Go Back

Apple Cardamom Caramel

Fried pound cake, caramel, apples. Need I say more?
Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: apples, brown sugar, butter, caramel, cardamom, fried cake, fried pound cake, friend apples, granny smith apples, mascarpone, pound cake
Servings: 8


Pound Cake

  • 1 3/4 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp kosher salt
  • 8 oz butter room temp, unsalted
  • 2 tsp vanilla
  • 5 eggs room temperature
  • 1/2 tsp cardamom

Caramel Sauce for Apples

  • 2/3 cup brown sugar packed
  • 2/3 cup white sugar
  • 4 oz butter unsalted
  • 2/3 cup heavy cream
  • 3 Granny Smith apples or tart variety

Macarpone Topping

  • 1/3 cup mascarpone cheese
  • 2 tbsp powdered sugar


Pound Cake

  • Preheat oven to 325 F.
  • Butter, flour, and line with parchment one 9x5 loaf pan.
  • Sift the flour, and cardamom twice.
  • In the bowl of stand mixer, (or with a regular hand mixer) beat the sugar, salt, and butter on medium-high until fluffy and light. For perfect aeration, this should take about 10-15 minutes in a stand mixer. For the hand mixer, about 20-25 or more. Be patient, Popeye. (o;
  • Be certain to scrape bowl periodically to ensure complete incorporation of ingredients.
  • Add vanilla.
  • Add each egg one a time. Beat thoroughly before adding the next. After this, you should have one fluffy bowl sweet egg-enriched butter. Scrape the bowl.
  • Add the flour in thirds beating on medium for roughly 20 seconds between additions. Beat an additional 30 seconds after the last addition.
  • Bake for approximately 1 hour. At the 55 minutes, begin checking for doneness. Usually, this cake bakes out at 62 minutes. Just remember, not all ovens are created equal.

Caramel Sauce for Apples

  • In a 2qt saucpean, melt the butter and sugars over medium-low heat.
  • When the mixture is completely melted, increase the heat to medium-high and bring to a boil.
  • Boil for 3 minutes without stirring. Boil 1 additional minute while stirring the entire time.
  • Be very careful and pour the cream into the mixture. That sugar and butter tend not to like much company, so expect violent sputtering! You may even want to pour with oven mitts on. Whisk the mixture, lower the heat to low, and allow it to return to a simmer.
  • Simmer for 2-3 minutes.
  • Slice the apples. Slices should be thin so as to receive the caramel and mildly soften. Too thick, and the slices will remain firm causing textural issues overall for your dessert.
  • Turn off the heat. You may want to reserve some sauce for extra if you're a caramel nut like me. Add the sliced apples to the remaining portion.

Mascarpone Topping

  • Mix the mascarpone and powdered sugar together with a spoon or small silicone spatula.

To Plate

  • Heat a griddle, frying pan, or cast iron skillet.
  • Meanwhile, slice the pound cake into 1 inch slices.
  • Add butter to the skillet and spread evenly. Fry cake slices until browned. You can do one sides, or both. It's up to you. I do both.
  • Place fried cake on a plate. Spoon caramel apples on top. Pour over more caramel. Your soul will appreciate it. Top with mascarpone. Oh you ate it already? I understand. Fry a couple of more slices.
  • Enjoy!


Have more butter for frying. 1 Tbsp per 2 slices will do.
Cakes keep well wrapped at room temperature for up to 3 days.
The caramel apples are good for 2-4 hours.