Fall in Love with This Apple Pound Cake
If you’re craving the kind of dessert that wraps you in a hug (yes, really), this Apple Pound Cake with Caramel Glaze might just be your new best friend. There’s something undeniably comforting about baking with apples, especially when the result is a moist, cinnamon-kissed Apple Pound Cake topped with a dreamy caramel drizzle.
Whether you’re a busy mom looking for a crowd-pleaser for the next PTA bake sale or a cozy-weather enthusiast planning your ultimate easy fall dessert, this old-fashioned Apple Pound Cake is everything you didn’t know you needed. Plus, it smells like fall had a love affair with your kitchen.
Why You’ll Love This Apple Pound Cake
Let’s be real—there’s no shortage of apple cake recipes floating around Pinterest and grandma’s handwritten cookbook collection. But here’s why this one stands out:
- Moist and flavorful: Thanks to a generous dose of fresh apples and brown sugar, every bite of this Apple Pound Cake is tender and rich.
- That caramel glaze, though: Buttery, smooth, and just the right amount of salty-sweet—it’s the mic drop of toppings.
- Simple ingredients: You probably already have most of them in your pantry.
- Versatile: This homemade Apple Pound Cake works as breakfast, dessert, or even a midday snack with your coffee. No judgment.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 cups apples, peeled, cored, and diced (Granny Smith or Honeycrisp work great)
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
How to Make This Cinnamon Apple Loaf Cake
- Preheat & Prep
Set your oven to 350°F and grease a standard loaf pan or bundt pan (both work beautifully for this). - Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This blend is what gives the cake that warm, fall-spiced kick. - Cream Butter & Sugar
In a separate large bowl, beat the butter and brown sugar until light and fluffy. This is your cake’s flavor base—don’t skimp on this step! - Add Eggs & Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Your kitchen will start to smell like dessert heaven. - Combine Wet & Dry
Add the dry mixture in thirds, alternating with the milk. Mix until just combined—overmixing is the enemy of moist apple cake recipes. - Fold in the Apples
Gently fold in those juicy diced apples. Try not to eat them straight from the bowl—we’ve all been there. - Bake
Pour the batter into your pan and bake for 55–65 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack. - Make the Caramel Glaze
In a saucepan, melt butter over medium heat. Stir in brown sugar, cream, and salt. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla. - Drizzle & Devour
Pour the warm glaze over the cooled cake. Watch it soak into every little crevice—this is where the magic happens.
Tips for the Best Homemade Apple Cake
- Pick the right apples: Granny Smith or Honeycrisp bring the perfect balance of tart and sweet to this Apple Pound Cake.
- Don’t rush the glaze: Stir constantly while it simmers to avoid graininess.
- Let it cool before glazing: Otherwise, the glaze will slide right off instead of soaking into the Apple Pound Cake like it should.
- Double the glaze: Because no one ever said, “This cake has too much caramel.”
A Little Slice of My Story
I first made this cake on a chilly Sunday afternoon when my kids begged for “something sweet… but not chocolate.” (The nerve!) I had apples, I had butter, and I had exactly one hour before soccer carpool duty. The result? A warm, cinnamon-swirled loaf that disappeared in under 24 hours. It’s been a family favorite ever since—especially when I double the caramel glaze.
FAQs About This Easy Fall Dessert
Can I use a different kind of apple?
Absolutely! Honeycrisp, Fuji, or Pink Lady all work well. Just avoid apples that get too mushy when baked.
Can I freeze this cake?
Yes! Wrap it tightly (without glaze) and freeze for up to 2 months. Thaw overnight, then drizzle with fresh caramel before serving.
How should I store leftovers?
Keep it covered at room temperature for up to 3 days, or refrigerate for up to 5. Bonus tip: a quick zap in the microwave makes it taste freshly baked again.
A Final Slice of Sweetness
There’s something timeless and comforting about an apple pound cake. With its tender crumb, buttery caramel glaze, and nostalgic cinnamon scent, this dessert delivers on every level. Whether you’re baking for your family, a fall potluck, or just because you need a little slice of joy—this cake’s got your back.
And if you’re in the mood for another cozy, indulgent treat, don’t miss my Croissant French Toast—it’s buttery, fluffy, and basically breakfast dessert goals. 🍽️
Want to feel even more confident baking with apples? Check out this guide from Bon Appétit on the best apples for baking—because yes, it really does make a difference which variety you pick.
Ever ended up with rock-hard brown sugar? King Arthur Baking shares a genius trick to soften it in minutes, and it just might save your caramel glaze.
And if you’re curious about what actually makes a pound cake a pound cake, this breakdown by Southern Living shares its buttery origins—and why it’s still a Southern staple.
So go ahead—preheat that oven and let your kitchen smell like a cinnamon-hugged dream. 🍏🍰
Want to learn more about baking with apples? Check out this guide on the best apples for baking from Bon Appétit.
Let me know how your cake turns out—especially if you double that glaze. (No shame, I do too.)
💛
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