First of all I have a miniature file cabinet underneath my desk specifically for recipes. Each course has its own folder, with some garnering two folders; dairy-free desserts, for example.
Then, above my desk I have a magazine file, which holds more recipes, separated into loose categories, each tucked away in its own plastic binder.
Next up, a folder purchased at the local pharmacy downtown that looks like something a 9-year-old boy might carry around with a picture of a sporty soccer player high-kicking the ball to eminent glory. This holds all the recipes I have cooked that I want to write about on this here blog, as well as some things I think I might like to cook and then write about on this here blog.
Please don’t look over at my book shelf. No, not the one with a million cookbooks, the other one, with the endless 3-ring binders of recipes I thought were so fabulous I couldn’t bare to part with, oh yes, and the row upon row of magazines that I never look at, but have been neatly packed away in boxes and moved from apartment, to apartment, across the country, and unpacked again.
Not to mention the notebooks where I have simply written ideas down. Can someone please tell me what I did with the recipe for Pumpkin Doughnut Muffins, ’cause that sounds real good.
When I actually dive into this mess it is always fun to see what treasure I may find. This recipe for a moist cider pound cake was a recent discovery. The recipe was yellowed around the edges and I have not a clue when I ripped it out, but I honestly don’t know why I didn’t make it sooner. Dumb, dumb, dumb.
Caramelized Apple Pound Cake Recipe
Moist cider pound cake recipe filled with caramelized apples, sour cream, and covered in a brown sugar-toasted pecan glaze.
Adapted from Food and Wine Magazine
This recipe was included in Seasonal Sundays and Sweets for Saturday.
Ingredients
- 2 cups unsweetened apple juice
- 3 cups granulated sugar
- 3 sticks, plus 2 tablespoons unsalted butter, room temperature
- 1 1/2 pounds Granny Smith apples, peeled, cored, and thinly sliced
- 3 cups sifted cake flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons vanilla extract
- 6 large eggs, room temperature
- 8 ounces sour cream
For the Glaze:
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup chopped toasted pecans
Instructions
- Bring apple juice to a boil over high heat in a large saucepan, swirling pan occasionally, until reduced to 1/2 cup, about 15 minutes. Add 1 cup of sugar and continue cooking until a dark amber caramel forms, about 5 minutes.
- Remove from heat and swirl in 2 tablespoons of the butter until melted. Add apples and return to the heat to cook, until apples are softened, about 8 minutes. Pour into a heatproof bowl and let cool.
- Heat oven to 350°F and adjust rack to the lower third. Butter and flour a 9 x 5 1/2in loaf pan. Sift the flour, cinnamon, ginger, cloves, salt, and baking soda onto a sheet of parchment or waxed paper.
- Beat the remaining 3 sticks of butter in a stand mixer fitted with the paddle attachment until creamy. Add the remaining 2 cups of sugar and vanilla and beat at medium-high speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. Add the dry ingredients in 3 batches, alternating with the sour cream; beat until just combined. Stir 1/2 cup of the batter into the apples, then stir the apple mixture into the remaining batter.
- Pour into the prepared pan and smooth the top. Bake for 1 hour or until the top is golden and cracked and a skewer inserted in the center comes with a few moist crumbs attached. Transfer cake to a wire rack and let cool for 10 minutes before turning out of the pan to cool completely.
For the Glaze:
- Melt butter in a medium saucepan. Add brown sugar and cook over moderate heat, stirring, until thick and smooth. Gradually stir in heavy cream and bring to a boil.
- Cook over medium heat, stirring occasionally, until thick and bubbling, 3 minutes. Let cool completely, then stir in powdered sugar and vanilla.
- Set cake on a plate and drizzle the glaze all over it. Sprinkle with pecans and serve.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
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Oh boy does this ever sound delicious. Anything with caramel in it is irresistible. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cake up. https://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-6.html
Cool Lisa, will do, thanks!
Wow Kate- Amazing. Beautiful Photos too! Just found your blog and loving your recipes 🙂
Wanted to invite you to share this recipe (and others) at a weekly event I host titled Seasonal Sundays! As this recipe is very theme fitting.
Happy Sunday!!
Brittany
Brittany,
Thanks for the heads up. Love the seasonality of your blog! What a great idea!
This is such an unique and delicious pound cake recipe! Can’t wait to try it.
I’m hosting the Culinary Smackdown Battle for March–the theme is Cookies. Would you like to join in for the fun? It doesn’ have to be a new post on your blog. You can pick your favorite cookie from your previous post too. All you have to do is link up your cookie creation. I have some great prizes waiting. Hope to see your entry soon!
Amy
https://utry.it/2011/03/culinary-smackdown-battlecookies.html
Great Amy!
Just uploaded my recipe! Thanks for letting me battle it out!