Caramel Apple Pound Cake

$To make a delicious Caramel Apple Pound Cake, you need simple ingredients that work together beautifully. Here’s what you will need: - 1 cup unsalted butter, softened to room temperature - 2 cups granulated sugar - 4 large eggs, at room temperature - 3 cups all-purpose flour, sifted - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon fine sea salt - 1 cup sour cream, at room temperature - 2 cups peeled and diced apples (preferably Granny Smith or Honeycrisp) - 1/2 cup caramel sauce (either store-bought or homemade) - Optional: 1/2 cup chopped pecans or walnuts for topping These ingredients create a rich, moist cake with a sweet apple flavor. The butter adds creaminess, while the sugar provides sweetness. Eggs bind everything together, giving the cake structure. Flour gives it body, while baking powder and baking soda help it rise. Ground cinnamon adds warmth, and sour cream keeps it moist and tangy. The fresh apples add a juicy bite, and the caramel sauce brings it all together with sweetness. Feel free to add nuts on top for crunch. Enjoy this mix of flavors and textures in every bite! 1. Start by preheating your oven to 350°F (175°C). This step is key to baking the cake evenly. 2. Next, take a 10-inch bundt pan. Generously grease and flour it. This helps the cake slide out easily later. 1. In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar. Use an electric mixer on medium speed. Beat until the mix is light and fluffy, about 4-5 minutes. 2. Add 4 large eggs one at a time. Beat well after each egg to mix them in fully. 1. In another bowl, sift together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of fine sea salt. 2. Gradually add this dry mix to the butter and sugar mix. Alternate with 1 cup of sour cream. Start and end with the flour mix. Mix just until combined to avoid overmixing. 1. Carefully fold in 2 cups of peeled and diced apples. Use Granny Smith or Honeycrisp for the best flavor. 2. Mix in 1/2 cup of caramel sauce and, if you want, 1/2 cup of chopped pecans or walnuts for some crunch. 1. Pour the batter into the prepared bundt pan. Smooth the top with a spatula for an even bake. 2. Place the pan in the oven. Bake for 55-60 minutes. Use a toothpick to test; it should come out clean when the cake is done. 1. Once baked, let the cake cool in the pan for about 15 minutes. This helps it set. 2. Carefully invert the cake onto a wire rack to cool completely. 3. After cooling, drizzle the remaining caramel sauce over the top for a sweet glaze. To make your cake fluffy, start with room temperature ingredients. Use softened butter and eggs. Creaming them well adds air. Beat the butter and sugar until light and fluffy. This step takes about five minutes. Avoid overmixing when combining wet and dry ingredients. Mix just until you see no dry flour. This keeps the cake tender. When you add diced apples, fold them in gently. You want them evenly spread without breaking apart. This cake shines with simple toppings. Serve each slice with a dollop of whipped cream. The cream adds a nice contrast to the sweet cake. You can also pair it with a scoop of vanilla ice cream. The cold ice cream complements the warm cake perfectly. Presentation matters! Serve slices on elegant dessert plates. Drizzle extra caramel sauce over each piece. This adds a beautiful shine and sweetness. For extra crunch, sprinkle toasted nuts on top. You can also add a sprig of mint for color. Simple touches make your cake look gourmet. {{image_4}} To make your Caramel Apple Pound Cake even better, try adding spices. A pinch of nutmeg or ginger can bring warmth and depth. These spices pair well with the sweet apples and rich caramel. You can also switch up your apple choice. Granny Smith adds a tart bite, while Honeycrisp offers a sweet crunch. Each type of apple gives the cake a unique flavor. You can make this cake a bit lighter. Substituting low-fat sour cream for regular sour cream cuts some calories. If you want a gluten-free option, use gluten-free flour. This way, more people can enjoy your cake without worry. Both changes keep the cake tasty and moist. Making mini versions of this cake is fun and cute. You can use mini bundt pans or cupcake tins. Just adjust the baking time to about 20-25 minutes for cupcakes. These little treats are perfect for parties or gifts. Plus, they look great on any dessert table. Store your Caramel Apple Pound Cake at room temperature for up to three days. Wrap it in plastic wrap or foil to keep it fresh. If you live in a warm area, it’s better to store it in the fridge. This will help it last longer, up to a week. Just remember, refrigeration can make the cake a bit denser. To freeze slices of the cake, first let it cool completely. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. Label the bag with the date for easy tracking. You can freeze the cake for up to three months. When you’re ready to eat, just take out a slice and let it thaw at room temperature. To reheat your Caramel Apple Pound Cake, preheat your oven to 350°F. Place the slice on a baking sheet. Cover it with foil to keep it from drying out. Heat for about 10 to 15 minutes. If you want it warm, but not too hot, check it often. Enjoy your warm slice with a drizzle of caramel sauce! For this cake, I recommend using Granny Smith or Honeycrisp apples. Granny Smith apples add a nice tartness that balances the sweetness of the cake. Honeycrisp apples are sweet and juicy, giving a lovely texture. Both varieties retain their shape well when baked, making them ideal for this recipe. Yes, you can make this cake ahead of time. Once baked and cooled, store it in an airtight container at room temperature. It will stay fresh for about three days. If you want to keep it longer, you can refrigerate it for up to a week. Just remember to bring it to room temperature before serving. To check if the cake is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If the toothpick has wet batter on it, bake the cake for a few more minutes and test again. Yes, you can substitute the caramel sauce if needed. You can use chocolate sauce or a fruit syrup for a different flavor. If you want a healthier option, consider using a homemade date syrup. Just ensure whatever you choose pairs well with the apples and cake. This blog post covered how to make a delicious Caramel Apple Pound Cake. We discussed key ingredients and step-by-step instructions to guide your baking. I also shared tips for achieving the perfect texture and creative variations to try. Remember, the key is in the mixing and folding. Don’t forget to enjoy it fresh or share with loved ones. Happy baking!$

Indulge in the deliciousness of Caramel Apple Pound Cake, a perfect blend of sweet, tangy, and nutty flavors! This easy recipe combines tender apples with rich caramel for a moist, flavorful treat that’s perfect for any occasion. Ready to impress your family and friends? Click through for the full recipe and make your own mouthwatering creation today! #CaramelApplePoundCake #DessertRecipes #BakingIdeas #FallTreats

Print Recipe Pin Recipe

Ingredients

1 cup unsalted butter, softened to room temperature

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour, sifted

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1 cup sour cream, at room temperature

2 cups peeled and diced apples (preferably Granny Smith or Honeycrisp)

1/2 cup caramel sauce (either store-bought or homemade)

Optional: 1/2 cup chopped pecans or walnuts for topping

Instructions

Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan to ensure easy release later.

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat on medium speed until the mixture becomes light and fluffy, which should take about 4-5 minutes.

Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the mixture.

In a separate medium bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and fine sea salt to combine.

Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream. Start and finish with the flour mixture, mixing just until combined to avoid overmixing.

Carefully fold in the diced apples and 1/4 cup of caramel sauce, ensuring even distribution without breaking up the apples. If you’re using nuts, gently mix them in for added texture.

Pour the batter into the prepared bundt pan, smoothing out the top with a spatula for an even bake.

Place the bundt pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is done.

Once the cake has finished baking, let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.

After the cake has cooled, drizzle the remaining caramel sauce over the top as a luscious glaze.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12

- Presentation Tips: Serve generous slices of the cake on elegant dessert plates. For an extra touch, drizzle each slice with additional caramel sauce and sprinkle with toasted nuts for added crunch. A dollop of whipped cream on the side will elevate the dessert to a new level of decadence!