"This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!" — MRSMORTON
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1 1/2 cups
Granny Smith apples - peeled, cored and chopped
butter or margarine
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!
As written, this cake has too much oil. I cooked it at 325 for 70 minutes and doubled cinnamon, per reviews. I did not have any applesauce so I could not sub. it for the oil. It is worth trying again with the 1cup oil, 1/2 cup applesauce. Maybe then I can give it 5 stars. After baking, it still tasted too "wet" for me. Nice taste though.
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!
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.
OMG! This apple cake is so moist and so delicious! It's the perfect fall dessert. I used half white sugar and half brown sugar and next time I would probably cut back on the oil because it was almost too moist. I used 3 Granny Smith apples and didn't add the walnuts to the cake but rather sprinkled them over top of the cake along with the caramel glaze which was fabulous. I did add just a splash of vanilla to that to give it more of that "caramel" flavor.
This was SOOOOO yummy! I used Splenda instead of sugar, the Splenda browqn sugar blend instead of brown sugar and added 2 extra apples. AWESOME, moist and sooooo tasty.
I made this cake for a co-worker's birthday and everyone loved it! They raved over the caramel glaze and loved the fact that it had apples and walnuts in it. I'll be making this for future family get-togethers, too!
I thought this was very tasty but I found the batter to be really thick and the end result was a dense cake with a very hard crust. I agree with another reviewer to cook this for less time. I would also double the caramel glaze because I couldn't taste it at all. All that said, everyone still enjoyed it and I will try it again with some changes!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Harvest Pound Cake with Caramel Glaze
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 386
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