CARAMEL APPLE POUND CAKE

INGREDIENTS

FOR POUND CAKE

Cooking spray

1 c. 

(2 sticks) butter, softened

1 c. 

granulated 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. 

kosher salt

1/4 tsp. 

ground nutmeg

2 

medium apples, such as Granny Smith, peeled and chopped

FOR THE GLAZE

4 oz. 

cream cheese, softened            

1/4 c. 

powdered sugar

2 tbsp. 

whole milk

2 tbsp. 

caramel

Pinch kosher salt

FOR TOPPING

1/4 c. 

caramel sauce

1/4 c. 

chopped toasted pecans

DIRECTIONS

1. Preheat oven to 350°. Grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. 
2. In a separate large bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Add dry ingredients to wet ingredients and stir until just combined, then fold in apples. Pour batter into prepared loaf pan and smooth top. 
3. Bake until a toothpick inserted into the middle comes out clean, 1 hour 15 minutes. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
4. Meanwhile, make glaze: In a medium bowl using a hand mixer or whisk, beat together 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.