Apple-Caramel Pound Cake

This tender apple-caramel pound cake has tons of flavor from the apples, brown sugar and cinnamon. The caramel glaze sends this easy cake over the top with a sweet and buttery finish.

Apple-Caramel Pound Cake
Photo: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
Active Time:
15 mins
Total Time:
2 hrs 15 mins
Nutrition Profile:



  • Baking spray with flour

  • 8 tablespoons (1 stick) unsalted butter, softened

  • 1 ¼ cups packed light brown sugar

  • 3 large eggs

  • 1 ½ cups whole-wheat pastry flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon salt

  • ¼ teaspoon baking soda

  • ½ cup light sour cream

  • 1 teaspoon vanilla extract

  • 1 ½ cups chopped peeled Gala apple

Caramel Glaze

  • ¼ cup packed light brown sugar

  • 2 tablespoons unsalted butter

  • 2 tablespoons heavy cream

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoons confectioners' sugar


  1. To prepare cake: Preheat oven to 325°F. Coat a 9-by-5-inch loaf pan with baking spray. Beat 8 tablespoons butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add 1 1/4 cups brown sugar, beating until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until incorporated, about 1 minute.

  2. Whisk flour, baking powder, cinnamon, salt and baking soda together in a medium bowl. Add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture. Beat the batter at low speed just until blended after each addition, about 2 minutes total. Beat in vanilla. Gently stir in chopped apple just until incorporated. Spoon the batter into the prepared pan.

  3. Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes, tenting with foil during the last 15 to 20 minutes to prevent overbrowning, if needed. Cool the cake in the pan on a wire rack for 10 minutes. Run a butter knife or offset spatula around the edges of the cake; remove from the pan and let cool completely on the rack, about 1 hour.

  4. To prepare caramel glaze: Bring brown sugar, butter and cream to a boil in a small saucepan over medium heat, whisking constantly. Boil, stirring constantly, for 1 minute. Remove from heat; whisk in vanilla. Whisk in confectioners' sugar. Let cool, whisking occasionally, until thickened, about 5 minutes. Spoon over the cooled cake. Let stand for 15 minutes to set.

Nutrition Facts (per serving)

296 Calories
13g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 296
% Daily Value *
Total Carbohydrate 42g 15%
Dietary Fiber 2g 7%
Total Sugars 29g
Added Sugars 27g 54%
Protein 4g 8%
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 78mg 26%
Vitamin A 443IU 9%
Vitamin C 1mg 1%
Vitamin D 13IU 3%
Vitamin E 1mg 4%
Folate 8mcg 2%
Vitamin K 1mcg 1%
Sodium 248mg 11%
Calcium 75mg 6%
Iron 1mg 6%
Magnesium 7mg 2%
Potassium 99mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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