Prep: 10 min | Cook: 1 hr 20 mins | Total: 1 hr 30 min | Servings: 12 | Yield: 1 -9 inch Bundt cake
A heavenly cake with dripping caramel glaze. This cake is amazingly smooth and packed with fresh chopped apples and pecans or walnuts. It has the perfect combination of lush apples and a creamy sweet caramel topping. A delish treat for everyone in any season!
INGREDIENTS
2 cups Sugars, granulated
1 ½ cups Oil, soybean, salad or cooking
2 teaspoons Vanilla extract
3 Eggs, whole, raw, fresh
3 cups Wheat flour, white, all-purpose, enriched, bleached
1 teaspoon leavening agents, baking soda
½ teaspoon Spices, cinnamon, ground
1 teaspoon salt, table
2 medium Granny Smith Apple-Raw+Peel (Australian)
1 cup Nuts, walnuts, English
½ cup Butter, with salt
2 teaspoon milk, reduced fat, fluid, 2% milkfat, with added vitamin A
½ cup Sugars, brown
HOW TO MAKE APPLE POUND CAKE WITH CARAMEL GLAZE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease a 9-inch bundt pan.
Step 3: Add the sugar, oil, vanilla, and eggs in a bowl. Beat with an electric mixer until light and fluffy. Add in the flour, baking soda, cinnamon, and salt. Stir them into the batter until just combined. And with a spoon fold in the apples and walnuts.
Step 4: Pour the batter into the prepared pan.
Step 5: Place inside the preheated oven and bake for about an hour and twenty minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 6: Remove from the oven and let the cake cool for at least 20 minutes before inverting it onto a wire rack.
Step 7: To make the glaze, heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring the mixture to a boil and stir so the sugar melt. Then, remove from the heat. Drizzle the glaze over the warm cake. For a quick clean-up, I would suggest to put a sheet of aluminum foil under the cooling rack before glazing.
Nutrition Facts:
Per Serving: 681.9 calories; 66.8 mg cholesterol; 374.4 mg sodium; 6.5 g protein; 71.1 g carbohydrates
Ingredients
- 2 cups Sugars, granulated
- 1 ½ cups Oil, soybean, salad or cooking
- 2 teaspoons Vanilla extract
- 3 Eggs, whole, raw, fresh
- 3 cups Wheat flour, white, all-purpose, enriched, bleached
- 1 teaspoon leavening agents, baking soda
- ½ teaspoon Spices, cinnamon, ground
- 1 teaspoon salt, table
- 2 medium Granny Smith Apple-Raw+Peel (Australian)
- 1 cup Nuts, walnuts, English
- ½ cup Butter, with salt
- 2 teaspoon milk, reduced fat, fluid, 2% milkfat, with added vitamin A
- ½ cup Sugars, brown
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease a 9-inch bundt pan.
Step 3: Add the sugar, oil, vanilla, and eggs in a bowl. Beat with an electric mixer until light and fluffy. Add in the flour, baking soda, cinnamon, and salt. Stir them into the batter until just combined. And with a spoon fold in the apples and walnuts.
Step 4: Pour the batter into the prepared pan.
Step 5: Place inside the preheated oven and bake for about an hour and twenty minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 6: Remove from the oven and let the cake cool for at least 20 minutes before inverting it onto a wire rack.
Step 7: To make the glaze, heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring the mixture to a boil and stir so the sugar melt. Then, remove from the heat. Drizzle the glaze over the warm cake. For a quick clean-up, I would suggest to put a sheet of aluminum foil under the cooling rack before glazing.
