Apple Pound Cake with Caramel Glaze
Apple Pound Cake with Caramel Glaze is a delicious dessert that combines buttery pound cake packed with fresh apple & a lovely brown sugar caramel glaze!
Servings: 16 servings
Calories: 418kcal
Ingredients
- 1 ¼ cup brown sugar
- 1 cup sugar
- 1 cup applesauce
- ½ cup oil
- 2 tsp vanilla extract
- 3 eggs
- 3 cups flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 2 granny smith apples cored and chopped
- 1 cup chopped walnuts
Caramel Glaze
- ½ cup butter
- 2 tsp milk
- ½ cup brown sugar
Instructions
- Prep: Preheat the oven to 325°F. Grease a 9 inch Bundt pan.
- Also get the apples cored and chopped to prepare for adding to the batter.
- Batter: In a large bowl, beat the sugars, applesauce, oil, vanilla and eggs with an electric mixer until light and fluffy.
- In a separate bowl, combine the flour, baking soda, cinnamon and salt; stir into the wet batter just until blended. Fold in the apples and walnuts.
- Bake: Pour into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
- Caramel Glaze: 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.
Notes
Wrap the cake in plastic wrap or aluminum foil and store it in an airtight container. It can last for up to 3-4 days.
To store longer, wrap the cake tightly in plastic wrap and aluminum foil and store it in an airtight container in the freezer. It can last for up to 3 months.
Nutrition
Calories: 418kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 279mg | Potassium: 141mg | Fiber: 2g | Sugar: 40g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg