Best Apple Butter Pound Cake With Caramel Glaze Recipes

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• 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. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
• Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
• Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
• Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.

CARAMEL GLAZED APPLE CAKE

Steps:

• 1. Preheat oven to 325. butter and flour a 9 x 13 inch pan.
• 2. to make the cake, beat both sugars and oil in mixing bowl til very well blended. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Gradually add to eggs, mixing just til blended. Stir in apples, pecans and vanilla; pour into pan.
• 3. Bake for 50 to 75 minutes or til toothpick inserted in center comes out clean. Let cool in pan while making the glaze.
• 4. For glaze, melt the butter in a pan over low heat. Stir in both sugars and salt. Cook over medium low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly
• 5. Poke holes in the cake with skewer or toothpick. Pour on the glaze. Serve warm or at room temperature. Top with whipped cram or ice cram if you wish. Makes 12 servings.

APPLE BUTTER POUND CAKE WITH CARAMEL FROSTING

Steps:

• Stir together Slow-Cooker Apple Butter and pecans in a small bowl; set aside. Grease (with vegetable shortening) and flour a 14-cup Bundt pan; set aside.
• Preheat oven to 325°F. Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes. Gradually add granulated sugar, beating on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
• Reduce speed to low, and gradually add flour to butter mixture, beating just until blended after each addition, stopping to scrape down bowl as needed. Stir in 2 teaspoons of the vanilla.
• Stir ¼ cup batter into apple butter mixture. Pour half of the remaining batter into prepared Bundt pan. Using a small offset spatula or knife, make about a ¾-inch-wide x ¾-inch-deep trench (or channel) in center of batter around pan. Spoon apple butter mixture into trench. Top with remaining cake batter.
• Bake in preheated oven until a long wooden pick inserted in center comes out clean (1 hour, 20 minutes to 1 hour, 35 minutes). Cool cake in pan on a wire rack 10 minutes, and remove from pan to wire rack. Cool completely, about 2 hours.
• While cake cools, bring brown sugar, ¼ cup butter, and milk to a boil in a small saucepan over medium, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; stir in remaining 1 teaspoon vanilla. Gradually whisk in powdered sugar until smooth, and whisk gently until mixture begins to cool and thickens slightly, 3 to 5 minutes. Immediately spoon over cooled cake; top with apple chips, if desired.

APPLE BUTTER POUND CAKE WITH CARAMEL GLAZE RECIPE

Steps:

• yield: 12 SERVINGS prep time: 10 MINUTES cook time: 1 HOUR total time: 1 HOUR 10 MINUTES Liberally grease a 10-inch bundt pan with nonstick spray. Set aside. Do not preheat the oven. In the bowl of a stand mixer, cream together the butter, 1/2 cup of the apple butter and sugar. Scrape down the sides of the bowl. Add the eggs one at a time, beating well before adding the next, occasionally scraping down the sides of the bowl. In another bowl, combine the flour, cinnamon, salt and baking powder. Add one third of the flour mixture to the batter, and stir on low speed just until combined. Add half of the cream and stir on low speed just until combined. Repeat with another third of the flour, the remaining half of the cream, then the remaining third of the flour. Scrape half of the cake batter into the prepared bundt pan. Place dollops of the remaining apple butter in the center of the batter. Scrape the remaining half of the batter into the pan. Place the pan in the cold oven, and turn the temperature to 325 degrees. Set a timer for 1 hour. After 1 hour, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, place the cake back in the oven until completely baked. While the cake is baking, place the caramel ingredients to a small saucepan and set over medium-high heat. Bring to a boil, then turn heat to low and simmer for 5 minutes. Remove from the heat and stir in vanilla. Turn the cake out of the pan onto a serving plate. Drizzle the caramel over the cake. Serve warm or at room temperature.

APPLE BUNDT CAKE WITH CARAMEL GLAZE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 12-cup bundt pan.
• In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
• Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
• In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
• In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
• Gradually beat in the remaining flour mixture until combined.
• Fold in the chopped apple mixture and pecans into the batter.
• Transfer to prepared bundt pan.
• Bake for about 1 hour or until the cake tests done.
• Transfer the cake to a rack then prepare the caramel glaze.
• To make the glaze: melt butter in a small heavy-bottomed saucepan.
• Whisk in 1 cup brown sugar then the half and half or cream.
• Continue whisking until the glaze is smooth and comes to a boil.
• Add in 1 teaspoon vanilla, and remove from heat.
• Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
• Let the cake sit for 15-20 minutes to absorb the glaze.
• Turn the cake onto a platter, then pour the remaining glaze over the cake.
• Let stand until cool (at least 1 hour) before slicing.

APPLE POUND CAKE

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.