Caramel Apple Spiced Pound Cake
This cake is the real deal, y’all. Full of fall flavors, delicious, tender, and moist, it is EXACTLY what you want with a cup of coffee…or standing at the kitchen counter, or watching TV, or to take to a gathering. Our 7 Syrup take this recipe to the next level. Do not skip on the cider glaze before the caramel. The deep apple flavor is a winner.
1.5 cups granulated sugar
1.5 cups vegetable oil
0.5 cup apple sauce
3 eggs
2 tsp vanilla
0.5 cup buttermilk
0.5 cup 7 Syrup
3.5 cups Gold Medal flour
2.5 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 tsp ground ginger
1 tsp salt
1 tsp baking soda
2 medium apples, peeled and finely chopped
1 cup chopped walnuts
Caramel Glaze
0.75 cup brown sugar
0.5 cups butter
2 TBSP Heavy Cream
1 tsp vanilla
Cider Glaze
1 cup apple cider
Directions:
Heat oven to 350°F. Grease and flour 12-cup Bundt pan. In large bowl, beat granulated sugar, oil, applesauce, vanilla and eggs with electric mixer on medium speed until light and fluffy. In a separate medium bowl, combine all of the dry ingredients. In a small bowl, combine the chopped apples, walnuts, and 7 Syrup. Toss until well coated. Beat in dry ingredients. Fold in buttermilk. Add apples and nuts. Pour into pan.
Bake for 1 hour to 1 hour 20 minutes, or until a cake tester comes out clean. While the cake is baking, bring cider to a boil and reduce by half. Remove from heat. When cake is done, remove from oven and let cool in the pan for 20 min. Turn out cake onto a cooling rack and brush with the cider reduction.
In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
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