Caramel Spiced Apple Pound Cake
The first time I made this it came out with a perfect texture but my pan was too small so it wouldn't cook evenly and was raw in the middle. The second time it was a little denser than I wanted it to be (because of the eggs?)... halving the recipe worked best but I want to try adding another egg or two to see if that gives me a better rise and a looser crumb.
Failing that I suppose I will just have to buy a bunt pan.
Cream Cheese Pound Cake Ingredients:
1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla
3 cups flour
1/8 teaspoon salt
You will need a largish pan (like a full sized bundt pan) for this as it makes a lot of batter.
Pre-heat your oven to 350
Beat the butter and cream cheese together (as usual, I used my food processor)
Add sugar and cream, then add eggs 1 by 1
Add vanilla
Then add flour (if doing this in the food processor I would do it in 1/2 cup batches)
Add Salt
Grease pan and pour batter in - bake for roughly 1 hr
Caramel Glaze:
1/4 cup heavy cream
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/2 cup butter
On medium low to low heat, melt your butter and add brown sugar, stir until it thickens into a thick syrup and the sugar is completely incorporated.
In your food processor blend everything else and then add the caramel you just made on the stove. Blend just until it comes together.
Spread over your cake
Fried Apples:
4 apples
Cloves
Nutmeg
Brown Sugar
Butter
Rum Extract
Peel apples (Pick your favorite - I prefer red delicious)
Cut your apples into slices or chunks (I prefer chunks)
par-boil for 5 minutes in apple cider
Melt butter and saute cloves, nutmeg, rum extract and brown sugar to get the butter evenly spiced
Add your apples and toss to coat evenly in your spiced butter - let fry for about 3 minutes then flip and let go for another five minutes. When they're tender they're ready.
Take them out and put aside to top your cake as you serve
This recipe is a slightly altered form of the original to be found here Willow Bird Baking
Failing that I suppose I will just have to buy a bunt pan.
Cream Cheese Pound Cake Ingredients:
1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla
3 cups flour
1/8 teaspoon salt
You will need a largish pan (like a full sized bundt pan) for this as it makes a lot of batter.
Pre-heat your oven to 350
Beat the butter and cream cheese together (as usual, I used my food processor)
Add sugar and cream, then add eggs 1 by 1
Add vanilla
Then add flour (if doing this in the food processor I would do it in 1/2 cup batches)
Add Salt
Grease pan and pour batter in - bake for roughly 1 hr
Caramel Glaze:
1/4 cup heavy cream
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/2 cup butter
On medium low to low heat, melt your butter and add brown sugar, stir until it thickens into a thick syrup and the sugar is completely incorporated.
In your food processor blend everything else and then add the caramel you just made on the stove. Blend just until it comes together.
Spread over your cake
Fried Apples:
4 apples
Cloves
Nutmeg
Brown Sugar
Butter
Rum Extract
Peel apples (Pick your favorite - I prefer red delicious)
Cut your apples into slices or chunks (I prefer chunks)
par-boil for 5 minutes in apple cider
Melt butter and saute cloves, nutmeg, rum extract and brown sugar to get the butter evenly spiced
Add your apples and toss to coat evenly in your spiced butter - let fry for about 3 minutes then flip and let go for another five minutes. When they're tender they're ready.
Take them out and put aside to top your cake as you serve
This recipe is a slightly altered form of the original to be found here Willow Bird Baking