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  • Caramel Glazed Apple Pecan Pound Cake

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    Caramel Glazed Apple Pecan Pound Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • LARRY LUTTROPP L.A.TIMES FOOD SECTION
    • 2 1/2 c. Green apples, minced
    • 1 c. Butter, softened
    • 1 1/2 c. Sugar
    • 1 1/2 tsp Vanilla
    • 5 x Large eggs
    • 2 c. Flour
    • 1 Tbsp. Baking pwdr
    • 1 Tbsp. Grnd cinnamon
    • 3/4 c. Pecans, minced
    • 1/2 c. Brown sugar, packed
    • 1/2 c. Granulated sugar
    • 1/2 c. Whipping cream
    • 1 Tbsp. Butter

    Directions

    1. In skillet, lightly saute/fry apple chunks in 2 Tbsp. butter. Set aside.
    2. In bowl, cream remaining butter with sugar till light and fluffy. Beat in vanilla. Beat in Large eggs 1 at a time. In bowl sift together flour, baking pwdr and cinnamon. Stir into butter mix till blended. Mix in apples and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or possibly till wood pick inserted near center comes out clean. Glaze with Caramel Sauce.
    3. CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium saucepan. Bring to boil. Cook and stir, about 2 min. Remove from heat.
    4. Stir in butter till melted. Cold. Then drizzle over cake.
    5. tester.
    6. "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 cold weather."

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