A week or so ago, Bed Bath and Beyond had a clearance sale on selected items. Who knew that one of the items would include a bundt cake pan.
I could not pass up a bargain and picked up a new bundt cake pan.
I got a new lasagna pan too.
Plus I was able to used a 20% coupon on the clearance items. Yippee!
After my last bundt cake near disaster, I was anxious to try to make a bundt cake again. For those that might have missed my earlier post, “Can This Cake Be Saved,” I blogged about making a bundt cake for a church ladies day. The cake got stuck and broke in two.
Has this ever happened to you?
It kinda makes you want to buy a cake in the bakery department at your local grocery store.
Even though this cake looked like it had been dropped, used as a basketball and a dog nibble on it’s side…. I could not just give up on this recipe…..it really is a wonderfully tasting pound cake.
So…… I went ahead and tried this recipe again.
And Guess What………
My new pan did the trick. The cake came right out of the pan!
Anywho….since I finally had success…I wanted to post this moist and yummy Caramel Apple Pound Cake recipe.
Above is the ingredients that you will need to make the cake. The apples are ones that I picked right off apple trees at Company’s house.
The first thing you need to do is melt the butter. Then pour the butter into the brown and white sugar. Mix together with a mixer until creamed together.
Next, add in the eggs, one at a time, and mix them with the sugars and melted butter.
Then add the vanilla. I love real vanilla!
Now, you can add in the flour, apple pie spice, baking powder and salt. Mix in all the dry ingredients to make a nice cake batter.
One of the changes I made from the first time I made this cake was to dice my apples smaller. So my second cake, the apples were diced smaller.
Now, take your diced apples and add the cinnamon and some brown sugar.
Stir the apples, brown sugar and cinnamon together until the apples are well coated.
With my New bundt cake pan, I sprayed it down the vegetable spray and coated it with flour to help with the release of the cake.
Now the fun begins. You will make layers of cake batter and the diced apples. Take a third of the batter and spread evenly in the prepared pan.
Take half of your apples and spread over the batter. Did you notice the apples are diced smaller this time?
Add another one third of you batter over the diced apples, and spread the rest of the apples over the batter.
Using the last one third of you batter, cover the diced apples. Put cake in a preheated 350 degree oven for around 50 minutes.
Bake until a tooth pick comes out clean. Cool for 10 minutes, then loosen the edges of the cake from the pan.
Here is truth time…..will the cake come out of the pan???? Can you hear the drum roll…..?
Yippee…..relief…..success….Can you see the layers of spiced apples and batter? If you do not want to see the layers, do not put the apples all the way to sides of pan, just put the apples in the middle of the batter.
Here is what the inside of the bundt cake pan looked like after the cake came out.
Now, you can cool completely and decorated it with a cream cheese glaze, caramel drizzle and chopped pecans (if you likes nuts). I made the cream cheese icing a little thinner this time around, (by accident) that is why it looks a little different from my first cake.
Here is a close up of a slice of the cake. I would have taken more pictures, but The Princess, Dad, Jeanie Beanie and grand son, Oldest Daughter who does not cook, Grand girls and Company was waiting on their piece of cake.
Family holding up forks, waiting on their piece of cake, makes me nervous.
Apples are still in season, so it’s not too late to try to make this cake!
Don’t be afraid to try it! Even my broken cake went like wild fire at the ladies day.
Here is the recipe:
Caramel Apple Pound Cake
Adapted from Southern Lady magazine.
Ingredients for the pound cake:
1 cup sugar
1 and 1/4 cup firmly packed light brown sugar, divided. (I used dark brown sugar and it worked out fine)
1 and 1/2 cups butter, melted
4 large eggs
1 teaspoon vanilla (I almost always use real vanilla, it does make a difference)
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon apple pie spice (you can make your own too, just use cinnamon, nutmeg, allspice, ginger and cardamon)
1 teaspoon salt
3 cups chopped Granny Smith apples.(I used ones I picked right off Company’s apple trees)
2 teaspoons cinnamon.
(You will use caramel ice cream topping in the icing, recipe is below, and to drizzle on the cake. You can also top with chopped nuts.I used pecans because it is my favorite.)
Preheat your oven to 350 degrees. Prepare your bundt cake pan. I sprayed mine with vegetable spray and then coated it with flour. In a large bowl, mix together the white and 1 cup of the brown sugar. Add the melted butter and continue mixing until combined. Add the eggs, one at a time, beating after each egg. Next add the vanilla.
In a separate bowl you will get the dry ingredients together. Combine the flour, baking powder, apple pie spice and salt. Take a whisk and whisk all the dry ingredients together.
Gradually add the dry ingredients to the sugar mixture, and mix until the all the ingredients are combined.
In another bowl, combined the chopped apples and the remaining brown sugar and the cinnamon.
Spoon one third of the batter in the prepared bundt pan. Spoon one half of the apples on top of the batter. Be careful not to get too close to the edge of the pan because it may cause the cake to stick. Next, spoon another one third of the bater over the apples and then top with the rest of the apples. Finally, cover the last layer of apples with the rest of the batter.
Place the cake in the preheated over and bake for around 50 minutes or until a wooden pick comes out clean from the middle. Take the cake out of the oven and let cool for 10 minutes. Remove cake from pan and cool completely on a cooling rack. Top with the Cream Cheese icing and chopped nuts. Drizzle with caramel ice cream topping.
Cream Cheese Icing Recipe
1–8 ounce package of cream cheese
2 cups powdered sugar
1/4 cup milk (I used skim milk and it was fine)
1/4 cup caramel ice cream topping
In a medium bowl, combine cream cheese and powdered sugar. With an electric mixer beat the cream cheese and powdered sugar together until smooth. Next, add the milk and the caramel topping. Mix altogether until smooth. Spread over the top of the cooled pound cake.
I am sure you can think of a reason to make this cake!
I have several reasons…..apples, caramel and pecans