Decadent Caramel Apple Walnut Pound Cake
Indulge in the rich flavors of this Decadent Caramel Apple Walnut Pound Cake, a delightful tribute to classic southern baking! Inspired by the beloved recipes of Paula Deen, this cake combines the bright tartness of Granny Smith apples with the comforting crunch of walnuts and the luxurious texture of cream cheese soup, creating a slice of heaven that is both moist and flavorful. Perfect for special occasions or just to satisfy your sweet tooth, this cake is finished with a warm, gooey caramel sauce that will leave you and your guests craving more. Elevate your dessert game and enjoy the nostalgia of home-baked goodness with every bite. And remember, every label you save can help our local schools thrive!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Granny Smith apple
1 cup (peeled, cored, and diced (about 1 large))
Walnuts
1 cup (chopped)
All-purpose flour
3 1/4 cups (divided)
Butter
2 cups (softened)
Sugar
2 cups
Eggs
6 large (room temperature)
Vanilla extract
2 teaspoons (divided)
Instant butterscotch pudding mix
1 (3 1/2 ounce) package
Cheddar cheese soup
1 (10 3/4 ounce) can
Baking powder
1 teaspoon
Butter
1/2 cup
Dark brown sugar
2 cups (firmly packed)
Heavy whipping cream
2 tablespoons
Instructions
1
Preheat your oven to 325°F (160°C). Generously spray a 15-cup fluted pan with non-stick baking spray that contains flour to ensure easy release.
2
In a medium bowl, combine the diced Granny Smith apples, chopped walnuts, and 1/4 cup of all-purpose flour. Toss gently to coat the apples and walnuts evenly; set aside.
3
In a large mixing bowl, use an electric mixer to beat 2 cups of softened butter and 2 cups of sugar at medium speed until the mixture is creamy and well combined.
4
Lower the mixer speed to add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Once all eggs are added, increase the speed to high and add 1 teaspoon of vanilla extract. Beat for 2 to 3 minutes until the mixture is light and fluffy.
5
Reduce the mixer speed to low and add the instant butterscotch pudding mix, followed by the Cheddar cheese soup. Beat on low for 1 minute, then increase to medium speed and continue mixing for an additional minute.
6
In a separate bowl, sift the remaining 3 cups of flour with the baking powder. Gradually add this mixture to the butter mixture, beating on low until everything is thoroughly combined and smooth, about 2 to 3 minutes.
7
Gently fold the apple and walnut mixture into the batter until evenly distributed.
8
Pour the batter into the prepared fluted pan. Lightly tap the pan on the countertop to remove any air bubbles formed in the batter.
9
Bake in the preheated oven for 1 hour and 30 minutes, or until a wooden pick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
10
Carefully remove the cake from the pan and transfer to a wire rack to cool completely. Place the wire rack over a large sheet of aluminum foil to catch any drips from the topping.
11
In a small saucepan over medium heat, melt 1/2 cup of butter. Stir in 2 cups of firmly packed dark brown sugar and the remaining 1 teaspoon of vanilla extract. Gradually add 2 tablespoons of heavy whipping cream while stirring constantly until the mixture is well combined and slightly thickened.
12
Pour the warm caramel sauce over the cooled cake, allowing it to soak into the crevices and create a luscious finish. Serve and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Caramel Apple Walnut Pound Cake?
It is a rich, southern-style dessert featuring Granny Smith apples, crunchy walnuts, and a luxurious caramel sauce, inspired by Paula Deen recipes.
What type of apples are best for this pound cake?
The recipe specifically calls for Granny Smith apples because their bright tartness complements the sweet caramel and rich cake.
How should I prepare the apples for the batter?
You should peel, core, and dice the apples to yield about 1 cup of fruit.
What is the purpose of tossing apples and walnuts in flour?
Tossing them in 1/4 cup of flour ensures they are coated evenly and prevents them from sinking to the bottom of the cake during baking.
What size pan is required for this recipe?
You will need a 15-cup fluted pan to accommodate the large volume of batter.
How do I prevent the cake from sticking to the fluted pan?
Generously spray the pan with a non-stick baking spray that contains flour to ensure an easy release.
What temperature should the oven be set to?
Preheat your oven to 325°F (160°C) for a slow and even bake.
Why does the recipe include Cheddar cheese soup?
The soup provides a unique, luxurious texture and keeps the pound cake exceptionally moist and flavorful.
Can I use any type of pudding mix?
This specific recipe requires one 3.5-ounce package of instant butterscotch pudding mix.
Should the eggs be at room temperature?
Yes, the recipe calls for 6 large room temperature eggs to ensure they incorporate properly into the creamed butter and sugar.
How long should I cream the butter and sugar?
Beat the 2 cups of butter and 2 cups of sugar at medium speed until the mixture is creamy and well combined.
How long do I beat the batter after adding the vanilla and eggs?
Once all eggs and vanilla are added, beat on high speed for 2 to 3 minutes until the mixture is light and fluffy.
What is the total baking time for this pound cake?
The cake should bake for 1 hour and 30 minutes.
How can I tell if the cake is finished baking?
The cake is done when a wooden pick inserted into the center comes out clean.
How do I remove air bubbles from the batter before baking?
Lightly tap the filled fluted pan on the countertop to settle the batter and remove any trapped air.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes before attempting to remove it.
What is the best way to cool the cake completely?
Transfer the cake to a wire rack and place a sheet of aluminum foil underneath it to catch any drips from the caramel topping.
What ingredients are in the caramel sauce?
The sauce is made from 1/2 cup butter, 2 cups dark brown sugar, 1 teaspoon vanilla extract, and 2 tablespoons heavy whipping cream.
How is the caramel sauce prepared?
Melt butter in a saucepan, stir in brown sugar and vanilla, then gradually add heavy cream while stirring until thickened.
When should I apply the caramel sauce to the cake?
Pour the warm caramel sauce over the cake after it has cooled completely.
What type of brown sugar is used for the topping?
Use 2 cups of firmly packed dark brown sugar for a deep, rich caramel flavor.
Is the vanilla extract used all at once?
No, the 2 teaspoons of vanilla extract are divided: 1 teaspoon for the cake batter and 1 teaspoon for the caramel sauce.
How much butter is needed in total for the recipe?
You will need 2.5 cups of butter in total: 2 cups for the batter and 1/2 cup for the sauce.
How many eggs does this recipe require?
This dense southern pound cake requires 6 large eggs.
What are the main flavors of this dessert?
The primary flavors are tart apple, toasted walnut, butterscotch, and rich dark caramel.
Can I substitute the walnuts?
While walnuts are traditional for this recipe, you could likely use pecans for a similar southern profile.
How much flour is used in total?
The recipe uses 3 1/4 cups of all-purpose flour, divided between the apple coating and the main batter.
What makes this cake particularly moist?
The combination of 2 cups of butter, 6 eggs, and the addition of Cheddar cheese soup ensures a very moist crumb.
Is this a good recipe for special occasions?
Yes, its decadent nature and beautiful fluted shape make it perfect for gatherings, holidays, or school fundraisers.
Can I use light brown sugar instead of dark brown sugar?
You can, but dark brown sugar is recommended for the caramel sauce to provide a more intense molasses flavor.