This apple pound cake is an elegant addition to Thanksgiving or any seasonal gathering. Moist and full of warm fall flavors, it will quickly become a family favorite.
The Apple Harvest Pound Cake with Caramel Glaze combines tender cake studded with apples and crunchy walnuts, finished with a glossy caramel glaze. It’s made from simple pantry ingredients and delivers a rich, comforting dessert that’s easy to prepare yet impressive to serve.
Frequently Asked Questions:
Q. Why sift the dry ingredients? A. Sifting ensures the flour, baking soda, cinnamon, and salt are evenly distributed, which helps create a lighter, more uniform crumb.
Q. How long should the cake bake? A. Bake 50–60 minutes at 350°F for smaller pans, or about 1 hour 20 minutes for a 9-inch Bundt—as directed—until a toothpick inserted into the center comes out clean.
Q. What does the grated or chopped apple contribute? A. Fresh apple adds natural sweetness, moisture and a tender texture that complements the dense pound cake base.
Q. Which glaze pairs best with this cake? A. A warm caramel glaze made from brown sugar, butter and milk enhances the apple and walnut flavors for a decadent finish.
Apple Harvest Pound Cake with Caramel Glaze
4.0 from 27 votes
Cuisine: American
Difficulty: Medium
Tender, warmly spiced cake loaded with apples and walnuts, finished with a buttery caramel glaze—perfect for holiday tables or cozy weekend desserts.
Yield
1
Cake
Prep time
25
minutes
Cooking time
1
hour
20
minutes
Total time
1
hour
45
minutes
Ingredients
-
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
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan.
- In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. In a separate bowl, whisk together flour, baking soda, cinnamon and salt. Gently stir the dry mixture into the wet ingredients until just combined. Fold in the chopped apples and walnuts with a spoon, then pour the batter into the prepared pan.
- Bake for about 1 hour and 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes, then invert onto a wire rack to cool completely.
- To make the caramel glaze, heat the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a gentle boil, stirring until the sugar dissolves, then remove from heat. Drizzle the warm glaze over the cake. Place a sheet of foil under the rack to catch any drips for easy cleanup.