This post may contain affiliate links. Click for complete disclosures.
Apple season needs no excuse for baking something sweet, but this Caramel Apple Pound Cake is the perfect excuse anyways!
It's that time of year wherein our house becomes APPLE season! I have been (impatiently) waiting for the weather to finally decide that fall is here, especially seeing as the first official day of fall is just a few days away. I mean, who else loves fall? There are so many things to like about this time of year, and as a food lover, I love how the seasons change and bring different flavors into play.
Apple is one of those essential fall flavors. I mean, don't get me wrong, I know pumpkin rules a lot as well, but apple is just one of my favorites, and it has been for a long time. I love everything about apple season, from going to pick apples with our girls to spending time in the kitchen, making everything with our haul that we gathered from the farm.
REMEMBER TO SUBSCRIBE TO THE NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS AND SUBSCRIBER ONLY BONUSES.
This recipe is actually the brainchild of our youngest, who loves all things caramel. That girl would eat caramel all day long if I let her. Of course, what goes amazing with caramel? You guessed it, apples! Of course, I had to make sure we had a little treat that combined all the delicious caramel apple flavors but a little bit easier to eat. That's why this Caramel Apple Pound Cake will rule your fall!
How did Pound Cake get it's name?
Pound cake is one of those recipes that has been around for a long time. It was initially named because of its ingredients since the original recipe called for a pound of each of the main ingredients ( eggs, sugar, butter, and flour). Over the years, the methods have changed, but the name is often associated with a denser, sweet cake.
How long is Pound Cake good for?
Traditionally it will keep at room temperature for 3-4 days. The dense nature of pound cake allows it to stay moist longer and not stale as quickly as other cakes.
Can you freeze Pound Cake?
This is one of those recipes made perfect for freezing because of its dense nature. If I want to freeze it, I bake, cool, slice, and individually seal the slices to keep the air out. This lets them defrost quickly to enjoy later.
Ingredients in Caramel Apple Pound Cake
This pound cake is not your traditional pound cake, and it has a few ingredients that give it is classic caramel apple flavor and staying completely grain-free.
- Apple Sauce - This recipe uses apple sauce to help keep it moist and give it that classic apple flavor. You can use your favorite store-bought apple sauce, or you can make your own.
- Cream Cheese
- Cassava Flour
- Arrowroot Starch
- Guar Gum
Tips and Tricks
- Bring your ingredients to room temperature. This will allow you thoroughly cream the butter and cream cheese and allow enough air into the batter since this is important for the final texture.
- Make sure to add the eggs one at a time, mixing well until it is fully incorporated.
- Once combined, DO NOT over-mix the batter.
- DO NOT open the oven until the minimum cooking time has been reached. If more time is needed, carefully close the oven to help keep the pound cake from sinking.
- If the top of the pound cake starts to brown more, but the middle is not finished, place a piece of parchment paper over the top and continue to bake until the center is fully cooked. I like to see a temperature of 205-210 when the cake is made.
- You can also make this cake in a bundt pan if you want something more decorative. Just make sure that you grease and flour the pan before adding the batter to help it release cleaner once it's thoroughly cooled.
- Depending on the size of your pan, you might need to separate the batter. I do not like to fill my pan more than ¾ of the way full; otherwise, it could bake over.
- I prefer to peel my apples for this recipe, but if you want a little more apple texture, please leave the skin on.
- I like to use granny smith apples in this recipe. I find the texture and flavor are the best, but if you prefer a different apple, you can easily use those as well.
- This recipe includes the caramel glaze, which is delicious, but feel free to top it with whatever you want to.
Now that you know how to make Caramel Apple Pound Cake, it's time to give it a try for yourself!
More Desserts to Try
Chewy Fudge Brownies
Caramel Apple Pound Cake
For the Cake
- 8 TBS Butter Soft
- 4 OZ Cream Cheese Sofr
- ¾ C Apple Sauce
- 1 + ½ C Sugar Divided
- 5 Large Eggs
- 2 Medium Granny Smith Apples Peeled and Chopped
- 1 ½ TBS Cinnamon
- ¾ teaspoon Nutmeg
- ¼ teaspoon Cardamom
- 1 teaspoon Salt
- 270 G Cassava Flour
- 60 G Arrowroot Starch + 1 TBS Separated
- ½ TSP Guar Gum
- 6 TBS Butter
- ¾ C Brown Sugar
- ½ teaspoon Baking Soda
- ⅓ C Buttermilk or milk of choice
For the Cake
- Peel and small dice the apples and place them into a small bowl with ½ C sugar and the spices + 1 TBS Arrowroot Stach. Let it sit to soften the apples while you prepare the rest of the cake.
- Preheat your oven to 325 degrees and prepare your bundt pan or loaf pan depending on what you are using.
- Cream together the remaining sugar, butter and cream cheese until it is light and fluffy and has become pale in color.
- Add each egg individually to the butter mixture mixing well between each addition.
- Carefully measure and mix in the cassava, arrowroot, guar gum, and salt and mix just until it's incorporated.
- Fold in the apple sauce and the softened apples.
- Put the batter into your prepared baking dish. The batter does rise so make sure not to fill your pan more than ⅔ full.
- Bake the cake the preheated oven for 45 minutes to an hour. Do NOT open the oven before 45 minutes. Check the temperature of the cake and it should it read about 205-210 degrees when it is done.
- Allow the cake to cool exactly 10 minutes before inverting it to remove it from the pan.
For the Glaze
- Combine all of the ingredients into a small saucepan over medium heat whisking until its combined.
- Once the mixture is combined let it slighlty boil for 5 minutes so it can thicken.
- Remove it from the heat and let it sit about 5 minutes to cool.
- Drizzle over the cooled cake, slice and enjoy!
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally Posted 09/20/2019