Caramel-glzed Apple-pecan Pound Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
LARRY LUTTROPP FVKC70A,
L.A.TIMES FOOD SECTION 11/94,
2 1/2 cup: Green apples, chopped
1 cup: Butter, softened
1 1/2 cup: Sugar,
1 1/2 tsp: Vanilla,
5: Eggs,
2 cup: Flour,
1 tbsp: Baking powder,
1 tbsp: Ground cinnamon,
3/4 cup: Pecans, chopped
CARAMEL SAUCE,
1/2 cup: Brown sugar, packed
1/2 cup: Granulated sugar,
1/2 cup: Whipping cream,
1 tbsp: Butter,
Directions:
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. Its a perfect homey cake for cool weather."
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking
Source from luhu.jp
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. Its a perfect homey cake for cool weather."
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking
Source from luhu.jp
Tags
Cake/cookie