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Pumpkin Apple Dapple Cake

Pumpkin Apple Dapple Cake 16.000

Deb Lindsey for The Washington Post

Oct 23, 2017

Cinnamon rings loud and clear in this moist, easy-to-assemble cake.

Make Ahead: The cake can be stored, covered, for up to 4 days.

16 - 20

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16-20 servings

  • For the cake
  • 3 cups flour
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup pure pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 cups peeled, coarsely chopped apples
  • 1 cup chopped pecans
  • For the glaze
  • 1 cup sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup buttermilk, whole milk or low-fat milk
  • 1 teaspoon ground cinnamon


For the cake: Preheat the oven to 350 degrees. Use cooking oil spray to grease a 9-by-13-inch pan, preferably with tall sides.

Whisk together the flour, sugar, 2 teaspoons of the cinnamon, baking soda and the salt in a mixing bowl. Make a well in the center of the mixture.

Whisk the eggs in a large liquid measuring cup until lightly beaten, then add the oil, pumpkin puree and vanilla extract, stirring to incorporate. Pour into the flour mixture’s well and stir until there is no trace of dry ingredients left.

Sprinkle the remaining 1/2 teaspoon of cinnamon over the apples, then stir them and the pecans into the cake batter. Spread the batter evenly in the pan. Bake (middle rack) for about 40 minutes, or until a tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack.

Meanwhile, make the glaze: Combine the sugar, butter and buttermilk or milk in a small saucepan over medium-high heat. Cook, stirring, until the butter has melted and the sugar has dissolved. Bring to a boil, then cook for 1 minute, to form a thickened glaze. Whisk in the cinnamon until well incorporated. Remove from the heat.

Let the glaze cool for a minute or so, then drizzle it over the still-warm cake (in its pan). Wait until the glaze has cooled and set before serving.

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Recipe Source

Adapted from a recipe on the blog called A Southern Grace.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 20, using buttermilk): 320

% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 5g 25%

Cholesterol: 40mg 13%

Sodium: 85mg 4%

Total Carbohydrates: 43g 14%

Dietary Fiber: 2g 8%

Sugar: 27g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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