Caramel-Glazed Apple-Pecan Pound Cake

Recipe Ingredients

2 1/2 cups	365g / 12oz	Green apples - chopped
1 cup	198g / 7oz	Butter - softened
1 1/2 cups	297g / 10oz	Sugar
1 1/2 teaspoons	7.5ml	Vanilla
5		Eggs
2 cups	125g / 4.4oz	Flour
1 tablespoon	15ml	Baking powder
1 tablespoon	15ml	Ground cinnamon
3/4 cup	109g / 3.8oz	Pecans - chopped
		Caramel Sauce
1/2 cup	80g / 2.8oz	Brown sugar - packed
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 cup	118ml	Whipping cream
1 tablespoon	15ml	Butter

Recipe Instructions

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 325F 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.

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."

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