Caramel Apple Poundcake

Vicki Johnson Recipe

By Vicki Johnson vicjoh58

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.


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

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