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AZ Cake Recipes -> Bundt Cakes recipes -> Caramel-Glazed Apple-Pecan Pound Cake recipe
AZ Cake Recipes -> 'C' cake recipes -> Caramel-Glazed Apple-Pecan Pound Cake recipe

Caramel-Glazed Apple-Pecan Pound Cake recipe

Category: Bundt Cakes


Caramel-Glazed Apple-Pecan Pound Cake ingredients:

---L.A.TIMES FOOD SECTION 11/94---
2 1/2 cup Green apples; chopped
1 cup butter, softened
1 1/2 cup Sugar
1 1/2 tsp. vanilla
5 Eggs
2 cup flour
1 tbsp. baking powder
1 tbsp. Ground cinnamon
3/4 cup pecans, chopped
---CARAMEL SAUCE---
1/2 cup Brown sugar (packed)
1/2 cup Granulated sugar
1/2 cup Whipping cream
1 tbsp. butter

Caramel-Glazed Apple-Pecan Pound Cake preparation:

1. In skillet, lightly saute apple chunks in 2 tablespoons butter.
2. Set aside.
3. In bowl, cream remaining butter with sugar until light and fluffy.
4. Beat in vanilla.
5. Beat in eggs 1 at a time.
6. In bowl sift together flour, baking powder and cinnamon.
7. Stir into butter mixture until blended.
8. Fold in apples and pecans.
9. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or until wood pick inserted near center comes out clean.
10. Glaze with Caramel Sauce.
11. CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium saucepan.
12. Bring to boil.
13. Cook and stir, about 2 minutes.
14. Remove from heat.
15. Stir in butter until melted.
16. Cool. Then drizzle over cake.
17. 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.
18. Source: Mayi Brady, L. A. Times Food Stylist and tester.
19. 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.
20. It took a few tries to come up with just the right texture in the moist apple cake.
21. The drizzled caramel sauce works as frosting.
22. It's a perfect homey cake for cool weather.
23. -----.



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