Caramel-Glazed Apple-Pecan Pound Cake

Title:
Caramel-Glazed Apple-Pecan Pound Cake

Yield:
12 Servings

Categories:
Cakes,
Frostings,
Sauces,
Fruits




Ingredients:





          -----LARRY LUTTROPP


          -FVKC70A-----


          -----L.A.TIMES FOOD SECTION


          -11/94-----


 2 1/2 c  Green apples; chopped


     1 c  Butter; softened


 1 1/2 c  Sugar


 1 1/2 ts Vanilla


     5    Eggs


     2 c  Flour


     1 tb Baking powder


     1 tb Ground cinnamon


   3/4 c  Pecans; chopped





-------------------------------CARAMEL
SAUCE-------------------------------


   1/2 c  Brown sugar; packed


   1/2 c  Granulated sugar


   1/2 c  Whipping cream


     1 tb Butter





 In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside.


 In bowl, cream remaining butter with sugar until light and fluffy. Beat in


 vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking


 powder and cinnamon. Stir into butter mixture until blended. Fold in apples


 and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees
1


 hour, or until wood pick inserted near center comes out clean. Glaze with


 Caramel Sauce.


 


 CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium


 saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat.


 Stir in butter until melted. Cool. Then drizzle over cake.


 


 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. Source: Mayi Brady, L.A. Times Food Stylist and


 tester.


 


 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. It took a few tries to come up with just the right texture


 in the moist apple cake. The drizzled caramel sauce works as frosting. It's


 a perfect homey cake for cool weather."


 Posted to MC-Recipe Digest V1 #777 by Nancy Berry 
on


 Sep 09, 1997