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This apple dapple cake is a vintage Amish recipe with a simple apple flavor. Use Granny Smith apples to balance the sweetness of the cake.
We’re kicking off apple season with this easy Apple Dapple Cake recipe. Think 8 ingredients & 10 minutes prep time. In less than an hour you’ll be sitting down to a slice of warm apple cake topped with a scoop of vanilla ice cream and caramel topping.
This apple cake recipe comes from my favorite Amish cookbook that I’ve had since I was newly married. What caught my attention was the simplicity of this recipe. And I know you’ll love it, too.
About this Apple Dapple Cake Recipe:
Flavor: Most apple desserts have spices such as cinnamon, nutmeg and cloves. This recipe has a simple flavor that allows all of that apple sweetness to shine through. Add cinnamon if you’d like (more on that below), or enjoy it as is.
Texture: This cake has a unique texture, almost like a thick, soft, cookie cake. It’s not light and fluffy. It’s dense and moist, which holds up to all of the apples, ice cream and caramel.
Method: Bake this cake in a standard 9×13″ baking pan.
What kind of apples are best for baking?
Use Granny Smith apples in this recipe. The apples are tart, which works well with the already sweet cake. Granny Smith apples are easy to find and are often one of the cheaper apples to buy.
If you don’t like Granny Smith, try Braeburn, Gala or Honeycrisp.
What is the easiest way to peel apples?
Use an apple peeler/slicer/corer kitchen gadget that quickly peels, cores and slices apples. It’s amazing and I don’t know how we’d survive fall baking without it.
That tool is how you will keep this recipe quick and easy. It will take about 3 minutes to peel the apples needed for this cake.
Apple Dapple Cake Ingredients
There are only 8 ingredients needed for the cake, but I highly recommend serving with ice cream and caramel. 🤤
For extra richness, use half light brown sugar and have white sugar. But most times I use all white.
3cupspeeled, cored and chopped Granny Smith apples
Preheat the oven to 350ºF. Spray a 9×13" baking pan with cooking spray. Line with parchment paper for easy removal if desired.
In a large mixing bowl, whisk together the eggs, sugar and oil. Mix until evenly combined.
Add the flour, salt and baking soda. Mix just until barely blended. Do not over mix.
Fold in the vanilla and chopped apples. The batter will be very thick.
Spread the cake batter in the prepared pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean. If the cake is getting too brown too quickly, cover the cake loosely with aluminum foil to continue baking.
Serve warm with ice cream and caramel topping.
Store leftovers in an airtight container at room temperature for 48 hours. Freeze any leftovers in an airtight container for up to 2 months.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**