Caramel Apple Pound Cake- A moist pound cake with diced Granny Smith apple covered with a cream cheese icing and a caramel drizzle. You can’t go wrong with this fall dessert!
Forget Apple Pie. I’ll take a big slice of Caramel Apple Pound Cake with Cream Cheese Icing please.
Typically Bundt Cakes seem kind of boring and sometimes they are dry and flavorless. But not this one.
It’s nice and moist from small pieces of diced Granny Smith apple distributed all throughout the batter. Plenty of cinnamon and apple pie spice flavor it up.
To top it off and make it extra special (because no one wants a boring Bundt cake) there’s a thick, creamy cream cheese icing, flavored with just a hint of caramel, dripping down the edges.
But we’re not stopping there. This pound cake is finished off with a caramel drizzle and toasted pecans. Hello Apple Season!!!
CARAMEL APPLE POUND CAKE RECIPE TIPS:
I diced my apple pretty finely because I wanted it to kind of melt into the cake so that the cake would have a fairly even texture. If you want your cake chunky, just dice the apple larger.
Be sure to spray your bundt pan well with baking spray with flour so that it doesn’t stick.
Leftovers should be stored in the refrigerator.
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More Fall Apple Desserts To Try:
- Easy Apple Dumplings
- German Apple Cake
- Caramel Apple Cheesecake Bars
- Caramel Apple Bread
- Snickers Caramel Apple Salad
Caramel Apple Pound Cake
Ingredients
- 1 cup white sugar
- 1 1/4 cups firmly packed brown sugar,, divided
- 1 1/2 cups butter,, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons apple pie spice
- 1 teaspoon kosher salt
- 2 cups peeled and finely chopped Granny Smith apple
- 2 teaspoons ground cinnamon
- Pecan halves for garnish
CARAMEL DRIZZLE
- 1 cup packed light brown sugar
- 1/2 cup half-and-half
- 1/2 stick butter
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
CREAM CHEESE ICING
- 1 (8-ounce) package cream cheese,, softened
- 2 1/4 cups confectioners' sugar
- 1/3 cup whole milk
Instructions
- Preheat oven to 350 degrees and spray a bundt pan with nonstick cooking spray with flour.
- In a large bowl, beat together the white sugar, 1 cup light brown sugar, and melted butter with an electric mixer at medium speed.
- Add eggs one at a time, scraping down sides of bowl between additions.
- Beat in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, apple pie spice, and salt. Gradually add to sugar/egg mixture, beating until combined.
- In a medium bowl, toss together apples, remaining brown sugar, and cinnamon.
- Spoon 1/3 of batter into prepared pan. (Batter will be thick and you may need to spread it with a rubber spatula or lift the pan and drop it on the counter to get the batter to spread.)
- Spoon 1/2 apple mixture on top of batter and repeat layers, finishing off with a third layer of batter.
- Bake for 50 to 60 minutes, or until firm to the touch on top. Let cool for 10 minutes in pan and then turn cake out onto a wire rack.
- FOR THE CARAMEL DRIZZLE: Mix brown sugar, half-and-half, butter, and salt in a small, heavy-bottomed saucepan. Cook over medium-low heat, whisking continuously, until mixture starts to thicken nicely, about 5 to 8 minutes. Remove from heat and stir in vanilla extract.
- FOR CREAM CHEESE Icing: Use an electric mixer to beat together the cream cheese and confectioners' sugar until smooth. Beat in milk and 1/4 cup of the caramel drizzle.
- Spoon Cream Cheese Icing on cake so that it drips down the sides. Spoon Caramel Drizzle on top of Icing. Garnish with pecans.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Taste of the South Magazine
Oh My! This cake!!!! This cake is gonna haunt me! I love the cream cheese frosting with caramel drizzle! Your pictures make me want to reach thru the screen and garb that plate with that slice! Thanks for sharing!
Thanks Sashi! It’s a super delicious cake and definitely very photogenic 🙂
I’m such a sucker for granny smiths. Fall is in the air! So many seasonal baking recipes going around and this one looks particularly tempting… that drizzly cross-sectional photo makes me want to go dig through the (sadly unstocked) fridge right now.
So excited for fall too Irina! This year more than others I think.
Gorgeous cake, Christin! I love apple cakes. I guess the Fall is almost here, with all the recipes like this one! 🙂
Part of me is so ready for it to be here Julia and part of me thinks the year is going by way too fast!
Oh my gosh – my mouth is WATERING. That bit of caramel drizzle on top of that cake…HEAVEN. So yum – can’t wait to make this one! 🙂 Unless of course, you’d like to send one over. I’m all over that.
I would be glad to send you some Kristi! But, I’ll have to make another one. We ate that sucker all up! LOL!
Yes please 🙂
You’d love it Matt!
Caramel drizzle and cream cheese icing?? What is this? The best thing ever?
Oh, Christin, this looks so darn amazing it’s making me want to eat the whole bundt cake right now (and I’ve just had dinner!) 😉
Wow, what a perfect fall dessert…and great for the Jewish holidays too. Also, your pictures are totally gorgeous!!
This is absolutely gorgeous, Christin! I can taste those warm fall flavors just looking at it.
Christin, I love the pics! The cake looks gorgeous and delicious. It is perfect for fall!
Oh my goodness this pound cake looks amazing! Caramel and apple? Yes please! 🙂 Delicious!
Caramel and apple is such a great combination isn’t it? Kind of like chocolate and peanut butter!