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Apple Dapple Cake

This Apple Dapple Cake is moist and flavorful, studded with apple chunks, raisins, coconut, and walnuts.
Print Recipe
Course lunch/dinner
Cuisine American
Servings 14 people
Calories 8537.8 kcal

Equipment

  • 1 10-inch Tube Pan
  • 1 Electric Mixer
  • 1 Large Mixing Bowl
  • 1 Small Saucepan For the glaze
  • 1 Cake Tester or Skewer To check for doneness

Ingredients
  

Main

  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • ½ cup butter softened
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups diced apple without peel
  • 1 cup flaked coconut
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup milk

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • Make the cake: Combine sugar, oil, and softened butter in a large mixing bowl; beat with an electric mixer until smooth and creamy. Mix in eggs, one at a time, then mix in vanilla. Gradually mix in flour, baking soda, and salt until well combined. Stir in apples, coconut, raisins, and walnuts. Pour batter into the prepared pan.
  • Bake in the preheated oven until a cake tester inserted in the center comes out clean, about 90 minutes. Remove from the oven and let cool from the pan for a few minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
  • While the cake is cooling, make the glaze: Combine brown sugar, butter, and milk in a small saucepan; bring to a boil. Once boiling, stir for 1 minute to combine.
  • Pour glaze over warm cake.

Notes

For an enhanced flavor profile, consider toasting the walnuts lightly before incorporating them into the batter; this deepens their nutty character. When selecting apples, a blend of tart (like Granny Smith) and sweet (like Honeycrisp) varieties offers a more complex taste and better texture post-bake. Ensure the tube pan is meticulously greased and floured to prevent sticking, which is common with rich, moist cakes. Do not overmix the batter after adding flour to maintain a tender crumb. The glaze should be poured over a cake that is still warm, but not piping hot, to allow optimal absorption without becoming too thin. A touch of cinnamon or nutmeg in the glaze can further elevate its aromatic appeal.