Caramel Apple Pound Cake

 

Caramel Apple Pound Cake

 

~with~

 

Spiced Caramel Cream Cheese Frosting

 

3  Cups  peeled and chopped Granny Smith Apples (about 3 apples)

1/4  Cup  Brown Sugar

2  teaspoons  Ground Cinnamon

3  Cups  Flour

2  teaspoons  Baking Powder

1  teaspoon  Apple Pie Spice

1  teaspoon  Salt

1  Cup  Sugar

1  Cup  Brown Sugar

1-1/2  Cups  Butter, melted

4  large  Eggs

1  teaspoon  Vanilla

 

Spiced Caramel Cream Cheese Frosting (recipe below)

Toasted Chopped Pecans

Caramel Syrup ( I used Torani brand, found in the coffee aisle)

 

Preheat oven to 350*.  Grease and flour a 12-cup Bundt pan; set aside.

In a medium bowl, toss the chopped Apples with 1/4-cup Brown Sugar and Cinnamon; set aside.

In another medium bowl, combine the Flour, Baking Powder, Apple Pie Spice, and Salt; set aside.

In a mixer work bowl or other large bowl, combine the Sugar, Brown Sugar, and melted Butter until just combined.  Gently stir in Eggs, one at a time, mixing to combine well.  Now you can stir in the Vanilla.  Gradually stir in the Flour mixture, beating until just combined.

Spoon 1/3 of the batter into the prepared Bundt pan and top with half of the Apple mixture; repeat layering batter and Apples, ending with batter.  Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.  Let the cake cool in the pan for 10 minutes, then remove from pan to cooling rack or plate and cool completely.  Frost with Spiced Caramel Cream Cheese Frosting and garnish with Caramel Syrup and chopped Pecans.  Serves 16

 

 

Spiced Caramel Cream Cheese Frosting





 

1  8-ounce  Cream Cheese, room temperature

2  Cups  Powdered Sugar

1/8  teaspoon  Cinnamon

1/8  teaspoon  Apple Pie Spice

1/4  Cup  Caramel Ice Cream Topping, warmed

Milk, if needed, to thin to desired consistency

 

In a medium bowl, beat the softened Cream Cheese.  Gradually beat in the Powdered Sugar, Cinnamon, and Apple Pie Spice.  Blend in the Caramel topping.  Thin with milk, if needed.  Makes about 2 cups, enough for the Caramel Apple Cake and some leftovers to dip Apples in.

 

 

"Be patient therefore,

brethren, unto the coming of the Lord.

Behold, the farmer waiteth

for the precious fruit of the earth,

and hath long patience for it,

until he receive the early and latter rain.

 

Be ye also patient,

establish your hearts;

for the coming of the Lord draweth nigh."

James 5: 7 & 8

 

 

 

 

 

 

And this is what the background looks like:

 

a MESS!

 

 

This recipe was adapted from Southern Lady, September 2013, and is flat-out, mouth-wateringly delicious!  Go give it a try!