Caramel Apple Poundcake

3
Vicki Johnson

By
@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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
16-20
Prep:
30 Min
Cook:
1 Hr 15 Min

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

How to Make Caramel Apple Poundcake

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.

Printable Recipe Card

About Caramel Apple Poundcake

Course/Dish: Cakes




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