This apple pound cake with caramel frosting is so tasty and delicious. It’s a great dessert to make ahead of time, even freeze, and enjoy for days.
In the South, caramel is considered a staple just like chocolate. We LOVE to create full flavor recipes with the smooth, creamy taste of caramel.
When you add the freshness of apples and the decadence of a pound cake, well, the result is almost “sinful”.
The pound cake, which originated in Europe, initially weighed about four pounds. It called for one pound of each: flour, butter, eggs, and sugar — hence the name.
Down South, pounds cakes come in a variety of flavors, but they all have one thing in common… the yummy factor!
We also love our pineapple pound cake….
And the orange pound cake…
And don’t forget the chocolate sour cream pound cake.
A Caramel Frosted Apple Pound Cake (Bundt Cake)
We Southerners don’t really need a special occasion to cook a pound cake. The cake can be made and enjoyed for a simple Sunday lunch or family meal.
However, they are great for parties, church potlucks, picnics, and even receptions.
While the reasons for preparing a pound cake may vary, the results are the same; a delicious and versatile dessert sensation!!
While this recipe is scrumptious as is, you could experiment with some changes to make it “your own” version.
The Granny Smith is a go-to apple for lots of baked recipes, but the Jonathan or Jonagold apples have a similar flavor and “behave” much the same when baked.
Other apples good for baking include, Honey Crisp, McCoun, MacIntosh and other tart, firm-fleshed apples. These apples won’t turn to “mush” when baked.
You could also change the vanilla extract to almond. While apples and almonds may not be your first choice, they are make a good “power couple” and add a different taste to the cake.
This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Printed with permission.
Apple Pound Cake With Caramel Frosting
- Bundt cake pan
Caramel Apple Pound Cake
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 3 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup sour cream
- 6 medium Granny Smith apples diced
Easy Caramel Icing
- 1 12 oz can sweetened condensed milk
- 1 cup brown sugar packed
- 1 tsp pure vanilla extract
- 2 Tbsp butter cubed into 1/4-inch cubes
- Preheat over to 350°.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in the vanilla.
- Sift together flour, baking soda, salt, and cinnamon.
- Add flour mixture to the batter alternately with sour cream, beating well after each addition.
- Fold in the chopped apples.
- Pour the cake batter into a greased and floured 10-inch Bundt or pound cake pan.
- Bake at 350° for 70 to 80 minutes , or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes, before removing from pan.
- Remove to a wire rack to cool completely.
- Top with caramel icing.
Easy Caramel Icing
- Pour milk and brown sugar into heavy-bottom saucepan.
- Heat at medium heat, stirring frequently.
- Once boiling, reduce to low heat and stir constantly for 8 minutes.
- Remove from heat and stir in vanilla and butter.
- Pour over cooled cake.
And if you’re into other yummy fall desserts… try our sweet potato slab pie.