Caramel Apple Poundcake
Following my spine surgery, I have a two-month period where I cannot bend, lift, or carry anything greater than five pounds, so I’m not able to cook unless my husband Pete is home to help me. I will still be posting my recipes on a regular basis during this recovery period, but I have asked a handful of my favorite food bloggers and friends to help provide more recipes to you by guest posting during my recovery. These are all people who I really admire and know you will love!
Today I’d like to welcome Jen from Savory Simple! Jen is truly one of the most talented food bloggers I know, and also a wonderful person and friend. Her recipes are always solid and reliable, and I absolutely LOVE her photography. Jen is a master at creating a powerful statement with her photographs, and there’s a beautiful simplicity she creates in letting the food shine:
Take it away, Jen!
Hello everyone! This is Jen from Savory Simple and I’m really honored to be guest posting for Joanne today. I’ve always been a huge fan of Fifteen Spatulas and it’s a real pleasure to be able to share one of my recipes here. I’ve been lucky enough to spend time with Joanne on several occasions now and I consider myself very lucky to call her a friend.
A bit about me: I began blogging in 2009 and have been creating original recipes for almost 5 years now. Savory Simple began as a diary of my culinary school experience and has evolved into a blog where I share my new recipes as well as my love of food photography. I try to give all of my recipes a gourmet twist without making them too complicated. I believe that with quality ingredients and a willingness to experiment, anyone can be an amazing cook.
This recipe for caramel apple poundcake is pretty typical of the type of food you’ll find on my blog. By taking a basic poundcake and adding sliced apples and a drizzle of rich caramel sauce, you get an impressive and unique cake that will impress your friends and family. It’s simple, elegant, and beautiful to serve. Enjoy!
Thank you so much Jen! If you’d like to make this amazing poundcake, you can find the full recipe below.
Here are three of my absolute favorite recipes from Jen:
Caramel Apple Poundcake
For the Cake:
- 8 ounces (2 sticks) unsalted butter, room temperature
- 1 and 1/3 cups granulated sugar
- 6 ounces (1½ cups) cake flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 large eggs
- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 2 teaspoons brandy
- 1 Granny Smith apple
For the Caramel Sauce:
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream or half and half
- ¼ teaspoon salt
- Preheat the oven to 325 degrees F and place an oven rack in the center position. Spray a 9×5 inch loaf pan with baking spray (or use butter) and line the bottom with parchment paper.
- Whisk the flour, salt and cinnamon together and set aside.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl and mix on high speed for another 30 seconds. Turn the mixer speed down to medium low and add the eggs and yolks, one at a time, allowing them to incorporate completely before adding the next. Scrape down the sides of the bowl, add the vanilla and brandy and then mix again until everything is just combined.
- On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined.
- Peel and core the apple, then slice it in half from top to bottom. With the flat sides down, slice each apple thinly.
- Spread a small amount of the batter into the reserved loaf pan. Layer the apples in the pan, overlapping each other, until the bottom of the pan is covered. Pour in the rest of the batter and smooth the top with a spatula.
- Bake the poundcake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then gently flip onto a cooling rack. Allow the cake to cool to room temperature.
- While the cake is cooling, prepare the caramel sauce. Add the sugar and water to a medium saucepan and bring to a boil. Reduce the heat slightly and simmer until the caramel reaches a dark amber color. Do not walk away; caramel can go from perfect to burnt in a matter of seconds. Add the cream and quickly pull your hand away because the mixture will splatter. After a moment it will calm down. Stir with a heat proof spatula or whisk until the sauce is smooth. The sugar may seize up at first which is fine; just keep stirring over the heat. Add the salt and allow the sauce to reduce, while stirring, until it reaches the desired thickness (5-10 minutes).
- Before serving, drizzle the caramel sauce over the cake.