It’s that time of year again…Autumn and it’s time to crank up the oven for some
So, grab a coffee or a pumpkin spice latte and enjoy and after you’ve checked out this recipe, head to the bottom of this post where you’ll find 29 links to more gorgeous (and delicious) autumn inspiration!
A few basic ingredients to make a moist and delicious fall dessert!
- Flour – all-purpose. This cake is a dense cake and cake flour would make it much too light!
- Granulated Sugar
- Light Brown Sugar
- Large Eggs – I used organic cage-free eggs for this recipe but any large eggs you prefer will work wonderfully.
- Vanilla extract to enhance the sweetness
PieSpice – this can be found in the spice section of your local grocery store or by fresh apples in the produce section
- Granny Smith Apples are used in this recipe because when baked they don’t collapse or disintegrate. This characteristic makes it the preferred apple for cakes, tarts, and pies.
Frequently Asked Question About Bundt Cakes
How to know when a bundt cake is done.
A bundt cake is done when the sides of the cake start to gently pull away from the pan. A toothpick, broom cake tester, or an insta-read thermometer can be used to test for doneness. If using the thermometer, it should register an internal temperature of 210 degrees F.
Should this cake be iced when it’s hot?
For this recipe a Cream Cheese Frosting is used and therefore the cake should be cool before frosting it. The icing will be placed on the top portion and upper sides of the cake only.
How do I keep the cake from sticking to the pan?
Can this cake be frozen?
Absolutely! Once the cake has cooled completely, wrap it in plastic warp and cover in foil tightly. The cake can be frozen for up to 3 months.
More delicious bundt cake recipes!
My favorite tools for
baking Bundt Cakes
I have several antique Bundt cake pans but for this recipe, I wanted something new and after looking at several options, I chose the Nordic Ware 12 Cup Bundt Pan. This pan is non-stick coated for easy release and clean-up and I found that my cake released easily keeping the unique shape and pattern intact.
If you have a stand mixer, use that, but if you are looking for a convenient alternative, I love my KitchenAid Rechargeable Mixer. It’s easy to use and I don’t have to be near a plug, which in my house is a definite plus! I don’t have many outlets and almost no counter space so this nifty tool allows me to mix cake batter, cookie dough, and mashed potatoes on the dining room table where I have much more room.
Old-Fashioned Caramel Apple Pound Cake Recipe
- 1 ¼ cups light brown sugar firmly packed
- 1 cup granulated sugar
- 1 ½ cups butter melted
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp apple pie spice
- 1 tsp salt
- 3 cups Granny Smith apples chopped, approximately 4 medium-sized apples
- 2 tsp ground cinnamon
- ¼ cup chopped walnuts optional, for garnish
Cream Cheese Icing
- 8 ounces cream cheese 1 package, softened
- 2 cups confectioners' sugar
- ¼ cup whole milk
- ¼ cup hot caramel topping Smucker's Hot Caramel Topping
- Preheat oven to 350°. Spray a 12 cup Bundt pan with baking spray with flour.
- In a large mixing bowl, beat melted butter, 1 cup brown sugar, and granulated sugar with a mixer at medium speed until well combined.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, apple pie spice, and salt. With mixer on lowest speed, gradually add flour mixture to butter mixture beating until well combined.
- In a separate bowl combine chopped Granny Smith apples, cinnamon, and remaining 1/4 up of light brown sugar.
- Spoon one-third of the batter into prepared Bundt cake pan.
- Top with half of the apple mixture. Repeat layers once.
- Top with remaining one-third of batter.
- Bake until cake tester or wooden pick inserted near center comes out clean, 50 minutes to one hour. Let cool in pan for 10 minutes.
- Remove from pan and let cool completely on wire rack.
- Top with Cream Cheese Frosting.
- Drizzle with caramel topping and sprinkle with chopped walnuts if desired.
And now, for the rest of the wonderful Harvest Home Tour Inspiration!
Click on any of the links below to be taken to the posts you would like to see and thank you so much for checking out this recipe.