apple harvest pound cake with caramel glaze

apple harvest pound cake with caramel glaze
  • 2 cups white sugar
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 medium Granny Smith apples - peeled, cored and chopped
  • 1 cup chopped walnuts
  • 1/2 cup butter or margarine
  • 2 teaspoons milk
  • 1/2 cup brown sugar


  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.

03/10/2017
apple harvest pound cake with caramel glaze, recipe PT15M PT1H 5 455 calories

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