Paula Deens Caramel Apple Nut Pound Cake Recipe

Name: Paula Deens Caramel Apple Nut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granny smith apple, peeled, cored, and diced (about 1 large); 1 cup walnuts, chopped; 3 1/4 cups all-purpose flour, divided; 2 cups butter, softened; 2 cups sugar; 6 large eggs, room temperature; 2 teaspoons vanilla extract, divided; 1 (3 1/2 ounce) package pudding mix, instant butterscotch flavored; 1 (10 3/4 ounce) can cheddar cheese soup; 1 teaspoon baking powder; 1/2 cup butter; 2 cups dark brown sugar, firmly packed; 2 tablespoons heavy whipping cream

Servings: persons

1 cup granny smith apple, peeled, cored, and diced (about 1 large)
1 cup walnuts, chopped
3 1/4 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract, divided
1 (3 1/2 ounce) package pudding mix, instant butterscotch flavored
1 (10 3/4 ounce) can cheddar cheese soup
1 teaspoon baking powder
1/2 cup butter
2 cups dark brown sugar, firmly packed
2 tablespoons heavy whipping cream

1
Preheat oven to 325u00b0F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
2
In a medium bowl, combine apples, walnuts and 1/4 cup flour.
3
In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
4
In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
5
Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
6
In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

2928

kcal

Calories

181

Fat

299

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup granny smith apple, peeled, cored, and diced (about 1 large), 1 cup walnuts, chopped, 3 1/4 cups all-purpose flour, divided, 2 cups butter, softened, and more.

Yes, Paula Deens Caramel Apple Nut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paula Deens Caramel Apple Nut Pound Cake

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