Taffy Apple Pound Cake

Taffy apple pound cake

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Moist apple filled pound cake with taffy apple center baked in filling. Peanut butter is the key ingredient in the filling along with cream cheese, apple pie spice. Cake is frosted with cream cheese frosting, chopped peanuts and caramel drizzle.



1 cup sugar

11/4 cups brown sugar, light or dark, packed

11/2 cups butter, melted

4 large eggs

1 teaspoon vanilla

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon apple pie spice

21/2 teaspoons ground cinnamon

1 teaspoon salt

3 cups diced apples-tested Granny Smith-reserve 1 cup for filling*

Taffy Apple Filling

14 ounce package cream cheese, softened

1/2 cup brown sugar, packed

1/4 cup peanut butter, crunchy or smooth

1 egg yolk- place white in cake batter

1 cup diced Granny Smith apples*

Cream Cheese Frosting

14 ounce package cream cheese, softened

1 cup confectioner’s sugar

2 tablespoons milk

1/2 teaspoon vanilla or creme bouquet flavoring


4 tablespoons caramel sauce-warmed *tested Smucker’s Caramel Ice Cream topping

1/2 cup chopped peanuts


  1. Preheat oven to 350 degrees. Lightly spray a 12 cup bundt pan with non stick cooking spray, dust with flour or use baking spray with flour.  Set aside.
  2. In medium bowl, combine flour, baking powder, apple pie spice and salt, set aside. 
  3. In large mixing bowl of stand mixer beat sugar, 1 cup of brown sugar, and melted butter at medium speed until combined about 5 minutes. Use the paddle attachment.  Add eggs one at a time beating well after each addition. Add vanilla.  
  4. Gradually add flour mixture to batter, beat to combine. 
  5. In separate bowl, toss diced apples with apple pie spice, and remaining 1/4 cup brown sugar and ground cinnamon.  Reserve 1 cup for filling.  
  6. Add the 2 cups of coated apples to the cake batter, gently beat to combine about 1 minute. 


In small bowl, add softened cream cheese and all ingredients including the reserved 1 cup diced apples. (Add separated egg white to the cake batter that you have set aside, beat to mix). Mix filling until smooth. Mixture will be thick and brown. 


Carefully spoon 3/4 of the cake batter in the bundt pan. Smooth top of batter, with back of spoon, make a small well in the center of the cake batter, not touching the sides or inner tube.  Spoon or pipe the filling in the well of cake. Cover with remaining cake batter being careful not to drag your spoon as it will remove your inner filling. Lightly smooth over the top of filling with off set spatula. 

Place cake pan over a baking sheet and insert into middle of preheated oven. Oven temperature should be 350 degrees.  Bake 60 minutes or until wooden pick inserted in center of cake comes out clean. This might take an additional 5-8 minutes due to the creamy filling in the center. Remove from oven, let cool 10 minutes before inverting onto cooling rack.

Allow cake to cool completely before adding cream cheese frosting and garnishes.

Meanwhile, mix ingredients for cream cheese frosting, beating until smooth and creamy.Once cake is cool, spoon thick frosting on top of the cake gently spreading on the crown of the cake or as desired. Sprinkle with chopped peanuts, drizzle with warmed caramel sauce right before serving. Be sure to add the additional ground cinnamon in addition to the apple pie spice. 

Store in refrigerator. Cake freezes well before adding chopped peanuts and caramel sauce.  The pound cake is very moist and tastes just like a taffy apple. 


Apple Pie Spice can be substituted with 1 teaspoon ground cinnamon, 1/2 teaspoon ground all-spice, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground cardamon, 1/8 teaspoon ground cloves.