Caramel Apple Pound Cake with Brown Sugar Pecan Glaze
This caramel apple pound cake is like regular pound cake, but with two major upgrades in the dough: tender caramel apples and warm spices. This pound cake is beautiful right out of the oven but topping with a buttery brown sugar-pecan glaze makes it deluxe.
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Servings: 10 servings
Ingredients
- 14 tablespoons unsalted butter, at room temperature (divided)
- 5 cups peeled and diced Granny Smith apples, about 3 large apples
- 3/4 cup dark brown sugar
- 1 cup, plus 2 tablespoons all purpose flour
- 2 1/4 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- vanilla ice cream, for serving
For the brown sugar pecan glaze
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/3 cup chopped toasted pecans
- 1/2 teaspoon kosher salt
Instructions
- Melt 2 tablespoons of the butter in a large frying pan over medium heat. Add the 5 cups chopped apples and the 3/4 cup dark brown sugar. Stir to combine and continue cooking until apples are tender and caramelized. Transfer to a heatproof bowl and let cool.
- Heat oven to 350°F. Grease a 9 x 5 1/2in (1 pound) loaf pan and line with parchment paper so it is hanging over by an inch on the long sides.
- Combine with 1 cup plus 2 tablespoons flour, 2 1/4 teaspoons cinnamon, 1 1/2 teaspoons ground ginger, 3/4 teaspoon ground cloves, 1/4 teaspoon kosher salt, and 1/2 teaspoon baking soda in a large bowl. Whisk to break up any lumps until evenly mixed.
- Beat the remaining 12 tablespoons of butter in a stand mixer fitted with the paddle attachment until creamy, about 2 minutes. Stop and scrape down the sides of the bowl with a silicone spatula.
- Add the 3/4 cup of sugar and 1 1/2 teaspoons vanilla and beat at medium-high speed until fluffy, about 5 minutes. Stop and scrape down the edges of the bowl again.
- Add the 3 eggs (1 at a time), beating well and scraping down the bowl between additions. Add the dry ingredients in 3 batches, alternating with the 1/4 cup sour cream; beat on low until just combined
- Fold in 1 1/2 cups of the caramelized apples in with a rubber spatula. Do not add all the apples. Pour batter into the prepared pan and smooth the top. Save the remaining apples for serving.
- Bake for 1 hour-1 hour 10 minutes or until the top is golden and cracked and a skewer inserted in the center comes with a few moist crumbs attached. Transfer cake to a wire rack and let cool for 15 minutes before pulling out of the pan to cool completely.
For the glaze:
- Melt the 4 tablespoons butter in a medium saucepan. Add the 1/2 cup brown sugar and cook over moderate heat, stirring, until thick and smooth. Gradually stir in the 1/2 cup heavy cream and bring to a boil.
- Cook over medium heat, stirring occasionally, until thick and bubbling, 3 minutes. Stir in the 2 teaspoons of vanilla, the 1/4 cup toasted pecans, and 1/2 teaspoon kosher salt. Let cool slightly so it thickens enough to spread over the cake without it running off.
- Spoon the glaze all over the cake. Let it set then slice and serve with vanilla ice cream and remaining caramel apples.
Notes
- Flour measurement: I use the scoop and sweep method of measuring flour. Meaning, I scoop the measuring cup into the bin of flour so it is overflowing with flour, then use the back of a butter knife to even it out and sweep off any extra.
- Cake cooling: Allow the cake to cool completely and the glaze to cool slightly to prevent the glaze from just sliding off the sides.
- Glaze: If the glaze cools too much and is not pourable, reheat gently, while whisking over low heat. If it separates during this process, add a little more cream and whisk to bring it back together.
- Apple-nut cake: Add 1/2 cup toasted pecans or walnuts (chopped) to the cake batter if you'd like.