Apple Dapple Bundt Cake with Caramel Drizzle

This Apple Dapple Cake is full of cozy flavor-shredded and diced apples, crunchy pecans, warm cinnamon, and a caramel drizzle that seeps into the cake. Baked in a bundt pan, you poke holes and pour some caramel to absorb, then invert and top with more caramel for a beautifully sticky finish. 

Want more crave worthy desserts with apple? Try this family favorite apple bread pudding or apple crisp.

Apples, Nuts & Caramel - The Dream Team

For this cake you'll need:

• All-Purpose Flour, Baking Powder, Baking Soda, Salt, Ground Cinnamon
  These establish the cake's structure, lift, and spiced apple flavor.
• Neutral Oil, Granulated + Brown Sugar, Vanilla, Eggs
  Oil keeps it moist; the sugars sweeten while brown sugar adds depth. Vanilla and eggs give flavor and binding.
• Cooking Apples (shredded + diced) & Chopped Pecans
  Apples provide juiciness and texture; pecans add crunch and contrast. The mix of shredded + diced helps the distribution.
• Caramel Drizzle (Butter, Light Brown Sugar, Heavy Cream, Salt)
  This is poured into holes after baking, then re-warmed and drizzled again to soak into the cake and coat the top.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Make It, Pour It, Flip It, Devour

• Use a scale to weigh your ingredients for the most accuracy.
• Don't overmix the dry ingredients into the wet ingredients, it will cause a tough cake.
• Make sure the bundt pan is heavily greased so the cake doesn't get stuck.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Apple Dapple Bundt Cake with Caramel Drizzle

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This Apple Dapple Cake is full of cozy flavor-shredded and diced apples, crunchy pecans, warm cinnamon, and a caramel drizzle that seeps into the cake. Baked in a bundt pan, you poke holes and pour some caramel to absorb, then invert and top with more caramel for a beautifully sticky finish. 

• Total Time: 2 Hours 20 Minutes
• Yield: 12-18 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Apple Bundt Cake 

• 375 grams (3 Cups) All-Purpose Flour/ Plain Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoons Baking Soda
• ½ Teaspoon Salt
• 1 ½ Teaspoon Ground Cinnamon
• 12oz (1 ½ Cups) Neutral Oil (Avocado Oil or Vegetable Oil)
• 200 grams (1 Cup) Granulated Sugar
• 200 grams (1 Cup) Brown Sugar
• 1 Tablespoons Pure Vanilla Extract
• 3 Large Eggs, at room temperature
• 3 cups (2 Medium-Large/4 Small) Cooking Apples*, Granny Smith or Honeycrisp are my favorite to use and I like to do 1 cup shredded and 2 cup diced
• 1 cup Roughly Chopped Pecans

Caramel Drizzle

• 6oz (¾ Cup) Unsalted Butter
• 200 grams (1 Cup) Light Brown Sugar
• ¼ cup Heavy Whipping Cream
• ½ Teaspoon Salt

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Instructions

Apple Pecans Cake

1. Preheat oven to 350F/180C and grease a 10-cup bundt pan.
2. In a large bowl whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
3. In another large bowl whisk together the vegetable oil, sugars, vanilla extract, and eggs. Make sure to whisk until fully combined. 
4. Add the dry ingredients to the wet ingredients, and mix until just combined, add the apples and pecans and mix until just combined, over mixing can create a tough cake. 
5. Pour apple cake batter evenly into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted comes out clean. Depending on the shape of your bundt pan your cake may be wider or taller, a wider cake pan will bake quicker than a taller bundt pan. As soon as the cake is out of the oven make the caramel topping.

Caramel Topping

1. In a large pot add the butter, brown sugar, whipping cream and salt. Whisk constantly over medium heat for 3-4 minutes the mixture should bubble up and thicken slightly. 
2. Take a skewer or I use my metal probe of a thermometer to poke holes all over the cake. Pour ⅓-1/2 of the caramel drizzle on top of the cake letting it sink into all the holes. Let the cake rest for one hour inside the pan. Place the remaining caramel drizzle back on the stove with a lid on to sit for an hour. After an hour invert the cake onto a serving plate and rewarm the caramel over low-medium heat mixing continuously for two minutes. 
3. Gently drizzle the sauce all over the cake. Store cake in an air-tight container at room temperature for up to 4 days, if you live in a warm environment store the cake in the refrigerator.

• Author: Elizabeth Waterson
• Prep Time: 20 Minutes
• Cool Time: 60 Minutes
• Cook Time: 60 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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