Alma’s Apple Pound Cake with Caramel Glaze

A Slice of Caramel Apple Pound Cake

By Marie Powell

In the 20 years since I moved on from Alma’s kitchen, I’ve probably made this caramel apple pound cake hundreds of times. I’ve entered it in a few competitions and have made it for pot-luck gatherings at every job I’ve worked since, sold it at fundraising bake sales, and baked it for my daughter every year since she was old enough to ask for it. It has also become our official Thanksgiving cake over more traditional pecan and pumpkin pies.

Yields: 16-20 servings

Prep Time: 15 minutes

Cooking Time: 1 Hour


  • 114 cup vegetable oil
  • 2 cup sugar
  • 3 eggs
  • 2 cup all-purpose flour
  • 114 teaspoon salt
  • 1 teaspoon baking soda
  • 112 teaspoon ground cinnamon
  • 2 teaspoons vanilla
  • 2 cups red apples, peeled and diced
  • 14 cup chopped pecans

For the Caramel Glaze:

  • 12 cup butter
  • 12 cup brown sugar
  • 1 tablespoon milk


  1. In a large mixing bowl, mix together oil and sugar. Beat in eggs.
  2. Sift together flour, salt, baking soda, and cinnamon, then add to mixing bowl with oil, sugar, and eggs.
  3. Add vanilla, then fold in apples and pecans.
  4. Grease and flour a tube or Bundt pan, or two bread pans. Then add batter.
  5. Bake 1 hour at 350 degrees F.

For the Caramel Glaze:

  1. Heat together butter, brown sugar, and milk.
  2. Boil 2 minutes.
  3. Pour over warm cake.