Apple Caramel Pound Cake: A Slice of Autumn Bliss Like Zucchini Bread

Hello, fellow dessert enthusiasts! It's time to celebrate the flavors of fall with a delightful creation that's bound to warm your heart and tantalize your taste buds. Today, we're diving into the world of sweet indulgence with a step-by-step guide to crafting an Apple Caramel Pound Cake. This dessert is a harmonious symphony of moist pound cake, tender apples, and a rich caramel drizzle. Let's embark on this delicious journey together!


For the Pound Cake:

- 1 1/2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1/2 cup unsalted butter, softened

- 1 cup granulated sugar

- 2 large eggs

- 1 teaspoon pure vanilla extract

- 1/2 cup sour cream

For the Apple Filling:

- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and finely diced

- 2 tablespoons unsalted butter

- 1/4 cup brown sugar

- 1/2 teaspoon ground cinnamon

For the Caramel Drizzle:

- 1/2 cup granulated sugar

- 2 tablespoons unsalted butter

- 1/4 cup heavy cream

- A pinch of salt


1. Preheat and Prepare:

- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

2. Mix Dry Ingredients:

- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

- In a separate large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla:

- Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

5. Alternate Additions:

- Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.

6. Prepare the Apple Filling:

- In a saucepan, melt the 2 tablespoons of butter over medium heat.

- Add the diced apples, brown sugar, and ground cinnamon. Cook until the apples are tender and caramelized, about 5-7 minutes. Set aside to cool slightly.

7. Layer the Batter:

- Spread half of the pound cake batter into the prepared loaf pan.

- Spoon the warm apple filling evenly over the batter.

- Add the remaining batter on top of the apples and smooth it out.

8. Bake to Perfection:

- Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.

- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

9. Prepare the Caramel Drizzle:

- In a small saucepan, melt the granulated sugar over medium-high heat, swirling the pan occasionally until it turns a deep amber color.

- Add the 2 tablespoons of butter and stir until melted.

- Slowly pour in the heavy cream while stirring constantly until the caramel is smooth. Be cautious as the mixture will bubble up.

- Remove from heat, add a pinch of salt, and let it cool for a few minutes.

10. Drizzle and Serve:

- Drizzle the warm caramel sauce over the cooled Apple Caramel Pound Cake, allowing it to drip down the sides enticingly.

- Slice, serve, and savor the delightful blend of tender apples, buttery pound cake, and rich caramel goodness. 

There you have it, a scrumptious Apple Caramel Pound Cake that captures the essence of autumn in every bite. Whether enjoyed with a cup of coffee or as a sweet ending to a hearty meal, this cake is sure to bring smiles and warmth to your table. Happy baking! 🍎🍰🍂