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Wholesome Apple Dapple Cake with Easy Buttermilk Glaze

Wholesome Apple Dapple Cake with Buttermilk Glaze - featured image
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A tender, wholesome apple cake made with whole wheat pastry flour, applesauce, and a tangy buttermilk glaze. Perfect for breakfast, dessert, or any time you need a comforting treat that uses simple ingredients.

Ingredients

Scale
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup maple syrup (or honey)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/2 cup buttermilk, shaken
  • 2 cups peeled, chopped apples (about 2 medium apples, such as Honeycrisp, Fuji, or Granny Smith)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Buttermilk Glaze:
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, beat butter and coconut sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add maple syrup and beat for another minute.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a small bowl, whisk together applesauce and buttermilk.
  5. With mixer on low, add dry ingredients in three additions, alternating with the applesauce-buttermilk mixture, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in chopped apples and nuts (if using) with a rubber spatula until evenly distributed.
  7. Pour batter into prepared pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely (about 1 hour).
  9. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons buttermilk, vanilla, and salt until smooth. Add more buttermilk if needed for a pourable consistency.
  10. Pour glaze over cooled cake, letting it drip down the sides. Let set for 10-15 minutes before slicing.

Notes

Room temperature ingredients matter for proper emulsification. Don’t overmix the batter once flour is added. Let cake cool completely before glazing to prevent glaze from running off. Toast nuts first for extra flavor. Cake tastes even better on day two.

Nutrition

Keywords: apple cake, buttermilk glaze, whole wheat, healthy dessert, apple dapple cake, easy apple cake, fall baking

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