Paula Deens Caramel Apple Nut Pound Cake
Delight your taste buds with Paula Deen's Caramel Apple Nut Pound Cake, a richly indulgent dessert that combines the cozy flavors of fall with a show-stopping caramel glaze. This moist Bundt cake is packed with diced Granny Smith apples, crunchy pecans or walnuts, and a warm hint of cinnamon, making it a perfect treat for holidays, potlucks, or casual family gatherings. The buttery, homemade caramel glaze seeps into every slice, creating a luxurious texture and irresistible sweetness. From its fragrant aroma while baking to its stunning presentation, this pound cake is as easy to make as it is to devour. Serve it as the star of your dessert table, and don’t forget the sprinkle of powdered sugar for an elegant finishing touch! Perfect for apple cake lovers and fans of Southern-inspired comfort desserts.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1.5 cups Vegetable oil
- 4 Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 2 teaspoons Vanilla extract
- 3 cups Granny Smith apples (peeled, cored, and diced)
- 1 cup Chopped pecans or walnuts
- 0.5 cup Butter
- 1 cup Brown sugar
- 0.25 cup Milk
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a standard Bundt pan or tube pan, making sure the surface is well-covered to prevent sticking.
In a large mixing bowl, add the granulated sugar and vegetable oil. Beat together until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Stir in the vanilla extract, diced apples, and chopped nuts. Fold gently until the apples and nuts are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt or tube pan. Smooth the surface with a spatula to ensure even baking.
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel glaze. In a small saucepan over medium heat, combine the butter, brown sugar, and milk. Stir constantly until the mixture comes to a boil, then cook for an additional 2 minutes. Remove from heat and let cool slightly.
Once the cake is done, remove it from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack or serving plate.
While the cake is still warm, drizzle the caramel glaze evenly over the top, letting it soak into the cake. Optionally, sprinkle powdered sugar on top for garnish.
Allow the cake to cool completely before slicing. Serve and enjoy!
Nutrition Facts
Calories |
8534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.3 g | 656% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 204.5 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 976.3 g | 355% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 652.9 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 557 mg | 43% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2244 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
