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Apple Dapple Cake. A vintage hand-me-down recipe. Fresh apples and pecans are held together by just the right amount of cinnamon vanilla batter. The hot cake is topped with a freshly made caramel glaze. A family favorite.
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3.72 from 125 votes

Apple Dapple Cake

Apple Dapple Cake is an old hand-me-down recipe that's been in my files for over 40 years.  It's fresh apples and chopped pecans held together with just the right amount of a cinnamon and vanilla batter.


  • 1 cup canola oil
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 Granny Smith apples peeled, cored and chopped
  • 2 Gala apples peeled, cored and chopped
  • 1 cup pecans chopped
  • 3 cups self-rising flour
  • 1 teaspoon cinnamon
  • 1 cup light brown sugar
  • 1 1/2 sticks butter
  • 1/4 cup milk


  • Mix oil, sugar and eggs on medium speed until light and lemony.    Add vanilla and mix.
  • Sift together flour, and cinnamon.  Gradually beat into egg mixture.
  • The batter is thick.
  • Stir in apples and pecans.  You need muscles for this thick batter.  
  • Pour into a well-greased and floured tube pan.     Bake at 350 degrees for 1 hour.
  • Remove from oven.
  • Prepare glaze by adding the brown sugar, butter and milk to a small saucepan.   Stir ingredients and bring to a boil.   Continue boiling for 3 minutes stirring constantly.   Pour the hot glaze over the hot cake in the pan.
  • Let the cake completely cool in the pan before turning it onto a cake plate.  The glaze soaks down into the cake.   You can't even imagine how moist it is.
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