The Best Apple Harvest Pound Cake Recipe with Caramel Glaze
Apple Harvest Pound Cake with Caramel Glaze is a Bundt cake you’ll make year after year. This classic dessert is studded with your favorite fall flavors of apple, pecan, and cranberry. Whether you’re serving it for breakfast, tea time, or as the perfect dessert, fresh apple cake is a great way to celebrate fall.
This post may contain affiliate links. As an Amazon associate, as well as a member of other various affiliate programs, I earn a nominal commission if products are purchased through links at no additional charge to you.
Many years ago before we had our boys, my husband and I, along with some friends, traveled to a bed and breakfast in Colorado for a long weekend. One morning for breakfast we were served this delicious cake. When I asked for the recipe, the innkeeper declined but I was determined. I wasn’t leaving without that recipe! The fresh apple pound cake was that good!
On the morning of our departure, I asked again and was shown one of those checkout-size cookbooklets, as I call them. On our way out of town, we stopped at a supermarket to pick up a copy. I’ve been making this cake ever since. Every fall, like clockwork. It’s great for dessert, breakfast, or snack.
Why you’ll love this recipe
The first time I had this moist apple bundt cake I was in love. It is truly a delicious apple cake recipe.
- It’s moist and delicious with great texture.
- The apples and cranberries make it the perfect fall dessert.
- You can use either pecans or walnuts.
- The caramel glaze adds just the right amount of sweetness.
What do I need to make this caramel apple pound cake recipe?
My son likes to call this caramel apple cake. I call it delicious. You’ll want it to be apple season all year!
For the cake:
- Sugar
- Vegetable Oil
- Large Eggs
- Pure Vanilla Extract
- All Purpose Flour
- Salt
- Baking Soda
- Apples – I like to use granny smith apples, but we like tart apples.
- Dried Cranberries
- Pecans
For the caramel brown sugar glaze:
- Unsalted Butter
- Brown Sugar
- Milk – Whole or 2% work better.
What equipment do I need to make an apple bundt cake?
- 12-cup Bundt pan – I use the Nordic Ware Star Bundt that was my Mom’s.
- Stand Mixer
- Measuring Cups and Spoons
- Rubber Spatula
- Chef’s Knife
- Cutting Board
- Wire Rack for Cooling
- Baking Sheet
How do you make a harvest apple cake recipe?
While this recipe is a bit time-consuming because you need diced apples, it is an easy recipe to make.
- Begin by greasing and flouring the pan. Set the prepared pan aside and preheat the oven.
- Beat the wet ingredients in the bowl of a stand mixer.
- Add the dry ingredients.
- Stir in the apple chunks, dried cranberries, and nuts.
- Pour the batter into the prepared Bundt pan.
- Bake, then cool.
- Make the caramel glaze and spoon over the top of the cake.
How do you serve apple pound cake?
I make it for our Thanksgiving dessert but it’s the perfect dessert for the fall season. My hubby likes pumpkin pie so unfortunately he’s outnumbered by the 4 of us. It’s a cake made completely from scratch and I’ve made it my own by adding dried cranberries. Don’t overcook the caramel glaze, which is also delicious on ice cream I might add, or it will harden too much.
Serve it with milk, coffee, or tea after dinner. A frozen French vanilla cappuccino would also be nice. I’ve been known to serve it as a coffee cake for breakfast.
What is the best way to store a caramel glazed apple cake?
This cake doesn’t last long in my house. I store it on the counter covered with either aluminum foil or a cake dome. It does not need to be refrigerated because the caramel will get hard. Do not freeze this cake. The caramel won’t hold up and the texture of the apples will change.
More Apple Desserts
When fall rolls apple recipes become more popular. Try apple pie bars, streusel apple banana bread, no-bake Mason jar apple pie, apple roll, or cinnamon apple turnovers. We love all things apple. Check out even more recipes.
What are the best apples to use when baking an apple cake?
Bakers will recommend Granny Smith or Honeycrisp. They can hold up better to a longer baking time. Honeycrisp adds a bit of sweetness while a Granny Smith is tart.
Can I use a pan different from a Bundt pan for apple cake?
The short answer is no. A Bundt pan allows more of the cake to be in contact with the edges of the pan and heats more evenly. If you use regular round cake pans the center won’t be done and the edges will burn more easily. I would not try a loaf pan either. A Bundt pan is the best option.
Why do I need to cool the cake for 20 minutes before removing it from the Bundt pan?
If you don’t let the cake cool a bit you risk it breaking when you unmold it from the Bundt pan. Be sure to thoroughly great the Bundt pan before adding the cake batter so the cake comes out nicely.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Harvest Pound Cake
Ingredients
Cake
- 2 cups sugar
- 1 ½ cups vegetable oil
- 3 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 medium apples peeled and finely chopped (2 cups)
- ¾ cup dried cranberries
- 1 cup chopped nuts
- Caramel Glaze recipe follows
Caramel Glaze
- ½ cup butter
- ½ cup packed brown sugar
- 2 teaspoons milk
Instructions
For the cake:
- Heat oven to 350℉. Grease and flour 12-cup Bundt pan.
- Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy.2 cups sugar, 1 ½ cups vegetable oil, 3 eggs, 2 teaspoons vanilla
- Stir in flour, salt, and baking soda until smooth.3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- Stir in apples, cranberries, and nuts. Pour batter into pan.2 medium apples, ¾ cup dried cranberries, 1 cup chopped nuts
- Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes and then remove from pan. Cool on a wire rack. Spoon Caramel Glaze over warm cake. Serve warm or cool. Cake serves 16.
For the caramel glaze:
- Heat all ingredients to boiling in 2-quart sauce pan, stirring occasionally. Boil 2 minutes, stirring constantly. Remove from heat and use immediately.½ cup butter, ½ cup packed brown sugar, 2 teaspoons milk
Meet Ellen
Recipe Creator ~ Food Writer ~ Food Photographer
Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
Favorite Recipe: Almond Crusted Chicken
Favorite Cookie: White Chocolate Macadamia Nut
Favorite Cocktail: Frozen Strawberry Margarita
Favorite Dessert: Hershey Bar Pie
Read More About Ellen
This would be a perfect addition to our Thanksgiving dessert table!
I love your made from scratch Bundt cakes!
Ooooh, yum! This looks great, Ellen! I don’t want to wish summer away, but I do love fall and fall flavors so much that I can’t wait!
Thanks for the friendship at Tasty Kitchen. Your blog is full of amazing stuff. This cake looks heavenly. Come follow me @ www. theredapronscravings.com. Just started following you.