Best 3 Paula Deens Caramel Apple Nut Pound Cake Recipes

Indulge in a culinary delight with Paula Deen's Caramel Apple Nut Pound Cake, a symphony of flavors that will tantalize your taste buds. This moist and tender pound cake is studded with crisp apples, crunchy pecans, and infused with the richness of caramel, creating a harmonious balance of sweet and nutty flavors. Each bite is an explosion of textures, with the soft cake yielding to the crisp apples and crunchy pecans, while the caramel glaze adds a luscious sweetness that ties all the elements together. But that's not all; this article also features three additional pound cake recipes that will satisfy your cravings for classic and comforting flavors. From a classic vanilla pound cake to a decadent chocolate pound cake and a zesty lemon pound cake, there's something for every palate to savor. Get ready to embark on a baking journey that will leave you with unforgettable treats.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL APPLE CAKE WITH CARAMEL TOPPING ( PAULA DEEN)

Caramel Apple Cake With Caramel Topping ( Paula Deen) image

This rich cake was served at 'The Lady and Sons' restaurant's in Savannah, GA. It is a poke cake with a caramel sauce. It tastes like a caramel apple in a pan! My cake bakes for 50 minutes.

Provided by Connie K

Categories Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
3/4 cup butter
2 cups brown sugar
1/4 cup milk

Steps:

Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
When cake is done, punch holes in it with a knife and pour topping over.
Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.

PAULA DEEN'S FRESH APPLE CAKE

Paula Deen's Fresh Apple Cake image

Paula Deen's recipe for fresh apple cake is better than my grandma's--- but don't let her know that! I like this even better than apple pie.

Provided by DeeCooks

Categories Dessert

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons sugar
3 cups sugar
3 teaspoons cinnamon
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups vegetable oil
3 eggs
3 cups chopped apples (about 3 apples)
2 teaspoons vanilla extract
1 cup chopped pecans
1/2 cup raisins
prepared frosting, melted (from a can)

Steps:

Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
Transfer to pan and then drop and shake the pan to release bubbles.
Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.

CARAMEL CAKE (PAULA DEEN)

Caramel Cake (Paula Deen) image

Make and share this Caramel Cake (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories Low Protein

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup butter, room temperature
2 cups granulated sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream (or more)
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional)

Steps:

Cake:.
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
Filling:.
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
*Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
Frosting:.
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

Tips:

Mise en Place: Always measure and prepare all ingredients before starting to bake. This will ensure that you have everything you need and avoid any scrambling.
Properly Cream Butter and Sugar: Creaming butter and sugar together until light and fluffy is essential for a tender and moist pound cake. Make sure to use softened butter and beat it with the sugar for at least 2-3 minutes.
Gradually Add Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
Use Fresh Apples: Fresh, crisp apples provide the best flavor and texture for this cake. Use a variety that holds its shape well when baked, such as Granny Smith or Honeycrisp.
Chop Nuts Evenly: Chop the nuts evenly so that they distribute evenly throughout the cake. This will ensure that each bite has a bit of nutty crunch.
Do Not Overmix: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined and no streaks of flour remain.
Use a Bundt Pan: A Bundt pan is ideal for this cake as it allows for even baking and a beautiful presentation.
Let the Cake Cool Completely: Allow the cake to cool completely before inverting it onto a serving plate. This will help prevent it from breaking.
Store Properly: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Paula Deen's Caramel Apple Nut Pound Cake is a classic Southern dessert that is perfect for any occasion. With its moist, tender crumb, sweet caramel glaze, and crunchy apple-nut filling, this cake is sure to be a hit. By following these tips and using high-quality ingredients, you can easily create this delicious cake at home. So preheat your oven and get ready to indulge in a slice of this irresistible treat!