Caramel Apple Pound Cake
Caramel Apple Pound Cake: A tender cake with TWO layers of sweet brown sugar apples, topped with a cream cheese frosting drizzle, caramel and a sprinkling of pecans. Perfection on a plate. Arrive with this delicious caramel apple bunt cake and be the queen of the potluck.
Caramel Apple Pound Cake Ingredients
THE BATTER: Granulated sugar, brown sugar, butter, eggs, vanilla, flour, baking powder, apple pie spice, and salt. All these flavors come together to create a tender moist caramel cake.
THE APPLE FILLING: Sliced apples tossed in a mixture or brown sugar and cinnamon. The perfect apple pie filling.
THE CREAM CHEESE FROSTING DRIZZLE: Cream cheese, powdered sugar, milk and the one ingredient that really takes the recipe over the top…..ice cream caramel topping. Intensifying the caramel flavor that runs through this delicious cake recipe.
THE TOPPING: You’re not done yet! Add a drizzle of the caramel and a sprinkle of chopped pecans.
Apple Pie Spice
Toasted Pecans
Pecans are delicious all on their own. Elevate the flavor even more by toasting them. Add more flavor, crunch and aroma to all your favorite recipes. Toasting pecans can be done in the oven or stove top. This illustration is for a stove top.
Pour pecans into a dry skillet. Heat on medium high. Stir frequently, keep a close eye on them, this will only take a few minutes. When you can smell them and see a few brown spots the pecans are done (about 5 minutes)!
The Perfect Apple for the Job
FREQUENTLY ASKED QUESTIONS
DOES THE CAKE HAVE TO BE REFRIGERATED? YES, you should always refrigerate a cake with cream cheese frosting.
WHAT MAKES A POUND CAKE GOOEY IN THE MIDDLE? Why does my pound cake have gummy streaks? The butter and sugar were creamed too fast and too much! The cake rises, and then collapses while cooling, causing the cake to have dense, gummy (or gluey) spots. DON’T increase the speed of your mixer beyond medium speed.
HOW LONG DO YOU LEAVE POUND CAKE IN THE PAN BEFORE REMOVING? After removing it from the oven, place the pound cake, right side up, in the pan on a wire rack, and let it cool for 10 minutes away from drafts. This cool time allows the cake to become firm enough to remove from the pan without breaking apart.
WHY DOES THE TOP OF MY POUND CAKE CRACK? Pound cakes often have cracked tops because the batter is so dense. The exterior of the cake cooks first, which can cause the batter to rise up and crack in the center. How to prevent a crack: If you really can’t stand cracks, bake the cake in a tube pan, rather than a loaf bundt pan.
DO YOU NEED TO GREASE AND FLOUR PAN FOR POUND CAKE? If you are baking a cake, always grease and flour the pan before adding the batter if you want the cake to unmold cleanly and easily. This is extra important if you’re using a fancy bundt pan or making a tall, multi-layered cake.
IMPORTANT TIP
MORE APPLE DESSERT RECIPES
SKILLET APPLE STREUSEL PIE 2. APPLE PECAN CREAM CHEESE BARS 3. COUNTRY CARAMEL APPLE DUMPLINGS 4. TRADITIONAL APPLE SPICE CAKE
Caramel Apple Pound Cake
Ingredients
For the Pound Cake Batter:
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 ½ cups unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Apple Pie Spice OR store bought
- 1 teaspoon salt
For the Apple Filling:
- 3 cups granny smith apples, chopped (about 1½ large apples)
- ¼ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
For the Cream Cheese Frosting Drizzle:
- 1 (8 ounce) package cream cheese, softened
- 2 cup powdered sugar
- ¼ cup milk
- ¼ cup ice cream caramel topping
For the Garnish:
- 2/3 cup pecans, chopped
- ice cream caramel topping
Instructions
For the Pound Cake Batter:
- Preheat oven to 350°.
- Spray a 10-inch bundt with non stick cooking that also has flour, use a pastry brush to move the spray into all the grooves. Set aside.
- In a large mixing bowl, beat sugar, brown sugar and butter until combined.
- Add the eggs one at a time mixing well between each egg, beat in vanilla.
- In a medium bowl, combine flour, baking powder, apple pie spice, and salt.
- Gradually add flour mixture to sugar mixture, beating until combined.
- Spoon one third of the batter into prepared pan and one half apples.
TIP: Use an off set spatula; spread batter completely over apples.
- Repeat layers; top with remaining batter. Make sure to spread the batter to the edges.
- Bake for 50 minutes to 1 hour or until a wooden pick inserted into the center comes out clean.
- Let cool in pan for 10 minutes.
- Remove from pan, and let cool completely on a wire rack.
- Top with cream cheese frosting drizzle, pecans and caramel.
- Store covered in the refrigerator.
For the Apple Filling:
- In a medium bowl stir to combine apples, brown sugar and cinnamon.
For the Cream Cheese Frosting Drizzle:
- In a mixing bowl combine cream cheese and powdered sugar until smooth.
- Beat in milk and caramel topping.
I have a 6-cup Bundt-Cake-Shaped Muffin Tin . Will the time for baking change?
I have so many apples here from apple picking, I am thinking I need to make this cake!
Made this cake and donated it to a senior dance to be sold. It sold out completely out and it was up against a lot of wonderful desserts. The cake was amazing!!!!!!
Hi Kim, That’s wonderful to hear.
I made it! Turned out beautifully! Prettiest cake I’ve ever made in my life and I’m 60! Cannot wait to taste it. (I know the batter and frosting was delicious – shhh!) ?
Hahaha…..Cindy. No worries…I’m right there with you! I’m so glad the cake turned out for you and you’re happy with it. 🙂
Is this correct the recipe states the butter is melted. I would think the butter should be softened, not melted.
Hi Barb, Yes, the recipe is correct….when stating melted butter.
I came across this recipe when looking for something to make for a work luncheon. It was fantastic! I was a bit nervous as it has been a while since I have made a bundt cake from scratch. The batter was so thick that I added another egg and a little milk just to make it manageable. It was so fragrant, beautiful and delicious!
That’s awesome Cathy! I’m so glad you enjoyed the recipe! ?
Should apple s be peeled?
Hi Kathy, You can peel them but it’s not necessary.
Omg… I made this and it was soooo good
Hi Tandra, I’m so glad you liked the recipe!♥
Does this cake need to be refrigerated?
Hi Lisa, Yes the cake should be stored covered in the refrigerator.
You dont saute the apple filling?
Hi Jana, The apples are not sautéed.