Cider-Caramelized Apple Pound Cake  Cider-Caramelized Apple Pound Cake 7131 cider caramelized apple pound cake

Cider-Caramelized Apple Pound Cake

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recipe declare  Cider-Caramelized Apple Pound Cake 41d10977e549964f91d86019bd9f2777 l

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I in point of fact get so many memories of Thanksgiving dinners as a toddler.  I loved the gathering of family and pals, I loved polishing the silver with my mom, and I loved attending to now stay wide awake past my bedtime and positioned on performs with my brothers and pals.  What I didn’t like became the meals.  I never loved turkey and I became fully grossed out by gravy.  Stuffing and mashed potatoes are all nicely and right but they in point of fact want gravy.  (I in point of fact get since remedied this scenario by making vegetarian gravy per annum.)  So my dinner consisted of dry starchy things that I might well per chance choke down.  And, at the end of that meal, my dessert picks had been always pumpkin pie or pecan pie.  Neither of which I loved.

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My mom’s friend Marilyn is an professional pumpkin pie maker.  Nevertheless whenever you happen to don’t prefer it you don’t prefer it, and I amassed don’t.  Once I had slightly of baking skills below my belt, I began bringing an “diversified” dessert to our family gathering.  What I in point of fact wanted to ship became chocolate but even I knew that something that nicely off would now not be right after a predominant feast.  I continuously settled on something apple and over the years I made pies, tarts, and cakes.  To for the time being, once we now host the dinner in our house, I delegate a entire bunch dishes to others.  This year I in point of fact get came about the stuffing, mashed potatoes, cranberries, sweet potatoes, and an appetizer.  That will per chance well sound like I outsourced your entire meal but I’m amassed making bread, cheeseballs, green beans, a potato/horseradish gratin, vegetarian gravy, sauerkraut with apples, and two cakes.  Oh yes!  And a 23 pound turkey and “traditional” gravy.  I in point of fact wouldn’t mediate of letting someone else develop the “diversified” cakes.  I gotta be distinct I acquire my apple.

A be aware about bundt cakes.  As cakes lunge, they get got a bent to be easy but I in point of fact get a deep-rooted agonize of them.  I in point of fact get had so many bid that they’d slightly end in the pan than be eaten by me and my family.  I just now not too long prior to now replaced my extinct and no-longer-non-stick pan which does help.  So if yours is extinct and reveals any signal of rust, time to acquire a brand unique one.  I also extremely indicate you use Crisco and flour to grease it and don’t neglect to acquire the center half greased up nicely.  A bit providing to the kitchen goddess sooner than you flip it out doesn’t hurt both.

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One one year Within the past:  Broccoli Rabe, Radicchio, and Carrot Salad and Spinach and Lemon Stuffed Mushrooms

Cider-Caramelized Apple Pound Cake

Adapted from Meals and Wine

Serves 12


2 cups sure apple cider or unsweetened apple juice

3 cups granulated sugar

3 sticks plus 2 tbsp. (13 ounces) unsalted butter, softened

1 1/2 pounds nicely-organized Granny Smith apples, peeled, cored, and thinly sliced

3 cups cake flour

1 1/2 tsp. cinnamon

1 tsp. freshly grated nutmeg

1/2 tsp. ground mace (DT: I didn’t get mace so I kindly added slightly of extra nutmeg)

1/2 tsp. salt

1/4 tsp. baking soda

2 tsp. pure vanilla extract

6 nicely-organized eggs

3/4 cup sour cream


4 tbsp. unsalted butter

1/2 cup packed darkish brown sugar

1/2 cup heavy cream

2/3 cup confectioners’ sugar

2 tsp. pure vanilla extract

1/4 cup chopped toasted pecans

1. Build the cake: In a nicely-organized saucepan, boil the apple cider over excessive heat, swirling the pan once rapidly, till diminished to 1/2 cup, about 15 minutes.  Add 1 cup of the granulated sugar and cook over slightly excessive heat till a melancholy amber caramel types, about 4 minutes.  Off the heat swirl in 2 tablespoons of the butter till melted.  Add the apples and cook over slightly excessive heat, stirring once rapidly, till the apples are softened and get absorbed many of the syrup, about 8 minutes.  Pour the apples into a heatproof bowl and let wintry.

2.  Preheat the oven to 350°F and characteristic a rack in the lower third.  Grease a 12-cup bundt pan.  Sift the cake flour, cinnamon, nutmeg, mace, salt, and baking soda into a bowl.  In a nicely-organized bowl, the usage of an electrical mixer, beat the remaining 3 sticks of butter till creamy.  Add the remaining 2 cups of granulated sugar and the vanilla and beat at medium-excessive heat till gentle and fluffy, about 5 minutes.  Add the eggs, 1 at a time, beating nicely between additions.  Add the dry ingredients in 3 batches, alternating with the sour cream; beat kindly till mixed.  Bound 1/2 cup of the batter into the apples, then lunge the apple mixture into the remaining batter.

3.  Pour the batter into the titillating bundt pan and relaxed the head.  Bake for 1 hour and 10 minutes, or till the head is golden and cracked and a skewer inserted into the center comes out with a pair of moist crumbs linked.  Transfer the cake to a rack and let wintry for 20 minutes, then flip it out onto the rack to wintry entirely.

4. Build the glaze: In a medium saucepan, melt the butter.  Add the brown sugar and cook over moderate heat, stirring, till thick and relaxed.  Frequently lunge in the heavy cream and ship to a boil.  Cook dinner over moderate heat, stirring once rapidly, till thick and effervescent, 3 minutes.   Let wintry entirely.  Sift the confectioners’ sugar straight away into the pot and add the vanilla.

5.  Lay half of wax paper below the rack.  Drizzle glaze in all places in the build it.  Sprinkle with pecans.

(The cake might well moreover be kept in an hermetic container at room temperature in a single day or refrigerated for up to 1 week.)

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