Caramel Apple Pound Cake

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Sweet  buttery  cake  with  specks of  caramel coated  apple  pieces – the Caramel apple  pound  cake   takes  one  of  my all time  favorites  up   another level. There is   absolute  silence  in the kitchen as I served  this  to  the  kids  as  an after school  snack.   Kid Approved !!!  Not  the  best nutritious  choice ! I agree , but  well  it  is  made  with all organic  ingredients, and an  occassional indulgence is  good   for  everyone :-).

Needless  to say I am  a  big  fan of pound  cake.  What  could  be  simpler  than   mixing equal parts of  the  ingredients  in  baking ?  The  results  are  always  delicious.   So here is  the  basic pound  cake  recipe   mixed  with   caramelized apples.  These  can  be  made   with  any firm  apples  that   do not    turn to mush as  it  gets   cooked.  I have  made  these with Gala  and   Granny Smith  but  any  firm apple  will do.

Caramel Apple Pound Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Author: Syama
For Caramel Apples
  • 1 - 2 Apples Any firm variety
  • 2 Tbsp Butter
  • 4 Tbsp Sugar
For Batter
  • 2 C Flour (250g)
  • 1 C Butter
  • 1 C Sugar
  • 4 Eggs Large
  • 1 Tsp Baking powder
  • 1 Tsp Cinnamon
  • 1/4 Tsp Salt
  • 1 Tsp Vanilla Extract
  1. Peel, core and chop apples to 1/2" cubes. Melt 2 tablespoons of butter In a saute pan. Add 4 Tbsp sugar to the melted butter. Spread evenly and let it caramelize over medium to low heat. Once the sugar has liquefied and turned light brown add the chopped apples to it. Stir to coat evenly. Cook over low heat for a few minutes to evaporate any extra juices from the apples . Turn off the heat and let it cool.
  2. Pre heat the oven to 350°F. Oil and flour a 6 cup bundt cake pan generously. Set a side .
  3. Make sure that all the ingredients are at room temperature.
  4. Sift the flour , baking powder , salt and cinnamon together and set aside.
  5. Cream the butter until fluffy. Add the sugar and beat till a smooth creamy mixture is formed. Add the eggs one by one and beat in well. Mix in vanilla. Add the flour mix to the butter/egg mix in batches and mix in using a wooden spoon or spatula.
  6. If the caramel apple mixture has solidified, heat it for 30 seconds to 1 minute to warm the mix and melt the caramel. turn off the heat as soon as the caramel begins to melt - the mixture should not be hot. Fold the caramel mixture into the cake batter. Transfer to the bundt cake pan.
  7. Transfer to the preheated oven and bake for 45 to 55 minutes, or till a cake tester comes out clean when inserted into the cake.
  8. Cool in pan for 30 minutes, or just warm to touch. Invert into a cooling rack and cool completely .

This  is  a  standard   pound cake  recipe  of  equal parts of  eggs, butter,  flour  and  sugar.  I have  added a  little  bit  of  leavening  as an  added  insurance, but  the   recipe   should   hold  up  fairly  well  without  it.   A  hint  of  cinnamon is  also  introduced  to   complement  the   warm   tones of  the  cake.


I  love  using bundt  cake  pans for  these  cake.  The  cakes  looks  beautiful as is or  with just a   touch of  powdered  sugar. This   recipe  uses a  6 C bundt  cake  pan, but can be  made   in  any  size  pan,  just  keep in mind  that  the  cooking  time   might  be  shorter.

There is  cream/ milk  etc. in this  recipe.  It  is  very  important  to ensure  that all the  ingredients  are  at  room temperature before you start.  Also butter  and  flour  the  cake  pans   and  have  these  ready to receive  the  batter.
Caramelized Apples

The   recipe  starts  by   coating  the  apple  chunks  in  caramel.  In a  flat  bottomed pan  melt  1 – 2 tablespoons of  butter.  Add  quarter  cup of  sugar   to the  melted  butter and heat  over low to medium  heat.  Let  the  sugar  melt  slowly  and   town into the  golden brown  caramel . Reduce  the  heat  and gently stir  if  you  notice  any parts browning  faster  than the  rest.   To  this  add  the  peeled  and chopped  apples.   Stir  to  coat   the  apple  pieces with caramel.  Cook  for a  few  minutes  until  the  pieces   resemble  the  picture above.  Turn the  heat off  and  let  the  mix  cool  a  little.

Pre-heat  the oven to 350°F.

Take  the  dry ingredients – flour , salt , baking powder ,  and  the cinnamon in a  bowl  and  mix together. Sift  it  2  times  to  get a  uniform  lump free  mix.   Beat  the   butter  with an  electric  mixer or  by hand   till it is  soft.   Add the   sugar  to this   and  beat  till  creamy , scraping  the  sides  a  few  times.  To this  add  the   eggs  one  by  one  followed by the  vanilla  mixing  in  thoroughly after  each addition.

This is a  fairly thick batter. It is  important  to   scrape  the  sides in between to ensure  that  all ingredients  are  mixed  uniformly.   Fold  in the  flour in  batches using  the  paddle  attachment of  the  mixer  or a  spatula.  Ensure  that  there are  no lumps.

The  final step for  the  batter is  to  fold  in the  caramel  coated apples.  If  the  caramel has  hardened,  warm  the  pan  for  a minute  till  it  loosens ,  mix,  and  add  to the   batter.  Fold in  using  the  spatula.  Scoop  the  batter  into  a 6 cup  bundt  cake  pan.  Once  the  batter is  levelled off , make a   circular  indentation  along  the  middle   with  the  tip of   the spatula as  in the  picture. The  will help  reduce  the   dome  effect .

Caramel Apple Pound Cake

Bake  for 45 to 55  minutes  until  the  tops are  bromed  and  a  tester inserted in the middle   comes  out  clean .

Cool in pan for  about   20 to  30 minutes  before   inverting   to a  cooling  rack .


A  slice of  this   with  an  afternoon cup of  tea  is  heavenly. Just  serve  plain  or  with a simple dusting  of  powdered  sugar for a  quick  bite  with a cup of  coffee or  tea  or serve  with stewed  apples, a  dollop of  ice  cream,    and  may be  some whipped  cream.

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