Whisk together the eggs, sugar, oil, POM Juice, and vanilla.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Mix the wet and dry ingredients together and then fold in the hot water.
Set aside half the batter. Divide the remaining batter between two greased and floured 9"x5" loaf pans.
For the Apple Pie Filling: Drizzle the sliced apples with the Wonderful Seedless Lemon juice.
In a large saucepan, bring the POM Juice, sugar, cornstarch, cinnamon, and salt to a boil for 2 minutes.
Add the apples to the pot and bring to a boil, then reduce to a simmer. Simmer until the apples are soft and the filling has thickened.
Add the apple pie filling to the loaf pans, evenly divided between the two. Separate the remaining cake batter into two equal portions and place on top of the apple pie filling in each loaf pan.
For the Crumb Topping: Mix the butter, flour, honey, and cinnamon until fully combined and sprinkle on top of both cakes.
Bake the cakes for about 60 to 65 minutes, until an inserted toothpick comes out clean. Let cool on a wire rack.
For the Pomegranate Glaze: Mix the powdered sugar and POM Juice and drizzle on top of the cakes.
Ingredients
Cake:
4 eggs
1½ cups sugar
1 cup vegetable oil
½ cup POM Wonderful 100% Pomegranate Juice
1 teaspoon vanilla
3 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup hot water
Apple Pie Filling:
4 cups apples, peeled and sliced
2 teaspoons Wonderful Seedless Lemon Juice
2 cups POM Wonderful 100% Pomegranate Juice
¾ cup sugar
3 tablespoons cornstarch
Pinch of cinnamon
Pinch of salt
Crumb Topping:
2 tablespoons butter or margarine
¾ cup flour
¼ cup honey
½ teaspoon cinnamon
Pomegranate Glaze:
1 cup powdered sugar
2–3 tablespoons POM Wonderful 100% Pomegranate Juice
