Apple Barn Fresh Apple Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups all purpose flour, spooned into cup
1 teaspoon soda
1 teaspoon salt
1 1/2 cups corn oil
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla
1 1/4 cups chopped pecans, optional
2 cups finely chopped apples
Brown Sugar Caramel Topping:
1/2 cup real butter
1/2 cups light brown sugar
2 teaspoons milk
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Directions: |
Directions:Sift flour, soda and salt onto waxed paper. In a large bowl beat the oil, sugar, eggs and vanilla at medium speed of electric mixer for 4 minutes until well blended. Gradually add in flour mixture and beat until smooth. Fold in the pecans (if using) and apples. Pour batter into a greased and floured 10 inch Bundt pan. Bake at 325 for about 1 hour 20 minutes or until a toothpick comes out clean. Cool atop a wire rack for 20 minutes.
For Topping: Combine all ingredients and bring to a boil over medium heat. Cook for 2-3 minutes whisking constantly. It will be rolling boiling. Remove from heat. Spoon hot mixture over warm cake with a spoon. I try to coat all the outside but you really want the majority of the drippings to pool in the middle of the cake for spooning over each piece cut. I like to poke occasional holes in the cake with a ice pick or wooden kabob stick so that the mixture can seep inside. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: You can store on counter for a day or two but refrigerate for best results because the apples will mold inside the cake.
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