-
-
My review
Apple Harvest Pound Cake with Caramel Glaze
DaniBanani
"This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 50 m servings 682 calsOriginal recipe yields 12 servings (1 - 9 inch Bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Watch Now
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
Nutrition Facts
Per Serving: 682 calories; 42.8 g fat; 71.1 g carbohydrates; 6.5 g protein; 67 mg cholesterol; 375 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 241297 Ratings
-
-
-
-
-
Most helpful positive review
6/4/2008
i hate when people change everything and then review the recipe poorly BUT i have made this many times (exact instructions first then made changes). this cake rocks. the glaze is delish. i fi...
Most helpful critical review
1/24/2011
As written, this cake has too much oil. I cooked it at 325 for 70 minutes and doubled cinnamon, per reviews. I did not have any applesauce so I could not sub. it for the oil. It is worth trying ...
Most helpful
Most positive
Least positive
Newest
6/4/2008
i hate when people change everything and then review the recipe poorly BUT i have made this many times (exact instructions first then made changes). this cake rocks. the glaze is delish. i fi...
11/3/2008
I've already made this cake twice this week because I just can't get enough of it! I did take the advice of several reviews to bake @ 325 for 70 minutes, and used applesauce for 1/3 of the oil ...
9/3/2007
I substituted 1/3 of the oil with applesauce, doubled the cinnamon, added a dash of nutmeg, substituted half of the white sugar with brown sugar, and half of the other half of white sugar with S...
11/6/2011
OMG! This apple cake is so moist and so delicious! It's the perfect fall dessert. I used half white sugar and half brown sugar and next time I would probably cut back on the oil because it was ...
8/5/2007
I made this cake for a co-worker's birthday and everyone loved it! They raved over the caramel glaze and loved the fact that it had apples and walnuts in it. I'll be making this for future famil...
9/30/2008
This was SOOOOO yummy! I used Splenda instead of sugar, the Splenda browqn sugar blend instead of brown sugar and added 2 extra apples. AWESOME, moist and sooooo tasty.
9/30/2007
I served this at a party and everyone raved about it and asked for the recipe! It was great because I made it the day before the party and just drizzled the glaze over it when I was ready to ser...
9/12/2007
I thought this was very tasty but I found the batter to be really thick and the end result was a dense cake with a very hard crust. I agree with another reviewer to cook this for less time. I ...