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Ultra-Moist Apple Dapple Cake with Caramel Glaze - featured image

Ultra-Moist Apple Dapple Cake with Caramel Glaze

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

A tender, incredibly moist apple cake featuring a buttery buttermilk batter, folded-in Granny Smith apples, and finished with a rich salted caramel glaze.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt (kosher)
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk
  • 3 medium Granny Smith apples, peeled and diced into 1/2-inch cubes
  • 1 teaspoon cinnamon (optional, for apples)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (55g) unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan, line the bottom with parchment paper, and dust lightly with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Scrape down the bowl sides. Add vanilla extract and mix briefly.
  5. Reduce mixer speed to low. Add half of the dry ingredients, mix until combined. Add all buttermilk, mix gently. Add remaining dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the diced apples (and cinnamon if using) using a silicone spatula until evenly distributed.
  7. Spread batter evenly into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Cool the cake in the pan for 15 minutes, then turn out onto a cooling rack to cool completely (at least 30 minutes).
  9. While the cake cools, make the glaze: In a small saucepan, combine heavy cream, brown sugar, butter, and salt. Heat over medium, stirring constantly, until sugar dissolves and mixture boils. Simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in vanilla.
  10. Drizzle the warm caramel glaze over the completely cooled cake. Spread evenly to edges. Slice and serve.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a tough cake. The cake is best eaten the day it is made but keeps for up to 3 days at room temperature. For freezing, freeze the cake without the glaze.

  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 35
  • Sodium: 220
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 4

Keywords: apple cake, caramel glaze, moist cake, buttermilk cake, fall dessert, homemade cake, apple dapple cake

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Find it online: https://mydinnerecipes.com/ultra-moist-apple-dapple-cake-with-caramel-glaze/