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–+ servings
An overhead view of a Bundt cake on a white platter with fall leaves around it.
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4.86 from 7 votes

Harvest Pound Cake

Apple Harvest Pound Cake with Caramel Glaze is a Bundt cake you'll make year after year. 
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Desserts and Sweets
Cuisine: American
Servings: 16 servings
Author: Ellen Folkman

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
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