Best Apple Harvest Pound Cake With Caramel Glaze Recipes

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HARVEST POUND CAKE



Harvest Pound Cake image

Bring all your favorite flavors of fall into one delicious Harvest Pound Cake. It's a cozy coming-together of fresh apples, chopped nuts and caramel that no one can resist. Prep time is only 20 minutes, and this delicious apple harvest pound cake with caramel glaze is worth it!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 12

2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 teaspoons milk

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
  • Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
  • In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.

Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE



Apple Harvest Pound Cake with Caramel Glaze image

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!

Provided by Dani

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 cups white sugar
1 ½ cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
½ cup butter or margarine
2 teaspoons milk
½ cup brown sugar

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.

Nutrition Facts : Calories 681.9 calories, Carbohydrate 71.1 g, Cholesterol 66.8 mg, Fat 42.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 374.4 mg, Sugar 45.5 g

APPLE HARVEST POUND CAKE



Apple Harvest Pound Cake image

When apple season comes in I usually go to the orchard and get lots of apples to make delicious apple recipes. This one I especially enjoy. It consist of fresh apples, chopped nuts and a divine caramel sauce which makes this cake. I have had this cake recipe for such a long time. I believe I got it from Betty Crocker...

Provided by Betty Graves

Categories     Cakes

Time 1h30m

Number Of Ingredients 12

2 c sugar
2 tsp vanilla
3 eggs
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 c chopped nuts
caramel glaze
1/2 c butter or margarine
1/2 c packed brown sugar
2 tsp milk

Steps:

  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube/bundt cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
  • 2. Bake 60 to 90 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack. In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
  • 3. Note: I usually punch small holes in the cake for the glaze to go down in the cake. Not many just enough to give it a good flavor inside the cake.

APPLE BUTTER POUND CAKE WITH CARAMEL FROSTING



Apple Butter Pound Cake with Caramel Frosting image

Impress everyone this fall with an apple butter pound cake topped with caramel frosting and apple chips.

Provided by Pam Lolley

Categories     Cakes

Time 3h45m

Yield Serves 12

Number Of Ingredients 14

1 cup Slow-Cooker Apple Butter
¼ cup finely chopped, toasted pecans
Vegetable shortening
1 ½ cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour, plus more for pan
3 teaspoons vanilla extract, divided
½ cup packed light brown sugar
¼ cup butter
3 tablespoons whole milk
1 cup powdered sugar
½ cup dried apple chips (optional)

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.

DIANE'S FRESH APPLE CAKE WITH CARAMEL GLAZE



Diane's Fresh Apple Cake With Caramel Glaze image

Diane wanted the taste of carmel apples so she added the glaze to a recipe that she had made before. This is a great tasting, moist cake. Serve with a dollop of whipped cream or a scoop of your favorite vanilla ice cream. The recipe comes from Diane Nemitz & Hometown recipes. Note: Nut lovers can add 1 cup of chopped walnuts or pecans to the cake batter.

Provided by Barb G.

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup cinnamon-sugar mixture (for dusting cake pan)
4 apples, chopped small
3 eggs
1 cup canola oil
2 cups flour
2 cups sugar
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 tablespoons butter
1/2 cup firmly packed light brown sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
  • Mix apples, eggs and oil with an electric mixer.
  • Add the flour, sugar, baking soda and cinnamon; mix well.
  • Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
  • Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
  • To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
  • Spoon over cake, allow to cool before serving, ENJOY.

APPLE BUNDT CAKE WITH CARAMEL GLAZE



Apple Bundt Cake With Caramel Glaze image

A wonderful very moist apple Bundt cake with a delicious caramel glaze. This cake can be completely baked and glazed a day ahead, just cover with a cake dome and let stand at room temperature.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16

3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 lb apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired)
1 teaspoon salt
1 1/4 cups brown sugar
1 1/2 cups vegetable oil
1 cup white sugar
3 large eggs
3 teaspoons vanilla
1 cup chopped pecans
1/2 cup butter (no subs!)
1 cup brown sugar
1/4 cup half-and-half cream
1 teaspoon vanilla

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 BOURBON BUNDT CAKE



Apple Bourbon Bundt Cake image

One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 18

2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan
2 1/2 cups all-purpose flour 315 grams, plus more to dust the pan
3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey
1/2 cup (90 grams) candied ginger, chopped
1 3/4 cup (330 grams) light brown sugar
4 large eggs, at room temperature
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 1/2 teaspoons (3 grams) ground cinnamon
1 teaspoon (5 grams) fine sea salt
1/2 teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla extract
1 1/2 teaspoon (5 grams) finely grated lemon zest
2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated
1 cup (120 grams) finely chopped, toasted pecans
1/2 cup (100 grams) granulated sugar
Juice of 1/2 lemon (20 grams)

Steps:

  • Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
  • In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
  • With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
  • While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
  • While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 379 milligrams, Sugar 45 grams, TransFat 1 gram

Apple Harvest Pound Cake with Caramel Glaze Recipes: A Delicious Fall Treat

Fall is the season for apple picking, sipping pumpkin spice lattes, and enjoying warm, comforting baked goods. And there's no better way to welcome the season than with a delicious apple harvest pound cake with caramel glaze! This dessert is perfect for any fall occasion, whether you're celebrating Thanksgiving, a cozy dinner party, or simply wanting to indulge in a treat all to yourself. This recipe is a twist on classic pound cake, incorporating fresh apples and a rich, decadent caramel glaze.
The Ingredients
To create this delicious Apple Harvest Pound Cake with Caramel Glaze, you'll need the following ingredients:
  • 1 1/2 cups of unsalted butter
  • 3 cups of all-purpose flour
  • 3 cups of granulated sugar
  • 6 large eggs
  • 1/2 cup of sour cream
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of chopped, peeled apples (granny smith or honeycrisp work well)
  • 1 cup of heavy cream
  • 1 cup of brown sugar
  • 1/2 cup of unsalted butter
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
The Method
1. Preheat your oven to 325F degrees. Grease a 10-inch bundt pan with butter or non-stick cooking spray. 2. Cream together the 1 1/2 cups of unsalted butter and 3 cups of granulated sugar in a large mixing bowl until light and fluffy. 3. Add in the 6 large eggs, one at a time, mixing well after each addition. 4. Stir in the 1/2 cup of sour cream and 2 teaspoons of vanilla extract. 5. In a separate bowl, sift together the 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. 6. Gradually add the dry ingredients into the wet mixture, mixing until well combined. 7. Fold in the chopped apples. 8. Pour the batter into the prepared bundt pan and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. 9. Remove the cake from the oven and let it cool in the pan for 5-10 minutes. 10. Flip the cake over onto a wire rack to cool completely. 11. To make the caramel glaze, combine the 1 cup of heavy cream, 1 cup of brown sugar, 1/2 cup of unsalted butter, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt in a small saucepan. 12. Cook over medium heat, whisking constantly, until the mixture comes to a boil. 13. Let the mixture simmer for 5-7 minutes, whisking occasionally, until it thickens and becomes a rich caramel color. 14. Remove the glaze from the heat and let it cool for a few minutes before pouring it over the cooled cake. 15. Serve and enjoy!
The Final Product
The end result is a moist, tender pound cake that's filled with chunks of juicy apples and topped with a luscious caramel glaze. The flavors are warm and comforting, perfect for cool fall days. And the caramel glaze takes this cake to a whole new level of richness and decadence. Whether you're hosting a fall gathering or just treating yourself to something sweet, this apple harvest pound cake with caramel glaze is sure to be a hit. Try it out and see for yourself!
Apple harvest pound cake with caramel glaze is one of the most decadent desserts that you can make for any special occasion. It is a favorite among many and combines the richness and flavor of pound cake with the sweetness of caramel and the tartness of apples. If you are planning to make this dessert, there are some valuable tips that you need to keep in mind to ensure that you get the best results possible. In this article, we look at some of these tips.

1. Use fresh ingredients

The quality of your ingredients will determine the overall taste of your apple harvest pound cake with caramel glaze. Therefore, you need to use fresh, high-quality ingredients. For instance, use fresh apples, preferably those that are in season, and try to get organic if possible. Freshly squeezed lemon juice, unsalted butter, and whole milk are some of the other ingredients that you should use for the best results.

2. Preheat your oven

Preheating your oven is crucial for baking any cake, and the apple harvest pound cake is no exception. The oven should be preheated to 350 degrees Fahrenheit. However, the baking time and temperature may vary depending on the type of oven you are using, so make sure to follow the recipe instructions for accurate results.

3. Prepare your baking pan

The type of baking pan you use will also affect the outcome of your apple harvest pound cake. It is recommended that you use a 9x5-inch loaf pan or a 10-inch bundt pan for optimal results. When preparing your pan, grease it with butter or cooking spray and then dust it with flour. This will ensure that the cake does not stick to the pan when baking.

4. Mix the ingredients properly

When making the batter for your apple harvest pound cake, make sure that you mix the ingredients properly. Use an electric mixer to blend the butter, sugar, and eggs until you get a light and fluffy batter. Add your dry ingredients, such as flour, salt, and baking powder, and then fold in your wet ingredients, including the milk, vanilla extract, and lemon juice. Do not overmix the batter, as this may lead to a tough cake.

5. Add the apples last

When adding the apples to the batter, it is recommended that you mix them in last. This will prevent them from sinking to the bottom of the cake when baking. You can also toss the apples in a little bit of flour before adding them to the batter. This will help to distribute them evenly throughout the cake.

6. Bake for the right amount of time

Baking time is crucial when making any cake, and the apple harvest pound cake is no different. The cake should be baked for about 50-60 minutes, depending on the type of pan you are using and your oven. To check if the cake is done, insert a toothpick in the center. If it comes out clean, then the cake is ready.

7. Let the cake cool before adding the caramel glaze

After the cake is done baking, let it cool for about 15 minutes before removing it from the pan. Then, let it cool completely before adding the caramel glaze. This will prevent the glaze from melting off the cake.

8. Make the caramel glaze properly

The caramel glaze is what gives the apple harvest pound cake its unique flavor and richness. To make the caramel glaze, you will need to melt butter in a saucepan and then add brown sugar, heavy cream, and vanilla extract. Stir the mixture until it thickens, and then remove it from the heat. Let it cool for a few minutes before pouring it over the cake. Make sure to spread it evenly to coat the entire cake.

9. Decorate the cake with additional toppings

To make your apple harvest pound cake extra special, you can decorate it with additional toppings. Some ideas include sliced apples, chopped nuts, cinnamon sugar, or whipped cream. This will give your cake an added touch of flavor and presentation.

Conclusion

In conclusion, making an apple harvest pound cake with caramel glaze is a delightful baking experience that can be enjoyed by everyone. With the right ingredients, tools, and tips, you can create a delicious and visually appealing cake that will impress your friends and family. Remember to use fresh ingredients, preheat your oven, prepare your baking pan, mix the ingredients properly, add the apples last, bake for the right amount of time, let the cake cool before adding the caramel glaze, make the caramel glaze properly, and decorate the cake with additional toppings. With these valuable tips in mind, you are sure to make a perfect apple harvest pound cake every time.

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