Apple Dapple Cake
A delightful dessert that blends fresh apples and crunchy pecans, topped with rich caramel sauce for a sweet finish.
Ingredients
Main Ingredients
- 2 cups chopped apples Use firm apples like Granny Smith or Honeycrisp.
- 1 cup chopped pecans Can substitute with walnuts or almonds.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil Keeps the cake moist.
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup caramel sauce For drizzling on top.
- 1/4 teaspoon sea salt For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large mixing bowl, whisk oil and sugar until combined and smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the dry mixture to wet ingredients, mixing until just combined.
- Fold in the chopped apples and pecans until evenly distributed.
Baking
- Pour batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes after removing from the oven.
Serving
- Drizzle warm cake with caramel sauce and sprinkle sea salt before serving.
- Serve warm with ice cream or at room temperature with coffee.
Notes
Store leftovers in an airtight container at room temperature for a few days or refrigerate for up to a week. For longer storage, freeze slices wrapped in plastic wrap and aluminum foil.