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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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Salted Caramel Apple Pound Cake

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, and everyone loved it!

I recommend making the caramel ahead of time so it doesn't feel like this cake takes forever to make.



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
Makes 24 Servings

Ingredients
  • ½ 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
Directions
  1. Preheat the oven to 325F. Grease and flour your bundt pan and set it aside.
  2. 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.
  3. In another bowl, sift together cinnamon, cardamom, baking powder, baking soda and both flours. I used about 3 cardamom pods and ground them myself.
  4. Now, alternate the flour and milk, beginning and ending with flour. Then, fold in the apples.
  5. Pour the batter into your prepared pan and bake for 35 minutes or until a tester comes out clean.
  6. 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.

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Comments

  1. Laura DembowskiSeptember 21, 2012 at 3:08 PM

    That cake looks amazing! I bet the runny caramel soaked into the cake nicely. Corn syrup is definitely good in pecan pie. It can also be used to make marshmallow frosting, my favorite! In addition, a bottle can last opened for quite some time, so it will always be there if you want to make caramel or pie or whatever :)

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    Replies
    1. JenniferSeptember 22, 2012 at 10:33 PM

      I'll have to look up marshmallow frosting. It sounds delicious!! =)

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