Caramel Apple Pound Cake I Made It

Caramel Apple Pound Cake

Cosmicmother 10 years ago
I made this Caramel Glazed Apple Cake for my husbands birthday. He's not a big sweet tooth person, but he loved it! The caramel really makes this cake! The cake was dense, crispy on the outside, but moist inside and just perfect!
I used my new bundt pan, I greased and floured the pan and the cake slid right out! It is a heavy dark coated pan, so the cake was ready 20 minutes early. So if you have a similar pan I would check the cake between 50-60 minutes.
The caramel is just right for this cake, but if you don't like caramel this would be great if you added some extra spice ( nutmeg, all spice etc..) and dusted with powdered sugar. Or use a powdered sugar glaze with a hint of lemon would be great too! :)
I used Ambrosia apples which are my favorite eating and cooking apple. It's slightly tart, with a floral note to them and they do not turn to mush when cooked. I used 3 apples which worked out to 21/2 cups of chopped apples. The only thing I might do next time is add a little more apple, maybe 3-4 cups!
01/31/2014
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Good4U 10 years ago said:

Wow! What a beautiful pic! Shona, I don't think I have ever bought Ambrosia apples before? I will keep an eye out for them as I normally like Northern Spy apples but I don't see them all the time either. I am with you on not liking my apples turning to mush when cooked either in a cake and muffins and things like that. Nice review, thanks for the thumbs up and I am really glad your Husband loved it:) I bookmarked this one when Jett posted it as well. I am sure she will delighted you made it and loved it!

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Cosmicmother 10 years ago said:

Thanks! I posted two other pictures, but an error kept coming up saying the file was too big, then I had to rewrite my review 3 times. So I just added the one pic here, plus an extra pic on the recipe. This pic is with the fresh warm caramel, and the other one on the recipe page is when the caramel has hardened.
I think the ambrosia apples originated in the Okanogan Valley in BC and Washington. I'm not sure if you can find them out east, the closest thing might be a golden delicious, or a gala apple which are a little sweeter though. I haven't heard of a Northern Spy either, I'll have to look around :)

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NadineM 10 years ago said:

Yummy dish. Saved will have to try soon. Thanks for sharing

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Cosmicmother 10 years ago said:

You're welcome Nadine :)
I must say, I just had a piece and it tastes even better the next day! More tender and moist and seems to have more of an apple flavor now :) YUM!

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mommyluvs2cook 10 years ago said:

Omg your pictures look fantastic! I have never seen ambrosia apples before either! I love honey crisp apples, but have never tried to bake with them. I automatically grab the green one's when baking.

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lovebreezy 10 years ago said:

We bought Ambrosias when we we in NY last autumn. Label says product of Canada. Never heard of Northern Spy either.

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jett2whit 10 years ago said:

Beautiful cake Shona! Thank you all for the nice comments on the recipe =)

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Cosmicmother 10 years ago said:

Thanks Michelle! I saved your apple muffins too, oh my, I am on an apple craze now, lol ;)
Lovebreezy, how did you like the ambrosia apples? My favorite is usually golden delicious, that's my go to if I can't find ambrosia.
You're welcome Jett, thank you for sharing!! :))

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NPMarie 10 years ago said:

Wow! Lovely pic Shona..this sounds delicious!

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mommyluvs2cook 10 years ago said:

Oh, If you try them hope you like em! They are not super sweet like some muffins, although the sugar on top helps out some :)

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notyourmomma 10 years ago said:

Wowser, beautiful picture. Must make soon. Awesome

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chuckieb 10 years ago said:

I too am not familiar with Ambrosia apples but will surely go on a search. Shona your picture is Top Shelf! Very nice! I bookmarked this to try. It looks truly delectable and I'm luvin' the Caramel glaze.

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frankieanne 10 years ago said:

That is one gorgeous cake picture. Makes me want a tube pan but, geez, I just don't need another kitchen gadget/item! It does look wonderful though.

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Cosmicmother 10 years ago said:

Michelle, you're muffins sound perfect, I don't like overly sweet muffins as I make them for the kids lunches and snacks all the time! I have a carrot honey chia muffin on allrecipes.com that looks similar ;) I should post it here too ;)
Thanks Tina and Janet!! :))

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chuckieb 10 years ago said:

Based on Shona's glowing review I tried this recipe out yesterday. You know when the kitchen witch has you in her sights and some days you're just jinxed? That was me. I had been quite pleased to track down Ambrosia apples in the grocery store. It's always fun to have a little treasure hunt to do. :) It's a nice apple alright, fairly mild and sweet. I was anxious to use my mini-Bundt pan and I THOUGHT I'd greased and floured it well, but......
I'd filled the tins too full. Knew that off the bat but wasn't on the ball enough to think what to do with the excess batter so I just kept filling. Once I'd slid the pan into the oven I noticed the bottle of vanilla sitting on the counter and realized I forgot to put it in. So I grabbed the pan back out, scooped all the batter out and then proceeded to add 2 tbsp. of vanilla into it instead of the 2 tsp. that was called for. Noticed that mistake before I'd stirred it all in, so drained the excess from the bowl and then packed it all back in the pan. Now that I think of it I should have probably regreased and floured at that point. Anyway.....It took an hour to cook through. My kitchen smelled heavenly while they were baking. Got the glaze set to go but when I tried to get the cakes out of the pan I ran into more trouble. Since I'd overfilled them the cake was sort of heaped up and overflowing and I totally mangled the first one. Googled my problem and sources said to let it sit for a good 10-20 min. before getting them out. That helped but in the end I only had two mini bundt cakes that are gift worthy, one totally mangled one that the birds got to enjoy and three that are very sad looking yet delicious enough for us to indulge in.
The recipe is awesome and we loved it. It's all my fault that I ran into troubles but will certainly make this again and nail it the next time. Thanks Jett. It is most delicious! And thanks Shona for inspiring me to try it! :)

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lovebreezy 10 years ago said:

I'm not laughing at you, really, 'cause I've been in the same sort of situation--more than once. I guess you could always make cake balls with the crumbled ones.

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mommyluvs2cook 10 years ago said:

Glad it taste good, not glad about all the problems :( Hopefully your next baking experience will bring your hopes up :)

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jett2whit 10 years ago said:

Thanks again for the great reviews - too bad we can't all have a tasting party!
That would be FUN!

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bakerme 10 years ago said:

Cosmicmother, when you said the cake had crunchy edges, how crunchy is crunchy? We don't like crunchy cookies, but that's the texture I think of from your description. Otherwise, the cake sounds yummy!

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Cosmicmother 10 years ago said:

It was slightly "crisp" just around the edges, maybe an 1/8 of an inch around the edge at most. That is from the oil in the recipe. But, after the cake sat overnight, the whole cake was soft and moist and took on more of an apple flavour the next day. It's not crisp and crunchy like a cookie though! :)

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bakerme 10 years ago said:

Thanks! Soft and moist is more our style.

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Good4U 10 years ago said:

Oops sorry about that! Never mind:)

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