Moist, homemade Apple Dapple Cake is a warm, spiced apple cake topped with a brown sugar cream icing. Its the perfect cozy fall dessert!A SIMPLE HOMEMADE APPLE CAKEApple Dapple Cake is a simple, comforting sheet cake loaded with tender apple pieces and warm spices, then finished with a buttery brown sugar cream icing. This apple cake is great for weeknights, potlucks, and can be fancy enough for holiday dessert tables. I love boiled icings like this because they go on warm and they seep into the cake a little bit so good!FREQUENTLY ASKED QUESTIONS:Can I use boxed cake mix instead? Yes, you could. I made this as a cake from scratch, but you can certainly use a boxed mix. Just know that a boxed cake mix doesnt need to be baked as long as this cake does. The original cake recipe baking time gives the apples plenty of time to soften. The overall cake texture will be slightly different too. I would recommend to partially cook down the apples with a little water or lemon juice in a pot before adding it to the cake mix to ensure they are soft after baking. Can I change the topping? Sure, you could frost a cake if thats what you prefer or try making a simple glaze of powdered sugar, milk, and vanilla. But if you want a super simple topping, go for the original topping. What else can I add to this cake? Add 1/2 cup chopped pecans or walnuts to the batter for extra crunch. What do I do if the icing thickens too much? If the glaze thickens too much while the cake cools, gently reheat it over low heat and stir until pourable. What to serve a slice of Apple Dapple Cake? This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Can I make this cake ahead of time? Yes. Store covered at room temperature up to 1 day, or refrigerate up to 4 days. Warm briefly before serving if chilled. How to store leftover cake? Cover the cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Can I freeze this cake? To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving. INGREDIENTS NEEDED (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)HOW TO MAKE APPLE DAPPLE CAKE:Preheat the oven to 350F and spray a 913-inch baking dish with nonstick cooking spray. Set aside.In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Whisk until evenly blended.In a large bowl, stir together the vegetable oil, granulated sugar, light brown sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Gently fold in the chopped apples.Spread the batter evenly into the prepared baking dish. Bake on the middle oven rack for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Note: Oven times can vary and many ovens have hot spots. Please go by doneness and not strictly by time.While the cake bakes, prepare the icing. In a small saucepan over medium heat, melt the butter. Add the light brown sugar, granulated sugar, and heavy cream, stirring constantly. Bring the mixture to a gentle boil and cook for 2-3 minutes until it thickens slightly. Remove from heat and mix in the vanilla extract.Let the cake cool for 10-15 minutes after baking, then pour the icing evenly over the warm cake, spreading it gently if needed.Allow the cake to cool completely before cutting into slices and serving. Enjoy!CRAVING MORE RECIPES?Irish Apple CakeCaramel Apple CakeApple Surprise CakeApple Pie Poke CakeCrock Pot Apple Dump CakeSparkling Apple Cider Pound Cake PrintApple Dapple CakeA thick, fudge like apple cake with a thick brown sugar icing. Course DessertCuisine AmericanPrep Time 20 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 12Calories 426kcalAuthor Brandie SkibinskiIngredientsFor the cake:2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon teaspoon ground nutmeg teaspoon salt cup vegetable oil1 cup granulated sugar cup light brown sugar packed1 teaspoon vanilla extract2 large eggs3 cups apples peeled, cored, and diced about inch thick (I used a mix of Granny Smith and Honeycrisp)For the icing: cup unsalted butter can use salted cup light brown sugar packed cup granulated sugar cup heavy cream teaspoon vanilla extractInstructionsPreheat the oven to 350F and spray a 913-inch baking dish with nonstick cooking spray. Set aside.In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Whisk until evenly blended. In a large bowl, stir together the vegetable oil, granulated sugar, light brown sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Gently fold in the chopped apples. Spread the batter evenly into the prepared baking dish. Bake on the middle oven rack for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Note: Oven times can vary and many ovens have hot spots. Please go by doneness and not strictly by time. While the cake bakes, prepare the icing. In a small saucepan over medium heat, melt the butter. Add the light brown sugar, granulated sugar, and heavy cream, stirring constantly. Bring the mixture to a gentle boil and cook for 2-3 minutes until it thickens slightly. Remove from heat and mix in the vanilla extract. Let the cake cool for 10-15 minutes after baking, then pour the icing evenly over the warm cake, spreading it gently if needed. Allow the cake to cool completely before cutting into slices and serving. Enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 426kcal | Carbohydrates: 59g | Protein: 3g | Fat: 20g | Sodium: 110mg | Fiber: 1g | Sugar: 42g