Apple Harvest Pound Cake with Caramel Glaze |
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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 1 |
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This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years! Ingredients:
2 cups white sugar |
1 1/2 cups vegetable oil |
2 teaspoons vanilla extract |
3 eggs |
3 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1 teaspoon salt |
2 medium granny smith apples - peeled, cored and chopped |
1 cup chopped walnuts |
1/2 cup butter or margarine |
2 teaspoons milk |
1/2 cup brown sugar |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
2. 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.
3. 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.
4. 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.
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