Apple Harvest Pound Cake with Caramel Glaze

Apple Harvest Pound Cake with Caramel Glaze

148 Reviews 22 Pics
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
DaniBanani
Recipe by  DaniBanani

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch bundt cake

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.

Share It

Reviews (148)

Rate This Recipe
lovecheese
174

lovecheese

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
68

TikiSunShine

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
58

DetectiveL

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.

More Reviews

Similar Recipes

Banana Pound Cake With Caramel Glaze
(50)

Banana Pound Cake With Caramel Glaze

Apple Ugly Cake
(32)

Apple Ugly Cake

Jewish Apple Cake
(25)

Jewish Apple Cake

Key Largo Key Lime Pound Cake with Key Lime Glaze
(21)

Key Largo Key Lime Pound Cake with Key Lime Glaze

Yummy Apple Pound Cake
(20)

Yummy Apple Pound Cake

Mountain Apple Cake
(10)

Mountain Apple Cake

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Banana Pound Cake With Caramel Glaze

>

next recipe:

Key Largo Key Lime Pound Cake with Key Lime Glaze