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Quick Apple Dapple Cake with Easy Buttermilk Glaze

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A quick and easy apple cake with a tangy buttermilk glaze, perfect for weeknights or bake sales. Made with simple ingredients, this tender, spiced cake is a crowd-pleaser that tastes like home.

Ingredients

Scale
  • 2 medium apples (about 300g), peeled, cored, and chopped into small cubes (Granny Smith, Honeycrisp, or Fuji)
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (240ml) buttermilk (full-fat or low-fat)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • For the Buttermilk Glaze:
  • ¼ cup (60ml) buttermilk
  • 1½ cups (180g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray. Optionally, line the bottom with parchment paper for easy removal.
  2. Peel and chop the apples into small cubes (about ½ inch each). Set aside in a small bowl. If worried about browning, toss with a squeeze of lemon juice.
  3. In a large bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder until evenly distributed.
  4. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Then add the vanilla extract and buttermilk, whisking until combined and smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently, just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  6. Fold in the chopped apples until evenly distributed throughout the batter.
  7. Scrape the batter into the prepared pan and spread it into an even layer. Smooth the top with a spatula.
  8. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  9. Cool the cake in the pan on a wire rack for exactly 10 minutes.
  10. While the cake cools, make the glaze: In a small bowl, whisk together the powdered sugar, melted butter, buttermilk, vanilla, and a pinch of salt until smooth. The glaze should be thick but pourable; adjust with more buttermilk or powdered sugar as needed.
  11. Pour the glaze over the warm cake and spread evenly with a spatula or spoon. Let it drizzle down the sides. Allow the cake to cool completely before slicing (at least 20 minutes after glazing).

Notes

Don’t overmix the batter to avoid a tough cake. Use room temperature eggs and buttermilk for best results. Granny Smith apples are recommended for their tartness and ability to hold shape. Check baking soda freshness by dropping a pinch into vinegar; it should fizz vigorously. Let the cake cool completely before slicing to prevent crumbling. The cake tastes even better the next day as flavors meld.

Nutrition

Keywords: apple dapple cake, buttermilk glaze, quick apple cake, easy dessert, fall baking, apple cake recipe

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