Caramel Apple Pound Cake Is The Best Thing To Serve On Thanksgiving

Certainly! Here's a complete recipe for Caramel Apple Pound Cake:

Caramel Apple Pound Cake

Ingredients:

For the Cake:

1 1/2 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups diced apples (peeled and cored)
For the Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions:

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan.

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, allspice). Set this dry mixture aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This can take about 3-4 minutes.

Add the eggs one at a time, beating well after each addition.

Stir in the sour cream and vanilla extract until the mixture is well combined.

Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.

Gently fold in the diced apples.

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The exact time may vary, so start checking at 60 minutes and adjust as needed.

While the cake is baking, prepare the caramel sauce. In a medium saucepan, melt the granulated sugar over medium heat. Stir constantly until the sugar turns a deep amber color.

Carefully add the butter and stir until it's fully melted.

Slowly pour in the heavy cream while stirring constantly. Be cautious, as the mixture will bubble up.

Remove the caramel sauce from the heat, stir in the salt and vanilla extract, and let it cool.

Once the cake is done, remove it from the oven and let it cool in the pan for about 15 minutes. Then, invert the cake onto a serving plate or cooling rack.

Drizzle the caramel sauce over the top of the cake, allowing it to drip down the sides.

Let the cake cool completely before serving. The caramel will set as it cools, creating a delicious caramel glaze.

Slice, serve, and enjoy your scrumptious Caramel Apple Pound Cake!

This cake is perfect for fall or any time you're craving a delightful dessert that combines the flavors of caramel and apples.