It took me forever to choose a recipe for the potluck we had at work last Friday. Finally I settled on a Salted Caramel Apple Pound Cake from Evil Shenanigans. I have to tell you, this took me awhile to make. If you make the caramel ahead of time it might help. The baking time was shorter than I expected though. I set the timer for 40 minutes but it was done at 35 when I went to check on it.
The smell that filled my home was so amazing. Every time I inhaled I could smell caramel. My caramel didn’t thicken up as much as I’d hoped though. I thought it was a bit runny because it was warm, so I put it in the fridge overnight and it was thicker, but still runny. I used it anyway of course! I skipped the whipped cream because this is already fattening enough without it. It doesn’t even really need the caramel on top. You could definitely eat this cake without it. Make it in a loaf pan even. I guess you’d get 2 loaves out of it.
Now, this was my first time making caramel and the flavour is fabulous, but maybe I didn’t cook it long enough, or maybe the fact that I used honey instead of corn syrup had something to do with it. I didn’t want to buy a big bottle of corn syrup for only 2 tablespoons, so I decided that honey might do the trick. I’ll have to read up on caramel making later to see where I went wrong.
Anyway, the cake and caramel were worth the effort. Everyone at work enjoyed it and I will definitely be making my own caramel from now on, even if I have to buy a big bottle of corn syrup. And if I buy corn syrup, then I may be tempted to make a pecan pie for my honey, since that’s one of his favourites. Oh boy! But I have no use for corn syrup otherwise. On to the recipe! And if you want to see more pictures of the process, visit Evil Shenanigans. I started baking late, so I didn’t really have the time to stop and take many pictures along the way.
I used an autumn bundt pan, but the design really didn't come out well. The pan is pretty though.
Salted Caramel Apple Pound Cake
24 Servings | PointsPlus per Serving: 6 (or 5 without caramel on top)
Ingredients½ cup unsalted butter, softened
1 cup Salted Caramel, divided
3/4 cup sugar
3/4 cup packed light brown sugar
5 large eggs, at room temperature
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 cups cake flour
1 cup whole milk
1 Granny Smith apple peeled, cored, and diced
DirectionsPreheat the oven to 325F. Grease and flour your bundt pan and set it aside.
In a very large bowl, beat the butter with ½ cup caramel until combined, then add white and brown sugar and continue beating for about 5 minutes, on medium speed, until it’s fluffy. Then, add the eggs one at a time, beating for 2 minutes between eggs. Stir in the vanilla.
In another bowl, sift together cinnamon, cardamom, baking powder, baking soda and both flours. I used about 3 cardamom pods and ground them myself.
Now, alternate the flour and milk, beginning and ending with flour. Then, fold in the apples.
Pour the batter into your prepared pan and bake for 35 minutes or until a tester comes out clean.
I let mine cool overnight in the pan (covered with a towel) and had no problems getting it out the next morning. In any case, wait until the cake is completely cool before pouring the other ½ cup of caramel over the top.