Apple Harvest Pound Cake with Caramel Glaze

Apple Harvest Pound Cake with Caramel Glaze

173
DaniBanani 4

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

1 h 50 m servings 682 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 682 kcal
  • 34%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 71.1g
  • 23%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

173
  1. 218 Ratings

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Most helpful positive review

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 fi...

Most helpful critical review

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 ...

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 fi...

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 ...

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 S...

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 ...

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 famil...

I served this at a party and everyone raved about it and asked for the recipe! It was great because I made it the day before the party and just drizzled the glaze over it when I was ready to ser...

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 ...

Delicious! It keeps really well, covered, on the counter for several days too.