Vicki Johnson Recipe

Caramel Apple Poundcake

By Vicki Johnson vicjoh58


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

Vicki's Story

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.

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

Directions Step-By-Step

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

Course/Dish: Cakes
Hashtags: #apple, #caramel, #poundcake


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7 Comments

user
Vicki Johnson vicjoh58
Apr 5, 2013
It does doesn't it? It's gotten rave reviews....especially when I did the homemade salted caramel topping and threw those chopped pecans on top.
user
Lucille Carter 77mom
Apr 5, 2013
Thanks! It's in the oven. Smells heavenly! LSC
user
Vicki Johnson vicjoh58
Apr 5, 2013
Sorry for the delay....you would be correct.
user
Lucille Carter 77mom
Apr 5, 2013
KFCI'm going ahead with this anyway. I think it will be OK. LSC
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