Apple-Caramel Pound Cake This tender apple-caramel pound cake has tons of flavor from the apples, brown sugar and cinnamon. The caramel glaze sends this easy cake over the top with a sweet and buttery finish.


15 mins


2 hrs 15 mins




  • Baking spray with flour
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 ¼ cups packed light brown sugar
  • 3 large eggs
  • 1 ½ cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup light sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped peeled Gala apple
  • ¼ cup packed light brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons confectioners’ sugar


    Step 1

    To prepare cake: Preheat oven to 325°F. Coat a 9-by-5-inch loaf pan with baking spray. Beat 8 tablespoons butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add 1 1/4 cups brown sugar, beating until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until incorporated, about 1 minute.

    Step 2

    Whisk flour, baking powder, cinnamon, salt and baking soda together in a medium bowl. Add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture. Beat the batter at low speed just until blended after each addition, about 2 minutes total. Beat in vanilla. Gently stir in chopped apple just until incorporated. Spoon the batter into the prepared pan.

    Step 3

    Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes, tenting with foil during the last 15 to 20 minutes to prevent overbrowning, if needed. Cool the cake in the pan on a wire rack for 10 minutes. Run a butter knife or offset spatula around the edges of the cake; remove from the pan and let cool completely on the rack, about 1 hour.

    Step 4

    To prepare caramel glaze: Bring brown sugar, butter and cream to a boil in a small saucepan over medium heat, whisking constantly. Boil, stirring constantly, for 1 minute. Remove from heat; whisk in vanilla. Whisk in confectioners’ sugar. Let cool, whisking occasionally, until thickened, about 5 minutes. Spoon over the cooled cake. Let stand for 15 minutes to set.

Nutrition Facts

Serving Size: 1 slice Per Serving: 296 calories; protein 4g; carbohydrates 42g; dietary fiber 2g; sugars 29g; added sugar 27g; fat 13g; saturated fat 8g; mono fat 4g; poly fat 1g; trans fatty acid 1g; cholesterol 78mg; vitamin a iu 443IU; vitamin c 1mg; vitamin d iu 13IU; vitamin e iu 1IU; folate 8mg; vitamin k 1mg; sodium 248mg; calcium 75mg; iron 1mg; magnesium 7mg; phosphorus 48mg; potassium 99mg; omega 6 fatty acid 1g; niacin equivalents 1mg.


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