Moist caramel apple pound cake with salted caramel

Double Caramel Apple Pound Cake

BySusan
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This double caramel apple pound cake is moist, buttery, and packed with freshly grated apples. Salted caramel and cinnamon give every slice a rich, cozy flavor.

Double Caramel Apple Pound Cake

A moist, buttery apple pound cake flavored with salted caramel and a warm hint of cinnamon.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 large eggs weighed in their shells
  • Powdered sugar the same weight as the eggs
  • All-purpose flour the same weight as the eggs
  • Unsalted butter the same weight as the eggs, melted
  • 1 packet baking powder about 2 1/2 teaspoons
  • 4 Golden Delicious apples
  • 2 generous tablespoons salted caramel sauce warmed
  • 1 pinch ground cinnamon
  • Butter and flour for preparing the pan

Method
 

  1. Preheat the oven to 375°F (190°C). Butter and flour a 9-by-5-inch loaf pan or similar cake pan.
  2. Whisk the eggs and powdered sugar together in a large bowl until smooth. Add the sifted flour and baking powder, then mix in the melted butter.
  3. Peel and core the apples, then grate them using the large holes of a box grater. Fold the grated apples into the batter.
  4. Add the warmed salted caramel sauce and cinnamon, then fold gently until evenly combined.
  5. Pour the batter into the prepared pan and smooth the top. Bake for about 45 minutes, or until a knife or toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan for 10 minutes, then turn it out onto a rack and let it cool before slicing.

Ingredient Measuring Tip

Weigh the four eggs first, then use that same weight for the sugar, flour, and butter. This traditional equal-weight method keeps the pound cake balanced and tender.

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