Apple Pound Cake with Caramel Pecan Topping

Zach Thorp Oct 12, 2022



  • 2 cups granulated sugar
  • 1 cup Sweet Butter EVOO
  • 3 eggs
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon ground ginger
  • 2 cored and diced granny smith apples

Caramel Topping

  • 1 cup granulated sugar
  • - ¼ cup Gala Apple Balsamic
  • 2 tablespoon salted butter
  • ⅔ cup buttermilk
  • ⅔-1 cup chopped pecans


  1. Preheat the oven to 350°F. Lightly oil a bundt pan, making sure to get all the nooks and crannies.
  2. Combine sugar, Sweet Butter EVOO, eggs, buttermilk and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Blend until combined.
  3. Add flour, baking soda, cinnamon, nutmeg, cardamom and ginger to the bowl and whisk to combine the batter.
  4. Pour batter into the prepared pundt pan and place in the oven. Bake for 35-45 minutes or until the cake is cooked though.
  5. While the cake is baking, combine sugar and vinegar in a heavy bottom saucepan. Stir mixture and bring to a boil over medium-high heat. Cooke sugar for 10 minutes and remove from the heat
  6. Add butter and buttermilk, whisk combined with the carmel sauce. Set aside to cool
  7. Once the cake is done, let cool for 30 minutes then drizzle caramel over the cake and top with pecans before serving.