I got this apple pound cake with caramel glaze recipe from my grandma’s old recipe notebook. I was searching for this kind of autumn dessert that is so moist and delicious and brings memories from the childhood – and mission complete! Very simple and easy, try it:
Servings one 9 inch Bundt cake
- 2 medium Granny Smith apples (peeled, chopped)
- 1 ¾ cups white sugar
- 1 ½ cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts
- 2 teaspoons milk
- 1/2 cup butter or margarine
- 1/2 cup brown sugar
To make the apple pound cake:
- Preheat the oven to 350°F /180°C /Gas Mark 4. Grease a 9-inch Bundt pan; set aside.
- In a large bowl, using an electric mixer, whisk the eggs, sugar, oil, and vanilla until light and fluffy.
- In a separate bowl, mix the flour, salt, baking soda, and cinnamon and stir into the batter just until combined. Using a spoon, fold in the walnuts and apples. Pour into the prepared pan.
- Place in the oven and bake for 90 minutes, or just until a toothpick inserted into the center comes out clean. Let it cool for around 20 minutes then invert onto a wire rack. Meanwhile, prepare the glaze.
To make the glaze:
- In a small saucepan, over medium heat, heat the butter, brown sugar, and milk. Stir constantly to dissolve the sugar and bring it to boil. Remove from the heat and drizzle over the warm pound cake.
- You can apply a sheet of aluminum foil under the cooling rack in order to catch the drips for easy cleanup. Slice and serve.