Best Taffy Apple Pound Cake Recipes

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

Ingredients

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 TAFFY CAKE

Apple Taffy Cake image

A delicious recipe from mother-in-law's recipe collection.

Provided by Karen

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) package yellow cake mix
1 ½ cups water
4 eggs
¾ cup graham cracker crumbs
⅓ cup butter
1 ½ teaspoons ground cinnamon
2 ½ cups diced apples
¾ cup packed brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Mix cake mix, water, eggs, graham cracker crumbs, butter, and cinnamon in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Fold apples into batter; pour into the baking pan. Sprinkle brown sugar over batter.
Bake in the preheated oven until cake pulls away from sides of the pan, 40 to 45 minutes.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 49.6 g, Cholesterol 76.3 mg, Fat 11.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 4.5 g, Sodium 333 mg, Sugar 33.4 g

APPLE POUND CAKE

Apple Pound Cake image

A cider glaze makes each slice of this rich apple pound cake nice and sweet. It's a favorite fall treat at our house. -Mary Martin, Madison, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or juice
1/2 cup packed brown sugar
2 tablespoons butter

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.

Nutrition Facts :

TAFFY APPLE POUND CAKE

Taffy Apple Pound Cake image

A pound cake for all the caramel apple lovers out there! I think of this cake in the fall.

Provided by Lynette ! @breezermom

Categories Cakes

Number Of Ingredients 9

Ingredients

16 - caramel squares
1 1/2 cup(s) butter, softened
4 1/2 cup(s) sifted powdered sugar
6 large eggs
3 1/4 cup(s) all-purpose flour
2 teaspoon(s) ground cinnamon
1 teaspoon(s) ground allspice
1 1/2 cup(s) cooking apples, peeled and chopped
1 tablespoon(s) vanilla extract

Steps:

Cut each caramel square into 8 pieces using scissors; set pieces aside.
Beat the butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add the sugar, beating at medium speed 5 to 7 minutes. Add the eggs, one at a time, beating just until the yellow disappears.
Combine flour, cinnamon, and allspice; gradually add to the creamed mixture, mixing at low speed just until blended after each addition. Stir in caramel pieces, apple, and vanilla.
Pour the batter into a greased and floured Bundt pan or Tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 to 15 minutes. Remove from the pan and let cool completely on the wire rack.

KARDEA'S CARAMEL APPLE CAKE

Kardea's Caramel Apple Cake image

Provided by Kardea Brown

Categories dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray or unsalted butter, for greasing the pan
3 cups all-purpose flour, plus more for the pan
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 medium apples (I used a mix of green and Pink Lady apples)
1 1/2 cups vegetable or canola oil
2 cups granulated sugar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
3 large eggs
One 11-ounce package caramels, preferably Kraft Caramels
1/4 cup whole milk

Steps:

For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.

PAULA DEENS CARAMEL APPLE NUT POUND CAKE

Paula Deens Caramel Apple Nut Pound Cake image

Here is another Paula Deen Recipe! I simply LOVE Paula Deen, and if given the opportunity to ever meet this great lady would absolutely wet myself ! She has this in her Magazine "Cooking With Paula Deen" and is one of the contest winners for Brand Name Recipes donated by Linda Rizzo of Trevor, Wisconsin, this one is using Campbells, which is another plus in my book. I am the fundraising Coordinator for our small school up here, and Campbell's Labels for Education is one of our projects to help bring in equipment and extras for our students. Please be sure to check with your local schools to see if they are using these, and don't throw those little points on the label away, they are very valuable for our students.

Provided by Chabear01

Categories Dessert

Time 1h55m

Yield 1 10" fluted cake

Number Of Ingredients 13

Ingredients

1 cup granny smith apple, peeled, cored, and diced (about 1 large)
1 cup walnuts, chopped
3 1/4 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract, divided
1 (3 1/2 ounce) package pudding mix, instant butterscotch flavored
1 (10 3/4 ounce) can cheddar cheese soup
1 teaspoon baking powder
1/2 cup butter
2 cups dark brown sugar, firmly packed
2 tablespoons heavy whipping cream

Steps:

Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
In a medium bowl, combine apples, walnuts and 1/4 cup flour.
In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.