Description
This Caramel Apple Pound Cake is a delightful dessert combining tender, moist apple-infused pound cake with a rich, buttery caramel glaze. Perfect for fall and holiday gatherings, this cake delivers warm apple pie spices and a luscious caramel topping that complements the soft texture beautifully.
Ingredients
Scale
For the Apple Pound Cake
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 ½ teaspoons apple pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 medium Red Delicious apples, peeled and finely chopped (about 2 cups)
For the Caramel Glaze
- ½ cup salted butter
- ½ cup packed brown sugar
- 2 teaspoons milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup fluted tube cake pan thoroughly to ensure the cake releases easily after baking.
- Mix Wet Ingredients: In a large bowl, combine the granulated sugar, vegetable oil, vanilla extract, and eggs. Using an electric hand mixer, beat on medium speed until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes.
- Add Dry Ingredients: Gradually add the all-purpose flour, apple pie spice, salt, and baking soda to the wet mixture. Beat until just combined to avoid overmixing, which can make the cake dense.
- Incorporate Apples: Gently fold in the peeled and finely chopped apples evenly throughout the batter using a spatula.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then carefully invert it onto a cooling rack and allow it to cool completely.
- Prepare Caramel Glaze: In a medium saucepan over medium-high heat, combine the salted butter, brown sugar, and milk. Stir until the butter melts and the mixture comes to a boil. Boil for 2 minutes while stirring constantly to prevent burning, then remove from heat.
- Glaze the Cake: Spoon the warm caramel glaze evenly over the cooled cake to coat the top and sides.
- Serve: Slice the cake and serve, optionally with vanilla ice cream for an extra special touch. Enjoy your homemade caramel apple pound cake!
Notes
- Use Red Delicious apples for a sweet and firm texture, but Granny Smith apples can also be used for a tart flavor.
- Make sure to peel and finely chop the apples so they bake evenly within the cake.
- Do not overmix the batter once flour is added to avoid a tough cake.
- Allow the cake to cool completely before glazing to ensure the glaze sets properly.
- Store leftover cake covered tightly at room temperature for up to 3 days or refrigerate for up to a week.
