Apple Harvest Pound Cake with Caramel Glaze posted on allreciped.com by DaniBanani

Apple Harvest Pound Cake with Caramel Glaze

Original recipe shown in black, my modifications shown in red.

INGREDIENTS:

2 Cups White (granulated) Sugar 1 Cup White Sugar & 1 Cup Light Brown Sugar

1-1/2 Cups Vegetable Oil 1 Cup Canola Oil & 1/2 Cup Applesauce

2 Teaspoons Vanilla Extract 3 Teaspoons Vanilla Extract

3 Large Eggs

3 Cups All-Purpose Flour 2 Cups All-Purpose Flour & 1 Cup Whole Wheat Flour

1 Teaspoon Baking Soda 1 Teaspoon Baking Soda & 1 Teaspoon Baking Powder

1/2 Teaspoon Ground Cinnamon 1 Heaping Teaspoon Ground Cinnamon & 1 Teaspoon

1 Teaspoon Salt Allspice

2 Medium Granny Smith Apples, peeled, cored & chopped 3 Granny Smith Apples

1 Cup Walnuts, chopped

CARAMEL GLAZED

1/2 Cup Butter

2 Teaspoons Milk

1/2 Cup Brown Sugar

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C) 325 degrees F. Grease and flour 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, baking powder, allspice, cinnamon and salt; stir into the batter just until blended. Fold in the apples, applesauce, and walnuts using a spoon. Pour into the prepared pan (batter is very thick, so you have to "spoon" it into the pan, not pour).

Bake for 1 hour and 20 minutes in the prepared oven until a toothpick inserted into the crown of the cake comes out clean. NOTE: 1 hour and 20 minutes was the perfect baking time for the cake at 325 degrees F. Allow to cool for about 20 minutes then invert onto 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 heat (some reviewers said they boiled for 2 minutes to make a slightly thicker glaze). Place a sheet of aluminum foil under the cooling rack and drizzle glaze over the warm cake.

NOTE: I did not use the glaze because I served it with dulce de leche. We preferred the cake without the addition of glaze or sauce because it is very moist and delicious by itself.

CONVERSIONS: 9" Bundt Pan = 22 Centimeter Bundt Pan; 1 Teaspoon = 5 Millimeters; 1/2 Cup = 120 Millimeters; 1 Cup = 240 Millimeters; 325 Degrees F = 165 Degrees C

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Replies to This Discussion

Permalink Reply by Goreti on January 3, 2015 at 1:56pm

I noticed you increased the amount of cinnamon. I do the same thing. lol

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Permalink Reply by Katy Nott on January 3, 2015 at 2:33pm

Sandra - does this have to be in a bundt pan? I haven't got one lol!

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Permalink Reply by Sandra Smiley on January 3, 2015 at 2:43pm

I see no reason why it would have to be cooked in a Bundt pan, Katy. The cake is pretty sturdy and I thought next time I might bake it in 8" cake pans and fill it with something yummy. The cooking time would be greatly reduced if regular cake pans were used. Also, any type tube pan would bake the same as a Bundt pan.