Search thousands of recipes reviewed by home cooks like you.

Apple Harvest Pound Cake with Caramel Glaze

Apple Harvest Pound Cake with Caramel Glaze

  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
DaniBanani

DaniBanani

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 682 kcal
  • 34%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 71.1g
  • 23%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

lovecheese
183

lovecheese

6/4/2008

i hate when people change everything and then review the recipe poorly BUT i have made this many times (exact instructions first then made changes). this cake rocks. the glaze is delish. i find light brown sugar tastes way better in it than dark. i also baked it at 325 for 70 min. i used half white and half brown sugar and sub'd apple sauce in for 1/3 the amount of oil. (1/2 cup ap. sauce, 1 cup oil) i also increased cinnamon to 1 teaspoon. that's my fave way. made it for my aunt's bday. she hates sweets and had a second piece!

TikiSunShine
76

TikiSunShine

11/3/2008

I've already made this cake twice this week because I just can't get enough of it! I did take the advice of several reviews to bake @ 325 for 70 minutes, and used applesauce for 1/3 of the oil - thanks! I also used the tips to put foil or a paper plate under the rack to catch the glaze drippings - until today. Instead, I put the cake plate under the rack, then set the cake right on top of all the drippings - no mess to clean, no waste, and now underneath is saturated as well. Mmm-mmm!

DetectiveL
61

DetectiveL

9/4/2007

I substituted 1/3 of the oil with applesauce, doubled the cinnamon, added a dash of nutmeg, substituted half of the white sugar with brown sugar, and half of the other half of white sugar with Splenda. To use as much of the glaze as possible, I put a large plate underneath the cooling rack as I drizzled the glaze on the cake, and then switched to a clean plate. Then, I drizzled the glaze that dripped onto the first plate. The only thing that seems off is the cooking time and temp. 325 F for 70 minutes was enough.

Similar recipes