Apple Dapple Cake

I usually exhibit Herculean self-control when it comes to moderation, but my willpower is nonexistent when it comes to Apple Dapple cake.  The texture is divine; the apples and caramel glaze add a hint of crunch and the batter is consistently moist.

Bring this cake to your next social event and you will gain instant culinary credibility.



1 1/2 cups canola oil
2 cups sugar
3 eggs
2 teaspoons vanilla
3 cups white whole wheat all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
1 cup chopped pecans (optional)
3 cups coarsely chopped apples (about 3-5 large apples; I use Honeycrisp or Gala. Granny Smith are ideal for a refreshing contrast to the sweetness of the batter).
1 cup packed light brown sugar
1/4 cup 2% or 1% milk
1/2 cup margarine


  1. Preheat oven to 350 degrees F.
  2. Mix oil, sugar, eggs, and vanilla together.
  3. In a large bowl, combine the flour, salt, baking soda and cinnamon. Add to wet mixture.
  4. Fold in the pecans and apples–do not over mix!
  5. Gently mix until combined (batter will be very thick).
  6. Spray a bundt pan or 13″x9″ baking dish with cooking spray.
  7. Bake at 350 degrees F for 40-45 minutes.

For the Glaze

  1. In a medium saucepan, combine brown sugar, milk and margarine on medium-high heat and bring to a boil.
  2. Boil for three minutes, stirring frequently.
  3. Remove from heat and immediately drizzle the glaze over the cake.
  4. Cool for at least 25 minutes and enjoy.

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