Apple Pound Cake With Caramel Frosting
Rachel Norman
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.
Prep Time 45 minutes mins
Cook Time 1 hour hr 25 minutes mins
Cooling time 15 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Dessert
Cuisine Southern
Servings 12 people
Calories 656 kcal
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
Pound Cake
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.
Calories: 656kcalCarbohydrates: 106gProtein: 7gFat: 24gSaturated Fat: 14gCholesterol: 149mgSodium: 279mgPotassium: 221mgFiber: 3gSugar: 78gVitamin A: 838IUVitamin C: 4mgCalcium: 69mgIron: 2mg
Keyword apple, bundt cake, caramel