This pound cake is an ideal addition to your Thanksgiving table, though it’s equally delicious any time of year. Easy to make and rich in flavor, it quickly becomes a family favorite.
The Apple Harvest Pound Cake with Caramel Glaze is a decadent dessert that combines tender cake, juicy apples, and a silky caramel finish. It relies on simple pantry ingredients and straightforward steps, producing a nostalgic, crowd-pleasing treat.
Frequently Asked Questions:
Q. Why sift the dry ingredients together? A. Sifting or whisking the dry ingredients helps incorporate air and ensures an even distribution of leavening and spices, yielding a lighter, more uniform crumb.
Q. How long should I bake the cake? A. Bake the cake in a preheated 350°F (175°C) oven for about 50–80 minutes depending on your pan and oven; in this recipe a 9-inch Bundt pan requires roughly 1 hour 20 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Q. What does the grated or chopped apple contribute? A. Apples add moisture, natural sweetness, and a fresh texture that complements the rich pound cake base.
Q. Which glaze pairs best with this cake? A. A butter-brown-sugar caramel glaze brings warm, deep sweetness that balances the apples and enhances the cake’s flavor.
Apple Harvest Pound Cake with Caramel Glaze
4.0 from 27 votes
This apple harvest pound cake with caramel glaze is a visually appealing, flavorful dessert that’s perfect for gatherings. The combination of tender cake, tart apples, crunchy walnuts and warm caramel makes it memorable.
1
Cake
25
minutes
1
hour
20
minutes
1
hour
45
minutes
Ingredients
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2 cups white sugar
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1 1/2 cups vegetable oil
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2 teaspoons vanilla extract
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3 eggs
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1 teaspoon salt
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2 medium Granny Smith apples – peeled, cored and chopped
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1 cup chopped walnuts
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1/2 cup butter or margarine
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2 teaspoons milk
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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 white sugar, vegetable oil, vanilla and eggs with an electric mixer until the mixture is light and fluffy. In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet and stir just until blended. Fold in the chopped apples and walnuts gently with a spoon, then pour the batter into the prepared pan.
- Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes, then invert onto a wire rack to finish cooling.
- To make the caramel glaze, combine the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a gentle boil, stirring so the sugar dissolves, then remove from heat. Drizzle the warm glaze over the cake while it’s still warm. Placing a sheet of foil under the rack makes cleanup easier.