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Caramel Apple Spice Cake


Caramel Apple Spiced Pound Cake

This cake is the real deal, y’all. Full of fall flavors, delicious, tender, and moist, it is EXACTLY what you want with a cup of coffee…or standing at the kitchen counter, or watching TV, or to take to a gathering. Our 7 Syrup take this recipe to the next level. Do not skip on the cider glaze before the caramel. The deep apple flavor is a winner.

1.5 cups granulated sugar
1.5 cups vegetable oil
0.5 cup apple sauce
3 eggs
2 tsp vanilla
0.5 cup buttermilk
0.5 cup 7 Syrup
3.5 cups Gold Medal flour
2.5 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 tsp ground ginger
1 tsp salt
1 tsp baking soda
2 medium apples, peeled and finely chopped
1 cup chopped walnuts

Caramel Glaze

0.75 cup brown sugar
0.5 cups butter
2 TBSP Heavy Cream
1 tsp vanilla

Cider Glaze

1 cup apple cider


Heat oven to 350°F. Grease and flour 12-cup Bundt pan. In large bowl, beat granulated sugar, oil, applesauce, vanilla and eggs with electric mixer on medium speed until light and fluffy. In a separate medium bowl, combine all of the dry ingredients. In a small bowl, combine the chopped apples, walnuts, and 7 Syrup. Toss until well coated. Beat in dry ingredients. Fold in buttermilk. Add apples and nuts. Pour into pan.

Bake for 1 hour to 1 hour 20 minutes, or until a cake tester comes out clean. While the cake is baking, bring cider to a boil and reduce by half. Remove from heat. When cake is done, remove from oven and let cool in the pan for 20 min. Turn out cake onto a cooling rack and brush with the cider reduction.

In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.