This pound cake is a perfect addition to your Thanksgiving festivities. However, you can have it at any other time of year as well. It will become a favorite treat for your family.
This Apple Harvest Pound Cake with Caramel Glaze is a decadent and scrumptious dessert that’s sure to be a hit. This easy-to-make dessert uses simple ingredients that you more than likely already have in your pantry. The apples add a burst of juicy flavor while the rich caramel glaze takes the dessert to the next level.
Frequently Asked Questions:
Q. What is the benefit of sifting the dry ingredients together? A. Sifting the dry ingredients together creates a light and soft texture for the Apple Harvest Pound Cake and allows the ingredients to combine evenly.
Q. How long do I need to bake the cake? A. The cake should be baked in the preheated oven for 50-60 minutes until a toothpick inserted into the middle comes out clean.
Q. What does adding the grated apple do? A. The grated apple adds sweetness and creates a tender and flavorful cake.
Q. What type of glaze goes well with this cake? A. This Apple Harvest Pound Cake pairs perfectly with a rich and decadent caramel glaze.
Apple Harvest Pound Cake with Caramel Glaze
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minutesThis recipe for apple harvest pound cake with caramel glaze is sure to tantalize your taste buds and make your mouth water. It’s a stunning, beautiful treat that will be a hit at any gathering.
Ingredients
2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples – peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
- In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
- Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.