caramel apple poundcake
(3 ratings)
This recipe was inspired by Melissa at "Served Up With Love.com". I saw a pic of her cake and had to make it...but, she didn't use butter in her cake so I knew I needed to make some adjustments. So I channeled Paula Deen's Southwest Georgia pound cake, my Aunt's version, added an ingredient or two of my own and you have my version of this wonderful, award winning cake. I call mine, The Not so Skinny version. It is wonderful, rich & flavorful. Even better warm from the oven.
(3 ratings)
yield
16 -20
prep time
30 Min
cook time
1 Hr 15 Min
Ingredients For caramel apple poundcake
- CAKE
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2 tsppure vanilla extract
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1 cheavy cream
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1 tspbaking soda
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1 tspsalt
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3 call purpose flour
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2 csugar
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2 mdapples (peeled & finely chopped, about 2 cups) i used cortland, but granny smith is great also.
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6eggs
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1/2 pkgcream cheese (softened)
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2 stickbutter, unsalted
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1 1/2 tspapple pie spice
- CARAMEL GLAZE
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1 stickbutter, unsalted
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1/2 cpacked brown sugar
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2 tspmilk
How To Make caramel apple poundcake
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1Grease & flour Bundt pan
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2Cream butter & sugar with an electric mixer. Add eggs one at a time, beating well after each addition. Add apple pie spice.
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3Beat in 1/2 bar of cream cheese.
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4Sift together flour, baking soda & salt. Alternately add flour mixture & heavy cream to butter/sugar mixture starting and ending with flour.
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5Stir in extract & apples. Pour into pan.
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6Place in cold oven. Set at 325 degrees and bake for 1 hour 15 minutes (without opening oven door). Remove and cool for 15 minutes. -
7In 2 qt saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly, remove from heat. Spoon glaze over warm cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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