recipe for apple dump cake
The Best recipe for apple dump cake
The best part? It’s a crowd-pleaser for all ages, whether you’re serving it at a birthday party or just enjoying it with a cup of coffee after dinner. Plus, it’s a great way to use up apples that might be getting a little soft or ripe. I’ve also found that the fiber and natural sugars in the apples make it a lighter option than traditional cakes, so it’s a little healthier than you might think—just not so healthy that it’ll make you feel deprived. It’s the kind of dessert that’s easy to love, whether you’re baking for a holiday or just treating yourself to something sweet.
Classic Apple Dumpling Cake
A comforting, buttery cake studded with spiced apple dumplings. Perfect for breakfast or dessert with a warm cinnamon-spiced filling.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup granulated brown sugar
- 1 cup chopped apples (peeled and diced)
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup water
- 1 tbsp unsalted butter
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Stir in melted butter, egg, and vanilla until smooth. -
3
In a separate bowl, combine brown sugar, granulated sugar, chopped apples, flour, cinnamon, nutmeg, water, and butter. Mix until a dough forms. -
4
Roll out the cake batter into a 12-inch circle. Cut 1-inch circles from the dough for dumplings. Place each circle about 1 inch apart on the prepared baking sheet. -
5
Bake the cake for 15 minutes. Reduce oven temperature to 350°F and bake the dumplings for 15–18 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Rolling pin
- Oven
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Apple Dumpling Cake Works
❓ Frequently Asked Questions About Apple Dumpling Cake
How do I adjust the texture if my apple dump cake turns out too dense?
Try reducing the baking time by 2–3 minutes and checking for doneness with a toothpick—it should come out clean. If the cake still feels heavy, lightly brush the top with a mixture of 1 tablespoon melted butter and 1 teaspoon vanilla extract after baking. This helps restore moisture and lift the layers.
Can I substitute fresh apples for the canned variety used in this recipe?
Yes, but choose firm, slightly tart apples like Honeycrisp, Fuji, or Granny Smith. Peel, core, and dice them into 1-inch cubes, then cook them in the same pan with the applesauce until tender (about 8–10 minutes). Let them cool before folding into the batter.
What if I don’t have a stand mixer for creaming the butter and sugar?
Use a hand mixer or whisk vigorously in batches. For a manual approach, beat the butter and sugar by hand until light and fluffy—about 3–4 minutes—until the mixture holds its shape when pressed.
How can I make this cake ahead of time?
Bake the cake as directed, then cool completely before slicing. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a 350°F oven for 5–7 minutes to revive moisture.
What’s the trick for keeping the cake moist after baking?
After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Brush the top with a light coat of simple syrup (equal parts sugar and water, heated and cooled) to add shine and extra moisture. Avoid over-brushing to prevent a soggy texture.
