Real Recipes From Real Home Cooks ®

caramel apple poundcake

(3 ratings)
Recipe by
Vicki Johnson
Maywood, IL

This recipe was inspired by Melissa at "Served Up With". I saw a pic of her cake and had to make it...but, she didn't use butter in her cake so I knew I needed to make some adjustments. So I channeled Paula Deen's Southwest Georgia pound cake, my Aunt's version, added an ingredient or two of my own and you have my version of this wonderful, award winning cake. I call mine, The Not so Skinny version. It is wonderful, rich & flavorful. Even better warm from the oven.

(3 ratings)
yield 16 -20
prep time 30 Min
cook time 1 Hr 15 Min

Ingredients For caramel apple poundcake

  • CAKE
  • 2 tsp
    pure vanilla extract
  • 1 c
    heavy cream
  • 1 tsp
    baking soda
  • 1 tsp
  • 3 c
    all purpose flour
  • 2 c
  • 2 md
    apples (peeled & finely chopped, about 2 cups) i used cortland, but granny smith is great also.
  • 6
  • 1/2 pkg
    cream cheese (softened)
  • 2 stick
    butter, unsalted
  • 1 1/2 tsp
    apple pie spice
  • 1 stick
    butter, unsalted
  • 1/2 c
    packed brown sugar
  • 2 tsp

How To Make caramel apple poundcake

  • 1
    Grease & flour Bundt pan
  • 2
    Cream butter & sugar with an electric mixer. Add eggs one at a time, beating well after each addition. Add apple pie spice.
  • 3
    Beat in 1/2 bar of cream cheese.
  • 4
    Sift together flour, baking soda & salt. Alternately add flour mixture & heavy cream to butter/sugar mixture starting and ending with flour.
  • 5
    Stir in extract & apples. Pour into pan.
  • 6
    Place in cold oven. Set at 325 degrees and bake for 1 hour 15 minutes (without opening oven door). Remove and cool for 15 minutes.
  • 7
    In 2 qt saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly, remove from heat. Spoon glaze over warm cake.

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