Better Than Starbucks Apple Pound Cake
You can stop searching for the best fall dessert recipe because you have just stumbled upon it. This Better Than Starbucks Apple Pound Cake recipe will be the hit of the autumn season. Cinnamon roasted apples are the star of this pound cake recipe.
A simple pound cake recipe creates the base for this homemade Starbucks recipe. The roasted apples form the top layer of the cake. The cake is best served with a caramel syrup drizzled over the top. The recipe calls for a mini cheesecake pan in order to create 6 mini cakes, just like how Starbucks serves their version.
This recipe can also be easily adapted to create one large cake by using a springform pan -- just make sure to increase your cooking time and keep a close eye on how it's baking. Serve these adorable cakes at a dinner party, bring them to a potluck, or give them as an edible gift during the holidays.
Makes6 Mini Cakes
Cooking Time1 hr 5 min
Cooking MethodOven
Cooking Vessel SizeMini Cheesecake Pan
Ingredients
- 4 Granny Smith Apples
- 1 1/2 cup sugar, divided
- 1 teaspoon ground cinnamon
- 2/3 cup butter, softened
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
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Preheat the oven to 400 degrees F.
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Core and dice the apples. Place in a large bowl and coat with 1/4 cup of the sugar and the ground cinnamon.
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Place the coated apples on a baking pan. Bake in the preheated oven for 25 minutes, stirring after 10 minutes. Set the roasted apples aside to cool. Turn the oven down to 300 degrees F.
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In a mixer, cream together the softened butter and remaining 1 1/4 cups sugar.
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Blend in the milk and vanilla extract.
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Add the eggs, one at a time. Beat well after each egg.
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Mix the dry ingredients together in a medium-sized bowl. Slowing add the dry ingredients to the mixer. Mix until combined.
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Spray a mini cheesecake pan with non-stick cooking spray. Fill each part of the pan halfway full with the batter. Top with the roasted apples over the batter.
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Bake in the 300 degree F oven for 65-75 minutes (or longer depending on the oven). Keep a close eye on the mini cakes. Cool for 5 minutes and remove the individual cakes from the pan.
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Serve warm with caramel sauce.