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Best Brown Sugar Apple Dapple Cake Recipe

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This Brown Sugar Apple Dapple Cake is a rustic, incredibly moist loaf packed with caramelized brown sugar flavor and tart apples. It’s a simple, no-mixer recipe that delivers deep, comforting flavor and a tender crumb every time.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ cups (300g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup (180ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • 2 teaspoons vanilla extract
  • 2 medium apples (about 2 cups chopped), peeled, cored, and cut into ½-inch cubes (Granny Smith recommended)
  • ½ cup (60g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or 10-inch Bundt pan generously with butter and dust with flour.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a medium bowl, combine the brown sugar, granulated sugar, and vegetable oil. Whisk until it looks like wet sand, about 30 seconds.
  4. Add the eggs one at a time, whisking well after each. Then whisk in the buttermilk and vanilla until smooth and pale brown.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—a few lumps are fine. Do not overmix.
  6. Fold in the chopped apples and nuts (if using) with about 10 folds, just until evenly distributed.
  7. Pour the batter into the prepared pan and spread into an even layer. The batter will be thick.
  8. Bake for 55-65 minutes for a loaf pan, or 65-75 minutes for a Bundt pan. Start checking at the 50-minute mark. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes. Then turn it out onto a cooling rack. Let cool completely before slicing, about 2 hours.

Notes

Don’t overmix the batter—stir until just combined to avoid a dense cake. Use room temperature ingredients for best emulsification. Let the cake cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice or full-fat coconut milk.

Nutrition

Keywords: apple cake, brown sugar cake, apple dapple cake, fall dessert, easy apple cake, moist apple cake, loaf cake

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