caramel-glazed apple-pecan pound cake

Categories
Cakes
La_times
Frostings
Sauces
Fruits
Yield
12 Servings
MeasureIngredient
  -----LARRY LUTTROPP FVKC70A----- ---L.A.TIMES FOOD SECTION 11/94-----
2½ cup Green apples; chopped
1 cup Butter; softened
1½ cup Sugar
1½ teaspoon Vanilla
Eggs
2 cups Flour
1 tablespoon Baking powder
1 tablespoon Ground cinnamon
¾ cup Pecans; chopped
½ cup Brown sugar; packed
½ cup Granulated sugar
½ cup Whipping cream
1 tablespoon Butter

CARAMEL SAUCE

In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside.

In bowl, cream remaining butter with sugar until light and fluffy. Beat in vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking powder and cinnamon. Stir into butter mixture until blended. Fold in apples and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or until wood pick inserted near center comes out clean. Glaze with Caramel Sauce.

CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat.

Stir in butter until melted. Cool. Then drizzle over cake.

Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams protein; 0.28 gram fiber. Source: Mayi Brady, L.A. Times Food Stylist and tester.

Presented by: L.A. Times Test Kitchen article, "Two of Our Favorite Things", 11/10/94, page H26.

"The caramel apples of autumn were the inspiration for this cake developed by Mayi Brady. It took a few tries to come up with just the right texture in the moist apple cake. The drizzled caramel sauce works as frosting. It's a perfect homey cake for cool weather." Posted to MC-Recipe Digest V1 #777 by Nancy Berry <nlberry@...> on Sep 09, 1997

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