Caramel Apple Poundcake

Recipe Rating:
 3 Ratings
Serves: 16-20
Prep Time:
Cook Time:

Ingredients

CAKE
2 tsp pure vanilla extract
1 c heavy cream
1 tsp baking soda
1 tsp salt
3 c all purpose flour
2 c sugar
2 medium apples (peeled & finely chopped, about 2 cups) i used cortland, but granny smith is great also.
6 eggs
1/2 pkg cream cheese (softened)
2 stick butter, unsalted
1 1/2 tsp apple pie spice
CARAMEL GLAZE
1 stick butter, unsalted
1/2 c packed brown sugar
2 tsp milk

The Cook

Vicki Johnson Recipe
x1
Full Flavored
Maywood, IL (pop. 24,090)
vicjoh58
Member Since Jul 2011
Vicki's notes for this recipe:
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.
Make it Your Way...

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Directions

1
Grease & flour Bundt pan
2
Cream butter & sugar with an electric mixer. Add eggs one at a time, beating well after each addition. Add apple pie spice.
3
Beat in 1/2 bar of cream cheese.
4
Sift together flour, baking soda & salt. Alternately add flour mixture & heavy cream to butter/sugar mixture starting and ending with flour.
5
Stir in extract & apples. Pour into pan.
6
Place in cold oven. Set at 325 degrees and bake for 1 hour 15 minutes (without opening oven door). Remove and cool for 15 minutes.
7
In 2 qt saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly, remove from heat. Spoon glaze over warm cake.

About this Recipe

Comments

1-5 of 7 comments

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user belinda poole kay123 - Sep 22, 2012
belinda poole [kay123] has shared this recipe with discussion group:
Sweet Treats
user Vicki Johnson vicjoh58 - Oct 21, 2012
I shared a photo of this recipe. View photo
user Lucille Carter 77mom - Apr 5, 2013
I'm guessing 1/2 pkg creme cheese means 4 ounces. C'mon back. Thanks for not suggesting that I use some awful package of caramels made in a factory and found on the grocery store shelf. LSC
user Lucille Carter 77mom - Apr 5, 2013
KFCI'm going ahead with this anyway. I think it will be OK. LSC
user Vicki Johnson vicjoh58 - Apr 5, 2013
Sorry for the delay....you would be correct.

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