Apple Harvest Pound Cake with Caramel Glaze Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.

In a large bowl beat the sugar oil vanilla and eggs with an electric mixer until light and fluffy. Combine the flour baking soda cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.

Bake for 1 hour and 20 minutes in the preheated oven until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.

Make the glaze by heating the butter milk and brown sugar in a small saucepan over medium heat. Bring to a boil stirring to dissolve the sugar then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.