Caramel Apple Pound Cake – This gooey, chewy, amazingly moist cake is so perfect for the fall season! A perfect way to use up those apples!
It must be fall-time around here. Are you sick of all my seasonal recipes yet? I can’t help it! This time of year just does something to a kitchen junkie. Suddenly the world revolves around pumpkin, apples, and cinnamon.
I am being completely honest when I tell you that the hubby and I ate most of this cake in a matter of hours. Healthy eating day fail. But ohhhhmyword it was so good. I actually took these pictures before the cake had cooled and kept eating it between snapping shots.
Oh look, that piece fell off and contributes nothing positive to this photograph, I guess I’ll have to dispose of it somehow.
Wait… why is there no garbage within arms reach of my photography table? Guess I’ll have to eat it.
It’s all for the cause.
What’s a food blogger to do right? You would have done the same. At least with this cake you would have.
Just a side note, I mentioned that I ate this cake warm while I was photographing it. It was gooey and melty and sooooo delicious. But the hubby tried it when it cooled and said he loved it because by then the caramel had reached that chewy but still teeth-sinkable stage. So it’s up to you. Warm, cool, or both.
Have a slice every couple minutes and you’ll get it all!
Caramel Apple Pound Cake
- 1 ½ cups flour
- ¼ teaspoon baking soda
- pinch of salt
- ½ cup butter - at room temperature
- 2 cups sugar
- 3 eggs
- 1 tablespoon vanilla
- ½ cup plain greek yogurt - (may sub sour cream)
- 1 medium granny smith apple - peeled and diced
- 1 bag Kraft caramel bits
- ½ cup milk
- Preheat oven to 350. In a small bowl combine flour, baking soda, and salt. Set aside.
- In a separate bowl, beat sugar and butter until light and fluffy. Beat in eggs one at a time. Add vanilla and greek yogurt. Gently mix in flour mixture until just combined.
- Pour batter into a 8 or 9 inch loaf pan lined with foil and sprayed with non-stick spray. Scatter apple pieces over the batter. (Note: They will sink to the bottom while cooking.) Bake 50-60 minutes, until an inserted toothpick comes out mostly clean. Allow to cool on wire rack.
- In microwave, melt caramel bits in a microwave-safe bowl for 2 minutes. Add 1-2 tablespoons of milk, then microwave another 30 seconds and stir. Repeat until caramel is completely melted and smooth and has reached pourable consistency. Pour over cake cake. Slice and serve warm or allow to cool and set, about fifteen to 20 minutes for chewier caramel. Store in airtight container.