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.
- 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
- 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.
Amount Per Serving: Calories: 0Total Fat: 0g
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