Description
A dense and buttery pound cake loaded with tart Granny Smith apple chunks and finished with a rich, homemade caramel glaze.
Ingredients
Scale
- 1 cup unsalted butter, browned and cooled
- 1.5 cups granulated sugar
- 3 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups Granny Smith apples, peeled and finely diced
- 1/2 cup brown sugar (for glaze)
- 4 tablespoons unsalted butter (for glaze)
- 1/4 cup heavy cream (for glaze)
Instructions
- Preheat oven to 325F and grease a 9×5 inch loaf pan with butter and flour.
- Melt 1 cup butter in a skillet over medium heat until browned and nutty; remove from heat.
- Cream the browned butter and granulated sugar until pale and fluffy.
- Beat in eggs one at a time until fully incorporated.
- Sift together flour, cinnamon, and salt, then stir into the butter mixture until just combined.
- Fold in the diced apples gently with a spatula.
- Pour batter into the prepared pan and bake for 55-65 minutes until a toothpick comes out clean.
- While the cake cools, simmer brown sugar, 4 tbsp butter, and heavy cream in a pan until thickened.
- Pour the warm caramel glaze over the cooled cake and let set for 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American