Caramel Apple Pound Cake
If you love apples and if you adore caramel, this Caramel Apple Pound Cake is for you. It's made with a decadent, buttery sour cream pound cake filled with spiced apples then topped with more apple filling, buttery streusel and caramel icing.
Servings: 16 servings
Calories: 648kcal
Equipment
Ingredients
For the Apple Filling
- 3 cups sliced apples such as Honeycrisp or Granny Smith. peeled and chopped into smaller pieces
- 1/3 cup light brown sugar packed
- 1 1/2 tsp apple pie spice
- 1 tbsp cornstarch
- 2 tbsp salted butter melted
For the Streusel
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar packed
- 1 tsp apple pie spice
- 1/4 cup unsalted butter cold and cut into cubes
For the Pound Cake
- 1 1/2 cup unsalted butter room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1 tsp kosher salt
- 1/4 tsp baking soda
- 1 cup sour cream room temperature
- 1/4 cup whole milk
- 1 1/2 tbsp pure vanilla extract
For the Caramel Glaze
- 3/4 cup unsalted butter
- 1 cup light brown sugar packed
- 1/2 cup whole milk
- 2 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
For the Apple Filling
- Add chopped apples, brown sugar, apple pie spice to a medium, 2 quart pot over medium heat.
- Stir together cornstarch and butter until a paste forms then add to the apple filling mixture and stir until combined. It will quickly start to thicken once added to the apple filling. Remove from heat and set aside.
For the Streusel
- Preheat the oven to 400 F.
- Mix together the flour, brown sugar and apple pie spice in a small bowl until combined. Using a pastry cutter, add in the butter and cut into the mixture until crumbs develop then set aside.
- Add the crumbs to a parchment lined sheet pan and bake for about 9-10 minutes or until golden. Remove and let cool in the fridge.
For the Cake
- Drop the temperature to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray that has flour.
- In your stand mixer bowl, add butter and sugar and begin creaming on high speed until smooth, light and fluffy, which takes about 5-7 minutes.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream, milk and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.
- Fold in 2/3s of the apple mixture that was set aside until mixed through.
To Bake
- Take out the streusel, break it apart and reserve ⅔ cup for the garnish. Pour half of the cake batter into the prepared bundt pan then add the remaining streusel on top. Next carefully dollop the remaining cake batter on top of the streusel.
- Bake for 1 hour and 15 minutes. Check that a toothpick inserted in the center of the cake comes out clean. If it doesn’t let it cook another 5-10 minutes then check it again with a toothpick for doneness.
- Cool in the bundt pan on a wire rack for 10 minutes then invert the cake on a serving plate for about an hour or until the cake is cooler to touch. The bundt pan should easily slide off.
For the Caramel Glaze
- Melt butter in a medium, 2 quart, saucepan over medium-low heat.
- Toss in your brown sugar and cook, stirring constantly, for 1 minute (the butter and sugar should be completely combined).
- Bring to a boil over medium heat. Continue cooking, consistently stirring, for about 2 minutes.
- Whisk in milk, vanilla and salt. Bring to a boil over medium heat. Continue cooking, stirring, for 3 minutes.
- Remove from heat and let cool. It will continue to thicken.
- o assemble, arrange remaining apple filling on top of the cake then drizzle with caramel and sprinkle with remaining streusel. Slice and serve it up.
Notes
How to Store Caramel Apple Pound Cake
After assembling the cake, the cake will keep at room temperature for up to 24 hours. After that, caramel apple cake will need to be stored in the fridge because of the cooked apples.How long does caramel apple cake last in the refrigerator?
It should last for up to 5 days.Can I freeze this caramel apple bundt cake?
Yep for sure boos! You can freeze the pound cake without the apples and caramel icing. Once those are added the cake doesn't freeze as well.Nutrition
Calories: 648kcal | Carbohydrates: 78g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 236mg | Potassium: 154mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1141IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg