Caramel Apple Pound Cake


Pound Cake
2 sticks of butter, softened
1 c sugar
4 large eggs
2 tsp. pure vanilla extract
2 c all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. ground nutmeg
2 medium apples, like Granny Smith, peeled and chopped

4 oz. cream cheese, softened
1/4 c powdered sugar
2 Tbsp. whole milk
2 Tbsp. caramel
Pinch salt

1/4 c caramel sauce
1/4 c chopped toasted pecans


Preheat oven to 350 degrees. Grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper.

In a large bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla.

In a separate large bowl, whisk together the flour, cinnamon, baking powder, salt and nutmeg. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the apples and pour the batter into the prepared pan, smooth the top.

Bake until toothpick inserted in the middle comes out with a little bit of wet crumb, about 1 hour and 10-15 minutes. Let cool 10 minutes then invert into a cooling rack to cool completely.

To make the glaze, in a medium bowl using a mixer, beat the cream cheese, powdered sugar, milk, caramel, and salt until smooth. Pour over cooled cake, then drizzle with more caramel and garnish with a sprinkle of pecans.