Toffee Apple Pound Cake Recipe
I hope you enjoyed my Thanksgiving Recipes Round Up, and now I have one more to add to the ever expanding list — Toffee Apple Pound Cake with Spiced Caramel! Because as much as I like pie, oh, how I looooove a good pound cake. Soft, moist, dense and absolutely the perfect vehicle to douse in cascading sauce or glaze because for me, the whole cake devouring experience is just as much about the sauce/glaze as it is about the cake. Like my Chocolate Chip Pumpkin Pound Cake with Cinnamon Pumpkin Cream Cheese Glaze, or Cream Cheese Stuffed Carrot Cake with Orange Cream Cheese Glaze, or Strawberry Pound Cake with Chocolate Ganache or Blueberry Muffin Cake with Maple Cream Cheese Glaze. Oh the Glazes! Today’s Toffee Apple Pound Cake with its ridiculously delicious Spiced Caramel Sauce is based off of my Toffee Pecan Caramel Pound Cake. It was one of the first recipes I ever posted and continues to be a readers’ favorite because its just so good. I’ve kept the butter, brown sugar, toffee base, swapped out the pecans for apples and infused the cake with the taste of Fall with plenty of cinnamon, nutmeg and cloves. So basically you have buttery toffee pound cake meets apple pie. So basically, you have a match made in heaven. But wait, we are about to add Spiced Caramel to your heaven! When you whisk together your cinnamon, nutmeg and cloves, you reserve 1 teaspoon to add to your luscious silky Caramel Sauce to create Spiced Caramel Sauce. This Caramel Sauce is fool proof and takes all but 7 minutes. You will be licking the spoon. I like to spoon some Spiced Caramel over my cake, let it harden somewhat and crystalize (I love that texture) and then when ready to serve, spoon some more warm caramel over the top with fresh apples and toffee bits. But any way you serve this cake will be incredible. As the half eaten cake in one day between my husband and I will attest.
Apple Pound Cake Ingredients
This caramel apple cake is topped with the most incredible homemade caramel sauce you can imagine. Don’t worry, caramel sauce is easy to make! Here’s what you’ll need for the apple bundt cake itself:
Apples: I used Granny Smith apples, but any tart baking apple will work. Toffee bits: I use Heath Bits O’ Brickle Toffee Bits.Spices: Ground cinnamon, cloves, and nutmeg add tons of fall flavor to this cake. All-purpose flour: Provides structure. I don’t like using cake flour for this brown sugar pecan pound cake.Baking powder: Gives the cake some lift.Unsalted butter: Unsalted is the way to go when baking so you can control the amount of salt in the dessert.Sugar: I used a mixture of brown sugar and granulated sugar to both sweeten the cake and add a subtle caramel flavor. Eggs: Should be room temperature before making this recipe.Buttermilk: Use real buttermilk, not a homemade substitute. Vanilla extract: Just 1 teaspoon adds so much flavor to this apple bundt cake.
How to Make Apple Pound Cake
I pinky promise that this apple cake recipe with fresh apples is a cinch to make! Here’s a look at the basic steps:
Tips for Making Caramel Apple Pound Cake
Use room temperature ingredients: You need room temperature milk and room temperature eggs for this apple pound cake recipe. Room temperature ingredients mix much easier (so it’s harder to overmix) and result in a softer bundt cake with maximum volume.How to bring ingredients to room temperature: If you don’t plan enough ahead, that’s okay! Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. You can microwave your milk until room room temperature (NOT hot).Don’t over beat: Once you’re done creaming the butter and sugar, you want to beat the batter as little as possible. Add the eggs, one at a time, beating just until the yellow disappears after each egg. You never want to overbeat eggs as this will cause the batter to be runny and may cause the batter to overflow when baking. Overbeaten eggs can also create a fragile crust that crumbles and separates from the cake as it cools.Don’t peak! Don’t open the oven doors until it is time to check your apple bundt cake for doneness. Opening the doors can cause your cake to cook unevenly and to fall.Don’t overbake! One of the main reasons people complain of dry cakes is because they over bake their cake. You want to remove your cake when there are just a few crumbs clinging to a toothpick.
Recipe Variations to Try
Add nuts: Instead of (or in addition to) the toffee bits, stir in finely chopped pecans or walnuts. Skip the caramel sauce: This apple bundt cake would also be delicious enjoyed as a coffee cake — dusted with powdered sugar rather than drizzled with caramel sauce. Make salted caramel sauce: Instead of making the spiced caramel sauce, make a salted caramel sauce instead. You’ll still get that caramel apple flavor, it’ll just be a little different.
CAN I MAKE Apple POUND CAKE AHEAD OF TIME?
Absolutely! I actually think this caramel apple cake tastes even better the second day. I would bake the cake but wait to add the caramel to the top of the cake until ready to serve. Once your cake has cooled completely, wrap it tightly in plastic wrap and let it sit at room temperature. You can prepare the caramel in advance as well, refrigerate, then microwave (because it will thicken in the fridge) when ready to serve.
HOW TO STORE CARAMEL Apple POUND CAKE
Cover with plastic wrap and store at room temperature for up to 5 days, noting that it will dry out slightly over time.
CAN I FREEZE Apple POUND CAKE?
Yes! You will want to wait until your apple bundt cake is completely cooled, then wrap it tightly in plastic wrap WITHOUT the Caramel. Freeze cake for up to 3 months. Allow you cake to thaw overnight in the refrigerator before serving.
Looking for more Holiday Cake Recipes?
Peppermint Chocolate CakeWhite Cake with Cranberry FillingCoconut Cake (Triple Coconut!)Lemon Blueberry CakeChocolate Raspberry CakeSalted Caramel Milk Chocolate CakeCranberry CakeApple Spice Cake
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