We know it seems like pound cake takes forever to bake. It may seem tempting to pull it out sooner, but because there are so many delicious apples in the batter, it takes awhile for all that excess moisture to cook out. We LOVE how chock-full of fruit this cake is, but if you’re after a shorter cook time, reduce the amount of apples by half.

Caramel Apple Pound Cake

YIELDS: 8 SERVINGS

PREP TIME: 0 HOURS 25 MINS

TOTAL TIME: 2 HOURS 0 MINS

INGREDIENTS

FOR POUND CAKE

• Cooking spray
• 1 c. (2 sticks) butter, softened
• 1 c. granulated sugar
• 4 large eggs
• 2 tsp. pure vanilla extract
• 2 c. all-purpose flour
• 2 tsp. ground cinnamon
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 1/4 tsp. ground nutmeg
• 2 medium apples, such as Granny Smith, peeled and chopped

FOR THE GLAZE

• 4 oz. cream cheese, softened
• 1/4 c. powdered sugar
• 2 tbsp. whole milk
• 2 tbsp. caramel
• Pinch kosher salt

FOR TOPPING

• 1/4 c. caramel sauce
• 1/4 c. chopped toasted pecans

DIRECTIONS

1. Preheat oven to 350°. Grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla.
2. In a separate large bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Add dry ingredients to wet ingredients and stir until just combined, then fold in apples. Pour batter into prepared loaf pan and smooth top.
3. Bake until a toothpick inserted into the middle comes out clean, 1 hour 15 minutes. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
4. Meanwhile, make glaze: In a medium bowl using a hand mixer or whisk, beat together cream cheese, powdered sugar, milk, caramel, and salt until smooth. Pour over cooled cake, then drizzle with more caramel and garnish with a sprinkle of pecans.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!