Ingredients for Paula Deens Caramel Apple Nut Pound Cake
- Granny Smith Apple
- 1 cup walnuts (chopped)
- All Purpose Flour
- Butter
- 2 cups granulated sugar
- 4 large eggs
- Vanilla Extract
- 1 (5.9 ounce) package instant vanilla pudding mix
- Cheddar Cheese Soup
- 4 teaspoons baking powder
- 1 cup packed dark brown sugar
- Heavy Whipping Cream
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How to Make Paula Deens Caramel Apple Nut Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-cup Bundt pan (or a 15-cup fluted pan).
- In a medium bowl, combine 2 medium apples (peeled, cored, and diced), 1 cup walnuts (chopped), and 1/4 cup all-purpose flour.
- In a large bowl, cream together 2 cups (4 sticks) unsalted butter and 2 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Add 2 teaspoons vanilla extract and beat for 2-3 minutes until light and fluffy.
- In a separate bowl, whisk together 1 (5.9 ounce) package instant vanilla pudding mix and 1 (10.75 ounce) can condensed milk.
- Reduce mixer speed to low and gradually add the pudding mixture to the wet ingredients, beating until just combined.
- In a medium bowl, whisk together 3 cups all-purpose flour and 4 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the apple and walnut mixture.
- Pour batter into the prepared pan and drop the pan lightly on the counter to release air bubbles.
- Bake for 1 hour and 15-20 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time may vary depending on your oven).
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake is cooling, prepare the caramel glaze:
- In a small saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter.
- Stir in 1 cup packed dark brown sugar and 1 teaspoon vanilla extract.
- Gradually whisk in 1/2 cup heavy cream, stirring constantly until smooth and combined.
- Once the cake is completely cool, place a wire rack over a large piece of aluminum foil or parchment paper to catch drips. Pour the caramel glaze evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
271 g
Sugar
3382g
Fat
1656g
Carbs
400g
