Apple Harvest Pound Cake with Caramel Glaze

          

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!

Original recipe makes 1 – 9 inch Bundt cake

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

  • PREP

    30 mins

  • COOK

    1 hr 20 mins

  • READY IN

    1 hr 50 mins

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.

Nutrition

Calories: 682 kcal
Carbohydrates: 71.1 g
Cholesterol: 73 mg
Fat: 42.8 g
Fiber: 2.1 g
Protein: 6.5 g
Sodium: 375 mg