Harvest Pound Cake with Divine Caramel Sauce

Melonie McElravy

February 27, 2020

Harvest Pound Cake:

2 cups sugar
1 1/2 cups vegetable oil
3 eggs (4 eggs if you live at altitude)
2 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and chopped (2 cups)

Heat oven to 350 degrees
Grease and flour 12 cup bundt cake pan.
Beat sugar, oil, eggs & vanilla in a large bowl w/electric mixer on a medium speed until light and fluffy.
Stir in flour, salt and baking soda until smooth.
Stir in apples, pour batter into bundt pan.
Bake 1 hour to 1 hour & 20 minutes or until toothpick inserted comes out clean.
Cool 20 minutes before removing from pan. Place on wire rack.

Divine Caramel Sauce:

2 cups sugar
3/4 cup butter
2 cups heavy whipping cream
1 cup light corn syrup
dash of salt
1 teaspoon vanilla

Heat all ingredients except vanilla, to boiling over medium heat. STIR CONSTANTLY.
Reduce heat slightly
Boil for 30 minutes stirring frequently.
Remove from heat. Stir in vanilla.
Let cool 30 minutes.

Divine Caramel Sauce can be stored for 2 months (highly unlikely).

Background: Your mouth will be in ecstasy! Such a wonderful fall dessert. This cake will not last long. My best friend Trisha, who is an amazing baker, shared her recipe with me the first time I experienced this mouth watering goodness.