As I mentioned yesterday, my birthday was pretty much a disaster, but at least the cake was good! I’ve had this recipe for caramel apple pound cake pinned on Pinterest for a while so I figured my birthday was the perfect excuse to make it. I didn’t include the photo since I posted it three days ago, but if you haven’t seen the cake you can check it out here. Due to a multitude of factors (details to come) I didn’t have much of an appetite on my birthday so I gave away almost the entire cake at work, but I did try two bites before it was all gone…and those two bites were amazing! I always get good feedback on my baked goods from my co-workers, but this time I believe all of it! The cake was moist, dense, and the sweet caramel glaze contrasted really well with the spiced apple cake. It was really delicious. I’ll have to make it again in the fall when it’s more seasonally-appropriate.
2 c sugar
1 1/2 c vegetable oil
1 Tbsp vanilla
2 tsp apple pie spice (I mixed my own)
1 tsp salt
1 tsp baking soda
3 c all-purpose flour
2 medium red apples, peeled and diced (I used Jonagold)
1/2 c (1 stick) butter
1/2 c packed brown sugar
2 tsp milk
In a large bowl, beat the granulated sugar, oil, vanilla, and eggs for about 3 minutes. Add the apple pie spice, salt, and baking soda and beat until combined. Add the flour and beat until just combined, scraping the sides of the bowl with a spatula as needed. Stir in the diced apple. Scoop the batter into a 12-cup bundt pan coated with cooking spray. Bake for 55-65 minutes (mine took the full 65 min), or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes and then invert onto a wire rack.
For the glaze: Place the wire rack holding the cake over a piece of aluminum foil or parchment paper. In a medium saucepan, melt the butter over medium to medium-high heat. Add the brown sugar and milk and bring to a boil. Boil for 2 minutes, stirring constantly then remove from heat. Immediately spoon the glaze over the warm cake. Enjoy!