It’s wild how the rich scent of cinnamon and baked apples can instantly remind you of autumn afternoons and cozy kitchens—I swear, every time I pull Amish Apple Dapple Cake out of the oven, my house feels like a slice of heaven. The first time I made this cake, it was late September, and I had a mountain of apples from an orchard haul. I needed something easy, comforting, and a little old-fashioned (let’s be real, sometimes you just crave those classic, homey desserts). That’s when I stumbled onto this Amish Apple Dapple Cake recipe, which, honestly, has become my go-to for every season—apple season or not!
This cake is all about juicy apples tucked into a soft, slightly dense crumb, shot through with warm spices and finished with a sticky brown sugar glaze. It’s a recipe that feels like it’s been passed down for generations (and if you ask around, you’ll hear stories of grandmas making it for Sunday suppers). I’ve tweaked it a little over the years—sometimes swapping out nuts, adjusting the spice, or even playing with different apple varieties. No matter how you spin it, the result is always a crowd-pleaser. It’s perfect for busy families (the batter comes together in minutes), picky eaters (who can resist that caramel-y topping?), or anyone on a mission to bake something that’s equal parts nostalgia and flavor.
I’ve made this Amish Apple Dapple Cake more times than I can count, and every single time, it’s just…right. Whether you’re baking for a holiday, a potluck, or just to treat yourself, there’s something almost magical about the way this cake brings warmth and cheer. If you’re searching for an easy homemade dessert for fall (or honestly, any time of year), you’re in for a treat. Let’s jump in and make some memories with this irresistible Amish Apple Dapple Cake!
Why You’ll Love This Amish Apple Dapple Cake Recipe
- Quick & Easy: You’ll have this cake ready for the oven in under 20 minutes—no fancy mixer required, just a bowl and a spoon!
- Simple Ingredients: Everything you need is probably already in your kitchen. Apples, flour, sugar, eggs—the classics.
- Perfect for Any Occasion: This cake shines at fall gatherings, holiday brunches, or just a regular Tuesday when you need a little comfort.
- Crowd-Pleaser: Kids love the sweet glaze, adults appreciate the nostalgia, and honestly? There’s never a crumb left.
- Unbelievably Delicious: The dappled chunks of apple and that glossy glaze make every bite moist, tender, and full of rich, autumnal flavor.
What sets this Amish Apple Dapple Cake apart? For starters, you don’t need to cream butter or fuss with delicate layers. The apples are folded right into the batter, making each slice bursting with fruit. The brown sugar glaze, poured over the hot cake, soaks in and creates a sticky, caramelized top—seriously, it’s the kind of thing you’ll want to lick off your plate. I’ve tested this recipe for years (sometimes swapping in pecans, sometimes sneaking in a pinch of nutmeg), and it never fails.
This isn’t just your everyday apple cake—it’s the one that makes your house smell amazing, your friends ask for seconds, and your family request it for every holiday. It’s comfort food at its finest: hearty, sweet, and with just the right amount of rustic charm. If you want a dessert that feels like a warm hug, this Amish Apple Dapple Cake is it.
Ingredients Needed for Amish Apple Dapple Cake
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, though the apples steal the show. Here’s what you’ll need:
- For the Cake Batter:
- 2 cups (240g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (trust me, don’t skimp)
- 1/4 teaspoon ground nutmeg (optional, but adds warmth)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 cup (180ml) neutral oil (like canola or vegetable; I’ve used melted coconut oil too)
- 2 teaspoons pure vanilla extract
- 3 cups (about 375g) peeled, cored, and diced apples (Granny Smith, Honeycrisp, or Gala all work—use what you love)
- 1/2 cup (60g) chopped walnuts or pecans (optional, but classic)
- For the Glaze:
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (60ml) unsalted butter
- 2 tablespoons (30ml) milk (whole milk for richness, but any works)
- 1/2 teaspoon pure vanilla extract
Ingredient Tips: For apples, firmer varieties hold up best—Granny Smith adds a tart bite, while Fuji or Gala are sweeter. I’ve tried this with pears in a pinch, and it’s surprisingly good! If you need it nut-free, just skip the walnuts. For gluten-free, swap the all-purpose flour for a trusted blend (I like Bob’s Red Mill). If you want to cut back on sugar, you can reduce the granulated sugar by 1/4 cup—won’t hurt the texture.
Personal favorite brands? I use King Arthur flour for baking and Nielsen-Massey for vanilla. If you’re using coconut oil, make sure it’s melted and cooled a bit before mixing in (otherwise, you’ll get weird clumps). And hey, if you’re low on cinnamon, a dash of pumpkin pie spice can fill in!
Equipment Needed
- Mixing Bowls: One large for the batter, one small for the glaze.
- Whisk & Wooden Spoon: A whisk works for dry ingredients, but I’m old-school—a wooden spoon gets the job done for mixing.
- Measuring Cups & Spoons: For accuracy, especially with flour and spices. (I always fluff my flour before measuring—learned the hard way!)
- 9×13-inch (23x33cm) Baking Pan: Glass or metal, both work. Grease it well.
- Peeler and Paring Knife: For prepping apples. If you have an apple corer, even better—makes things faster.
- Small Saucepan: For the glaze. Stainless steel is easiest to clean.
- Wire Rack: Helps the cake cool evenly.
If you don’t have a 9×13-inch pan, you can use two 8-inch square pans—just check the cake a bit earlier. For the glaze, a microwave-safe bowl works if you’re short on saucepans (just heat in 20-second bursts!). My favorite wooden spoons have survived hundreds of cakes—just wash and dry them well to avoid splitting. If you’re new to baking, thrift store pans are super budget-friendly and just as good as fancy ones.
Preparation Method
- Prep the Pan & Apples: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or cooking spray. Peel, core, and dice apples into small cubes (about 1/2-inch/1.25cm pieces). Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) flour, 1.5 teaspoons baking soda, 0.5 teaspoon salt, 2 teaspoons cinnamon, and 0.25 teaspoon nutmeg (if using). Make sure the spices are evenly distributed—smell should be warm and spicy!
- Combine Wet Ingredients: In a separate bowl, whisk together 1 cup (200g) sugar, 0.5 cup (100g) brown sugar, 2 eggs, 0.75 cup (180ml) oil, and 2 teaspoons vanilla. The mixture should look thick and glossy.
- Mix Batter: Pour the wet ingredients into the dry. Stir gently with a wooden spoon—don’t overmix or the cake gets tough. Batter will look thick.
- Fold in Apples & Nuts: Add the diced apples and 0.5 cup (60g) nuts (if using). Fold until just combined. The batter should be chunky and studded with fruit.
- Transfer to Pan: Spread the batter evenly into your prepared pan. Use a spatula to smooth the top—don’t worry if it looks rustic, that’s part of the charm.
- Bake: Bake for 40-50 minutes, checking at the 40-minute mark. The cake is done when a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter). The top should be golden and slightly cracked.
- Make the Glaze: While the cake bakes, combine 0.5 cup (100g) brown sugar, 0.25 cup (60ml) butter, and 2 tablespoons (30ml) milk in a small saucepan over medium heat. Bring to a gentle boil, stirring constantly. Boil for 2 minutes, then remove from heat and stir in 0.5 teaspoon vanilla. The glaze should be smooth and glossy.
- Glaze the Cake: When the cake is done, poke holes all over the top with a fork or skewer. Pour the hot glaze evenly over the warm cake. It will bubble and soak in—don’t skip this step!
- Cool & Serve: Let the cake cool in the pan for at least 20 minutes (if you can wait!). Slice and serve warm or at room temperature.
Preparation Notes: If your apples are extra juicy, toss them with a tablespoon of flour before mixing in—helps keep the cake from getting soggy. If the cake browns too quickly, tent with foil at the 35-minute mark. I’ve had times where the glaze thickened too much—just add a splash more milk to loosen it up. The aroma should be sweet, warm, and a little nutty. If your cake looks dry, you probably baked it a little too long—don’t panic, the glaze will fix it!
Cooking Tips & Techniques
Honestly, baking this Amish Apple Dapple Cake is pretty forgiving, but there are a few ways to get bakery-worthy results:
- Don’t Overmix: After adding the wet to dry, stir just until combined. Overworking the batter makes the cake dense (learned that one after a few rubbery cakes!).
- Even Apple Distribution: Make sure apples are evenly folded in. If they clump, some bites will be too moist, others too dry.
- Check for Doneness: Ovens can be finicky. Start checking at 40 minutes—look for a golden top and a toothpick with just a few crumbs.
- Glaze Timing: Pour the glaze on while the cake is hot! This lets it soak in, giving that signature sticky top.
- Nut-Free Option: If skipping nuts, add an extra 1/4 cup apples for more moisture.
I’ve messed up the glaze by letting it boil too long—it turns into caramel! So keep a close eye and remove it as soon as it thickens. If you want a lighter cake, swap half the oil for unsweetened applesauce. Multitasking tip: Prep the glaze ingredients while the cake is baking—makes the process smoother. And if you’re baking for a crowd, double the recipe and use a sheet pan. Consistency is all about measuring accurately and letting the cake rest after baking—it makes slicing way easier.
Variations & Adaptations
- Gluten-Free: Swap the all-purpose flour for your favorite gluten-free blend. I’ve used King Arthur’s measure-for-measure—worked perfectly.
- Dairy-Free: Use coconut oil instead of butter in the glaze and almond or oat milk instead of regular milk. The cake stays moist and rich, promise!
- Seasonal Twist: In summer, swap apples for fresh peaches or pears. A little lemon zest in the batter gives it a bright flavor.
- Spice It Up: Add ground ginger or cardamom for a different flavor profile. If you love spice, toss in some pumpkin pie spice.
- Nut-Free: Skip the nuts and add dried cranberries or raisins for a chewy bite.
I once made this cake with chopped dates and walnuts—it was almost like sticky toffee pudding. You can bake this in muffin tins for individual portions (reduce baking time to about 25 minutes). For a richer treat, swirl in a little caramel sauce before baking. If you’re worried about allergens, always check your labels—especially with flour blends and baking soda.
Serving & Storage Suggestions
This cake is best served slightly warm, straight from the pan—seriously, the glaze is gooey and perfect. For a pretty presentation, dust with powdered sugar or add a dollop of whipped cream. It pairs well with coffee, hot tea, or even cold cider (so autumnal!).
If you’re serving for brunch, add a side of crisp bacon or sausage—trust me, sweet and savory is magic. For dessert, a scoop of vanilla ice cream takes it to another level.
Storage: Cover leftovers tightly and keep at room temperature for up to 2 days. Refrigerate for up to 5 days (the glaze keeps it moist). To freeze, wrap slices individually in plastic and store in a zip-top bag for up to 2 months. Thaw at room temp, then reheat in the microwave for 15-20 seconds. The flavors get deeper after a day or two—sometimes I think it’s even better the second day!
Nutritional Information & Benefits
| Serving Size | Calories | Fat | Carbs | Protein |
|---|---|---|---|---|
| 1 slice (1/12 of cake) | ~290 | 11g | 46g | 3g |
Health Highlights: Apples supply fiber, vitamin C, and natural sweetness. The cake can be made nut-free and dairy-free, and swapping for whole wheat flour adds extra nutrition. If you use coconut oil, you’ll get a dose of healthy fats. Watch for allergens—nuts, eggs, and wheat are the main ones.
Personally, I love that you can sneak in more fruit or reduce the sugar and still have a cake that feels like dessert. It’s comfort food with a little extra wholesome goodness—perfect for anyone looking for a homemade treat that’s a bit lighter than traditional apple cakes.
Conclusion
If you’re looking for a dessert that’s simple, cozy, and always a hit, this Amish Apple Dapple Cake is the one to try. It’s packed with juicy apples, drenched in a caramel-like glaze, and just the right amount of sweet. Whether you’re baking for a holiday, a family gathering, or a quiet night in, it’s the kind of cake that brings everyone together.
Honestly, this cake never gets old for me. I hope you’ll try it, make it your own, and share it with those you love. Don’t be afraid to swap ingredients or add your own twist—baking should be fun, not fussy!
If you make this Amish Apple Dapple Cake, let me know in the comments what you think, or share your photos on Pinterest—I love seeing your creations! Here’s to cozy kitchens, warm cake, and a recipe you’ll come back to every season.
Frequently Asked Questions
Can I use any type of apple for Amish Apple Dapple Cake?
Absolutely! Granny Smith, Honeycrisp, Gala, and Fuji all work well. Tart apples add a nice contrast, but sweeter ones make the cake extra moist and flavorful.
Can I make Amish Apple Dapple Cake ahead of time?
Yes! Bake the cake, cool it, and store tightly covered. It keeps at room temperature for 2 days or in the fridge for up to 5 days. The flavors deepen overnight!
How do I make this recipe nut-free?
Just skip the walnuts or pecans—no need to adjust anything else. You can add extra apples or swap in dried fruit if you want more texture.
Can I freeze Amish Apple Dapple Cake?
Definitely. Slice the cake, wrap pieces tightly in plastic, and freeze for up to 2 months. Thaw before serving and reheat for a few seconds in the microwave for best results.
What if I don’t have a 9×13-inch pan?
You can use two 8-inch square pans or a larger sheet pan. Just check the cake earlier, as baking time may vary. The cake should be golden and a toothpick should come out clean.
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Amish Apple Dapple Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
A cozy, old-fashioned apple cake packed with juicy apples, warm spices, and finished with a sticky brown sugar glaze. This easy homemade dessert is perfect for fall gatherings, holidays, or any time you crave comfort food.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 cup neutral oil (canola, vegetable, or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 3 cups peeled, cored, and diced apples (Granny Smith, Honeycrisp, or Gala)
- 1/2 cup chopped walnuts or pecans (optional)
- For the glaze:
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray.
- Peel, core, and dice apples into small cubes (about 1/2-inch pieces). Set aside.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg (if using).
- In a separate bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until thick and glossy.
- Pour wet ingredients into dry ingredients and stir gently with a wooden spoon until just combined. Do not overmix.
- Fold in diced apples and nuts (if using) until evenly distributed.
- Spread batter evenly into prepared pan and smooth the top.
- Bake for 40-50 minutes, checking at 40 minutes. Cake is done when a toothpick inserted in the center comes out clean or with moist crumbs.
- While cake bakes, make the glaze: In a small saucepan, combine brown sugar, butter, and milk. Bring to a gentle boil over medium heat, stirring constantly. Boil for 2 minutes, remove from heat, and stir in vanilla extract.
- When cake is done, poke holes all over the top with a fork or skewer. Pour hot glaze evenly over the warm cake.
- Let cake cool in the pan for at least 20 minutes before slicing and serving. Serve warm or at room temperature.
Notes
For nut-free, skip the walnuts or pecans and add extra apples or dried fruit. Use firmer apple varieties for best texture. If apples are very juicy, toss with a tablespoon of flour before adding to batter. Tent with foil if cake browns too quickly. For gluten-free, substitute a trusted gluten-free flour blend. The glaze should be poured on while the cake is hot for best absorption. Store leftovers tightly covered at room temperature for 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 290
- Sugar: 30
- Sodium: 220
- Fat: 11
- Saturated Fat: 3
- Carbohydrates: 46
- Fiber: 2
- Protein: 3
Keywords: apple cake, Amish dessert, fall baking, easy cake, brown sugar glaze, homemade apple cake, autumn dessert, nut-free option, old-fashioned cake, comfort food
