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Sunday, August 19, 2012

Spiced Pound Cake with Apples in Warm Caramel Sauce

Cheescake with cream
Cheescake with cream (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Make this dessert even more attractive and indulgent by topping it with whipped cream or vanilla ice cream. You can prepare the caramel sauce a week ahead and store it in the refrigerator. It will keep for two weeks. If cooking with hot sugar makes you nervous, use store-bought caramel topping but I suggest you do your caramelizing so you will appreciate the yields of your effort.


You will need:

For the pound cake:
1 cup unsalted butter, softened
3 cups sugar
6 large eggs, lightly beaten
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream, at room temperature

For the cinnamon apples in caramel sauce:
1 cup sugar
1/4 cup water
1 teaspoon corn syrup
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons butter
6 Granny Smith apples, peeled, cored, and sliced or cubed
1 teaspoon cinnamon
2 tablespoons butter
1 cup of caramel sauce

Here's how:

1. Generously grease and flour a 10-inch Bundt pan (or 2 medium loaf pans). Preheat the oven to 350oF.

2. Using an electric mixer, cream the butter and sugar together until fluffy. This step will take 5 minutes.

3. Stir vanilla extract into the eggs. Add this mixture to the butter and sugar in 3 additions, beating well after each addition. When finished, stop the mixer and scrape down the sides of the bowl. Beat an additional 5 minutes.

4. Sift together all the dry ingredients.

5. Add the sifted mixture and sour cream to the creamed butter alternately and in increments, beginning and ending with the flour. Do 4 portions of flour to 3 portions of sour cream.

6. Pour the batter into the prepared pan. Bake for 50 to 60 minutes. Cool in pan for 20 minutes. Unmold onto a cooling rack and cool completely.

7. While pound cake is baking, prepare the caramel sauce. In a clean, heavy-bottomed pot, place the sugar in water and corn syrup. Place the pot over low heat, stirring with a wooden spoon or silicon spatula until the sugar has completely dissolved. Place a clean pastry brush and a small bowl of water next to the stove.

8. Increase the heat to medium-high and bring the melted sugar to a boil. Every once in a while, brush the sides of the pan with water where sugar crystals have accumulated. Do not stir. It takes 5 to 8 minutes for the mixture to turn into a nice medium caramel.

9. Turn off the heat and pour the cream into the pan while keeping your distance - the mixture will boil vigorously and release steam. Once the steam has subsided, add the butter and vanilla. Stir until the mixture is creamy. Set aside and keep warm.

10. Toss apples with the cinnamon.

11. Melt butter in a large frying pan over medium-high heat and add the sliced fruit.

12. Pour in prepared caramel sauce and let mixture simmer for 3 to 5 minutes or until softened. Serve immediately with the spiced pound cake.
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