Caramel Apple Poundcake
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|2 tsp||pure vanilla extract|
|1 c||heavy cream|
|1 tsp||baking soda|
|3 c||all purpose flour|
|2 medium||apples (peeled & finely chopped, about 2 cups) i used cortland, but granny smith is great also.|
|1/2 pkg||cream cheese (softened)|
|2 stick||butter, unsalted|
|1 1/2 tsp||apple pie spice|
|1 stick||butter, unsalted|
|1/2 c||packed brown sugar|
Maywood, IL (pop. 24,090)
Member Since Jul 2011
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.
Grease & flour Bundt pan
Cream butter & sugar with an electric mixer. Add eggs one at a time, beating well after each addition. Add apple pie spice.
Beat in 1/2 bar of cream cheese.
Sift together flour, baking soda & salt. Alternately add flour mixture & heavy cream to butter/sugar mixture starting and ending with flour.
Stir in extract & apples. Pour into pan.
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.
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.