There’s something about fall that just calls for cake — especially one that’s brimming with apples, pecans, warm spices, and a sweet glaze that seeps right into every bite. Enter: Apple Dapple Cake. This is the kind of old-fashioned dessert that has likely shown up on your grandma’s table at some point (and if not, it should have). It’s dense and moist, but not heavy. Sweet, but not cloying. And that warm brown sugar glaze? Absolutely dreamy.

This recipe is a keeper — not just because it’s easy, but because it’s the kind of cake that somehow tastes even better the next day. The flavors mellow and deepen, and that tender crumb becomes downright irresistible. Whether you’re making it for a family gathering, a church potluck, or just because it’s a rainy Sunday and your kitchen needs to smell like cinnamon and apples, this cake fits the bill.

When I first made this cake, I had a bowl of Honeycrisp apples on the counter that were just a little too soft for snacking. Rather than let them go to waste, I chopped them up, folded them into a simple batter, poured on a brown sugar glaze, and—well, let’s just say I immediately knew I’d be making it again. It’s cozy, crowd-pleasing, and frankly, hard to mess up.

Let’s get started with this nostalgic treat that always hits the spot.

Ingredients You’ll Need

For the Cake:

• 3 cups apples, peeled and chopped (Granny Smith or Honeycrisp work great)

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ cup vegetable oil

• ½ cup unsalted butter, melted

• 1 ½ cups granulated sugar

• ½ cup brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup chopped pecans or walnuts, toasted

For the Glaze:

• ½ cup brown sugar

• ¼ cup unsalted butter

• ¼ cup heavy cream or milk

• Pinch of salt

• ½ teaspoon vanilla extract

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour either a 9×13 inch baking pan or a bundt pan. I’ve used both, and while the bundt gives a beautiful presentation, the 9×13 is just easier for slicing and storing — especially if you’re bringing it to a gathering.

Set the prepared pan aside and move on to the dry ingredients.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the following:

• 2 cups of all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

This is your flavor foundation. The cinnamon and nutmeg give the cake its signature cozy spice, and the salt helps balance the sweetness. Set this bowl aside while we work on the wet ingredients.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, mix together:

• ½ cup melted butter

• ½ cup vegetable oil

• 1 ½ cups granulated sugar

• ½ cup brown sugar

Stir until the sugars are mostly dissolved, then add:

• 2 large eggs (one at a time)

• 2 teaspoons vanilla extract

This mix is going to be your cake’s moisture base. The combo of oil and butter gives you that perfect texture — rich, but not greasy.

Step 4: Bring It All Together

Now, gradually add the dry ingredients into the wet ingredients. You can use a spatula or a hand mixer on low — just be careful not to overmix. You want everything incorporated, but not overworked.

Once the batter is just combined, gently fold in:

• 3 cups chopped apples

• 1 cup toasted pecans or walnuts

I highly recommend taking the extra minute to toast the nuts — it brings out a depth of flavor that pairs beautifully with the apples and spices. And speaking of apples, you want them in small chunks, not shredded — they should soften but still hold their shape a bit while baking.

Step 5: Bake It Up

Pour the batter into your greased pan, spreading it evenly with a spatula. Bake for 45 to 55 minutes, depending on your oven and which type of pan you use. If you’re using a bundt pan, start checking around the 50-minute mark. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

If you’ve made it this far, you’re probably starting to realize just how easy and satisfying this cake is to pull together. By now, your Apple Dapple Cake is likely rising in the oven, the scent of cinnamon and toasted pecans filling your kitchen — and maybe making your neighbors just a little jealous.

Now it’s time for the real magic: that warm, buttery brown sugar glaze that transforms this cake from “really good” to absolutely unforgettable. It’s poured over the cake while it’s still hot, so it seeps into every little crevice and edge, keeping the cake moist and adding that deep, caramel-like flavor you just can’t replicate with frosting or icing.

Let’s get into the glaze and how to finish off this comforting classic.

Step 6: Make the Warm Brown Sugar Glaze

While the cake is still baking, go ahead and make your glaze — it only takes a few minutes.

In a small saucepan over medium heat, combine:

• ½ cup brown sugar

• ¼ cup unsalted butter

• ¼ cup heavy cream or milk

Stir constantly as the mixture comes to a gentle boil. Let it simmer for about 2 to 3 minutes, just until it thickens slightly. You’re not going for a sticky caramel here — the texture should stay pourable.

Once thickened, remove the pan from heat and stir in:

• A pinch of salt

• ½ teaspoon vanilla extract

This little touch of salt balances the sweetness and enhances the vanilla flavor, giving the glaze a more rounded, rich finish.

Step 7: Pour the Glaze Over the Hot Cake

When your cake is done baking (a toothpick inserted into the center should come out clean), take it out of the oven and immediately — and carefully — pour the hot glaze evenly over the hot cake.

The key here is to pour it slowly and evenly, giving the glaze a chance to soak in. If you’re using a bundt pan, you can drizzle it over the top or poke a few small holes with a skewer to help the glaze seep inside. For a 9×13 pan, just pour and spread gently with a spatula or the back of a spoon.

Let the cake cool completely in the pan. This gives the glaze time to absorb and set, and also helps keep the cake extra moist.

Helpful Tips for the Best Apple Dapple Cake

Here are a few extra tips to make sure your cake turns out perfectly every time:

• Use tart apples like Granny Smith for a nice balance of sweetness and a tender texture. Honeycrisp also works beautifully and adds a slightly more juicy bite.

• Toast your nuts before adding them. Just a few minutes in a dry skillet over medium heat brings out their flavor and adds a nice crunch.

• Don’t overmix the batter. Once you combine the wet and dry ingredients, stir just until there are no more streaks of flour. Overmixing can make the cake dense in a not-so-good way.

• Customize the glaze. If you like a thicker glaze that sits more on top of the cake, you can let it simmer a little longer to reduce. If you prefer it to soak deep into the cake, pour it on while it’s thinner and the cake is hot.

• Make it ahead. This cake honestly tastes better the next day. The flavors develop, and the texture becomes even more tender. Just store it tightly covered at room temp or refrigerate if you need it to last longer.

• Skip the glaze (if you must). While the glaze is what makes this cake special, you can skip it or serve it on the side for a lighter finish. A dusting of powdered sugar works in a pinch, too.

Make It Your Own: Simple Variations

One of the great things about Apple Dapple Cake is how forgiving and versatile it is. Here are a few easy ways to switch it up:

• Add raisins or dried cranberries for a bit of extra texture and sweetness.

• Swap pecans for walnuts or hazelnuts, depending on what you have on hand or prefer.

• Spice it up with a touch of ground cloves or allspice if you want a deeper spice profile.

• Serve it warm with vanilla ice cream for a simple, cozy dessert that tastes like fall on a plate.

• Turn it into cupcakes by adjusting the baking time (about 20–25 minutes) and skipping the glaze or drizzling a thinner version over the top.