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

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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

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

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About Caramel Apple Poundcake

Course/Dish: Cakes




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