One of my favorite tips for making apple desserts is to use a variety of apples. I like to use at least 2 different types of apples. Whether you’re making apple crisp or apple pie or even apple cake, having a mix of sweet and tart apples gives a more well-rounded apple flavor throughout the dessert. Don’t worry if you don’t have two different types of apples. It’s no big deal. This cake will still be delicious, but when you can, try using two different apples. It’s so yummy!
Granny Smith apples give a nice tart flavor to whatever dessert you are making. That’s why they are so popular in apple pie and apple crisp. I love to pair Granny Smith apples with a sweeter apple, like a Braeburn, Cortland, or Golden Delicious. The combo does something special for the overall flavor of the dessert. Give it a try next time.
My other tip for apple desserts is that the apples can be a little wilt-y. You know how sometimes the apples that got forgotten in the back of the fridge look a little sketchy, or should I say “sus” like the teenagers say these days… Those apples are perfect for grating or chopping up in an apple cake or another apple dessert. Don’t toss them; whip up a yummy dessert.
More of my Favorite Recipes that use Apples
- Dutch Apple Pie
- Overnight Apple Pie Oatmeal
- Sausage and Apple Cornbread Stuffing
- Caramel Apple Baked French Toast
- Cranberry Fluff Salad with Apples and Walnuts
- Albacore Tuna Salad with Apples, Celery and Red Onion
- Caramel Cheesecake Apple
step-by-step pictures for how to make Apple Pound cake with Caramel Glaze
Frequently Asked Questions about how to make Apple Pound Cake with Caramel Glaze
Can I make this in a 9×13 pan instead of a bundt pan?
Yes, you can make this cake in a 9×13 pan. The cooking time will decrease significantly, so you will need to check it at about 28-30 minutes and watch it from there. Check it by inserting a toothpick into the center of the cake. It if comes out clean, then the cake is done.
Should I use salted or unsalted butter in the caramel glaze?
I prefer to use salted butter in the caramel glaze because it adds a nice saltiness that makes it taste like salted caramel, and also cuts the sweetness of the dessert a bit. The cake will still be delicious if you use unsalted butter, but if all you have is unsalted butter and you would like it to have the added salt, then add between 1/8 and 1/4 tsp salt to your glaze while bringing it to a boil. Start with a 1/8 tsp and taste it to see if you would like to add a little more. Do not add extra salt if you are using salted butter.
How many people will a Bundt Cake serve?
Depending on how large the slices you would like to serve are, you can serve between 16 to 24 people with one bundt cake.
Which type of apples is the best to use in cakes like this?
Granny Smith, Braeburn, Cortland, Honeycrisp, Red Delicious. Almost any variety will work in a cake, especially this one because you are grating the apples, and they will be almost dissolved into the cake and unrecognizable once the cake has been baked.
How Many apples will I need to get 3 cups of grated apple?
This depends on the size of your apples. If they are really big apples, you will probably only need 3 apples. If they are small, you may need 4 or 5.
Can I make this cake ahead of time?
Yes, you can make it ahead of time. I made the one in the pictures a day in advance. The glaze was prettier when it was fresh, but it still tasted amazing the next day. If I were serving it for a party, I would prepare the cake the day before. Then I would make the glaze right before people were arriving, so it would still be shiny and beautiful!
baker’s tools:
Must-Make Bundt Cakes
- 2 cups granulated sugar
- 1 cup canola oil, melted butter, or melted Crisco
- 2 tsp vanilla extract
- 3 eggs
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 3 cups grated apple, Granny Smith or your favorite apples
- CARAMEL GLAZE:
- ½ cup butter
- ½ cup brown sugar, packed
- 2 tsp milk
- Preheat the oven to 350 degrees. Spray a 12-cup bundt pan generously with cooking spray and set aside.
- In a 2-quart mixing bowl, whisk together the oil, sugar, vanilla, and eggs for 1 minute. (You can use a hand mixer if you prefer.)
- Add the flour, cinnamon, baking soda, and salt. Switch from a whisk to a fork and stir until well combined. Be sure to make sure you are getting the bottom and sides of the bowl.
- Next, add in the grated apples. Stir until they are evenly distributed.
- Pour cake batter into the prepared bundt pan and bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let cool completely. You can do this at room temp or in the fridge or in the freezer. (I like to use the freezer because it locks more moisture into the cake.)
- When the cake is cooled, carefully remove the cake from the bundt pan and place it on a cake stand or large serving plate.
- Prepare the caramel glaze by adding the butter, brown sugar, and milk to a 1-quart saucepan.
- Over medium-high heat bring the mixture to a boil and allow to boil for 45 seconds. Remove from heat and immediately pour over the bundt cake. Depending on the type of cake stand or plate you are using, you may want to put some wax paper or tinfoil under the plate or cake stand if you think some of the glaze might drip off.
- Serve and enjoy!
Simple Dinner Recipes
This is such a yummy cake! I love the caramel glaze on it. I gave half of it away. Otherwise, I know I would eat more than I should 🙂
I had to do the same thing last time I made it. SOOOO YUMMY! I am so glad you tried it!