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.
Servings 8
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
Instructions
- Preheat the oven to 375°F (190°C). Butter and flour a 9-by-5-inch loaf pan or similar cake pan.
- 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.
- Peel and core the apples, then grate them using the large holes of a box grater. Fold the grated apples into the batter.
- Add the warmed salted caramel sauce and cinnamon, then fold gently until evenly combined.
- 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.
- 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.