, spoon the final one-third amount of topping over top of the cake and allow it to stand until absorbed.
- Allow cake to cool before cutting.
Notes
Recipe adapted from Taste of the South; recipe source: Mennonite Country Style Recipes and Kitchen Secrets.
© Can’t Stay Out of the Kitchen
Nutrition
- 3 large eggs
- 1 ¼ cups canola oil
- 2 tsp. vanilla
- 2 cups sugar
- 3 cups UNBLEACHED all-purpose flour, divided (Bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 3 cups chopped Gala apples (or your preference)
- 1 cup chopped walnuts (or pecans)
- 1 cup coconut[br]
- [b]TOPPING:[/b][br]
- 1/3 cup butter
- 1 cup firmly packed brown sugar
- ¼ cup milk
- 1 tsp. vanilla
- Grease and flour generously a 10-inch bundt pan. Set aside.
- Preheat oven to 350°.
- Mix eggs, oil, vanilla and sugar with an electric mixer.
- Add baking soda, salt, cinnamon and nutmeg and mix again.
- Place apples, walnuts and coconut in a one-quart measuring cup or small mixing bowl.
- Measure ¼ cup flour and mix with apples, walnuts and coconut stirring to combine.
- Add remaining 2 3/4 cups flour and apple-nut-coconut mixture and stir with a wooden spoon to combine well.
- Pour cake batter into prepared bundt pan.
- Mixture is very thick.
- Bake at 350 for approximately 1 hour 10 minutes to 1 hour 25 minutes, or until a knife inserted in the center comes out clean.
- Cool cake in bundt pan at least 20 minutes.
- Combine topping ingredients in small saucepan over medium heat and bring to a boil.
- Boil at least 10-15 minutes.
- Invert cake onto serving platter.
- Spoon topping over top of the cake.
- You will use only about 1/3 of the mixture.
- Allow sauce to absorb into the cake.
- Spoon more topping over cake about 5-10 minutes later.
- Again, spoon the final one-third amount of topping over top of the cake and allow it to stand until absorbed.
- Allow cake to cool before cutting.
You’ll be drooling over this cake in no time!
Here’s a picture of the cake before I cut into it. It’s loaded with apples, walnuts, coconut and lovely cinnamon flavor.
Doesn’t Apple Dapple Cake look marvelous? Time to give this cake a try!
You may also enjoy these delicious recipes!
Caramel Apple Cake with Apple Cider Frosting
Apple Dapple Cake
Equipment
- 1 large 10-inch Bundt cake pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 small sauce pan
- 1 whisk
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
- 1 small mixing bowl
Ingredients
CAKE:
- 3 large eggs
- 1 1/4 cups canola oil or you can use coconut oil
- 2 tsp. vanilla extract
- 2 cups granulated sugar
- 3 cups UNBLEACHED all-purpose flour divided use (Bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 cups Gala apples chopped, or your preference
- 1 cup walnuts chopped, or pecans (measure after chopping)
- 1 cup coconut
TOPPING:
- 1/3 cup unsalted butter
- 1 cup light brown sugar firmly packed
- 1/4 cup 2% milk
- 1 tsp. vanilla extract
Instructions
CAKE:
- Grease and flour generously a 10-inch bundt pan. Set aside.
- Preheat oven to 350°.
- Mix eggs, oil, vanilla and sugar with an electric mixer.
- Add baking soda, salt, cinnamon and nutmeg and mix again.
- Place apples, walnuts and coconut in a one-quart measuring cup or small mixing bowl.
- Measure ¼ cup flour and mix with apples, walnuts and coconut stirring to combine.
- Add remaining 2 3/4 cups flour AND apple-nut-coconut mixture to mixing bowl with cinnamon mixture and stir with a wooden spoon to combine well.
- Pour cake batter into prepared bundt pan.
- Mixture is very thick.
- Bake at 350 for approximately 1 hour 10 minutes to 1 hour 25 minutes, or until a knife or bamboo skewer inserted in the center comes out clean.
- Cool cake in bundt pan at least 20 minutes.
TOPPING:
- Combine topping ingredients in small saucepan over medium heat and bring to a boil.
- Boil at least 10-15 minutes; whisk occasionally.
- Invert cake onto serving platter.
- Spoon topping over top of the cake.
- You will use only about 1/3 of the mixture.
- Allow sauce to absorb into the cake.
- Spoon more topping over cake about 5-10 minutes later; allow topping to absorb into cake an additional 5 minutes or so.
- Again, spoon the final one-third amount of topping over top of the cake and allow it to stand until absorbed.
- Allow cake to cool before cutting.
15 Comments
Bk
September 26, 2024 at 5:12 pm
So happy to find your recipe! My mother-in-law always made this cake! At holidays she would make several to share with family, friends and neighbors! She made without the glaze but I added to the two that I made! Everyone Loved the glaze! I am in the kitchen today making another batch….sharing with family and friends….just as she taught us! Love to all!
Teresa Ambra
September 26, 2024 at 5:13 pm
So glad you and your family enjoy this recipe so much! It’s a keeper for sure. 🙂
Joy
September 25, 2021 at 5:07 pm
I usually never leave a comment because I do not want to leave a negative feedback, however, I found that following this recipe quite confusing. You explain what to do with the oil, sugar, eggs, vanilla, when to add, the Baking Soda, and spices and salt, but from the photo tutorials to the actual written recipe directions below, it leaves you kinda with no clear understanding of when and where you add it to your flour mixture. I have never had this experience before with baking, and my cake is super dense and thick. I am just hoping for a good enough cake to take to my function this evening.
Teresa
September 27, 2021 at 8:03 am
Hi Joy. It’s listed to add it as the seventh instruction. Not sure how it could be more clear. Perhaps because you have to add a little bit of flour with the apples and coconut? That’s to make sure all of those don’t sink to the bottom of the cake while baking. Enjoy.
joanne
September 18, 2021 at 11:58 pm
I made this cake tonight. Followed the recipe to a tee…the cake is delicious but the topping that I made and boiled for 10 mins turned into caramel hard candy. It could not be spooned over anything it turned into a hard ball …..did i miss something?? I put 1/4 cup milk, cup of br sugar. 1/3 cup butter, and 1 t vanilla and boiled it for 10 mins… didnt work :/
Teresa
September 20, 2021 at 7:20 am
Hi, Joanne. Maybe your burner just cooked it faster than mine. Perhaps see if it’s done in five minutes next time.
Donna
September 15, 2019 at 2:18 pm
When I was growing up, my mom would make this cake several times a year and always for my birthday. I lost the recipe but was so happy to find it here. I never imagined that I would ever find it due to the name Apple Dapple. It’s my favorite cake and usually gets eaten and a few days after baking it. I’ve never made the glaze for it as I think it’s fabulous without it.
Teresa
September 16, 2019 at 6:44 am
Hi, Donna. So glad you found this recipe so you can make it again. I’ve only made it with the glaze and it’s terrific of course. But I’m sure it’s delightful plain too. Enjoy.
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Lori
June 12, 2014 at 7:32 pm
I made this today. Very good. I used my 9×13″ cake pan. Love your site. Thanks
Teresa
June 12, 2014 at 7:53 pm
Thanks, Lori. I’m glad you enjoyed the cake and that it turned out well for you. I appreciate your support of my blog.
Shari Kelley
May 31, 2014 at 2:19 pm
This cake looks amazing, Teresa! I love how moist it looks and the glaze over the top. Definitely saving this recipe to make. It is so neat how you encourage others by cooking for them. I really admire that!
Teresa
May 31, 2014 at 4:41 pm
Thank you, Shari, this recipe is a keeper. I am grateful to be able to help others during difficult and trying times.