caramel apple poundcake
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.
prep time
30 Min
cook time
1 Hr 15 Min
method
---
yield
16-20 serving(s)
Ingredients
- CAKE
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 2 cups sugar
- 2 medium apples (peeled & finely chopped, about 2 cups) i used cortland, but granny smith is great also.
- 6 - eggs
- 1/2 package cream cheese (softened)
- 2 sticks butter, unsalted
- 1 1/2 teaspoons apple pie spice
- CARAMEL GLAZE
- 1 stick butter, unsalted
- 1/2 cup packed brown sugar
- 2 teaspoons milk
How To Make caramel apple poundcake
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Step 1Grease & flour Bundt pan
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Step 2Cream butter & sugar with an electric mixer. Add eggs one at a time, beating well after each addition. Add apple pie spice.
-
Step 3Beat in 1/2 bar of cream cheese.
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Step 4Sift together flour, baking soda & salt. Alternately add flour mixture & heavy cream to butter/sugar mixture starting and ending with flour.
-
Step 5Stir in extract & apples. Pour into pan.
-
Step 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. -
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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