I’m joining the Lady Behind the Curtain for her Improv Cooking Challenge. This month’s challenge is to use apples and caramel. (yum yum)!
I can’t recall where I got this recipe – probably from a Yahoo recipe group. It’s yummy and is so right for autumn!
Apple Harvest Pound Cake with Caramel Glaze
2 cups sugar
1.5 cups vegetable oil
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
2 medium apples, chopped
1 cup chopped walnuts
Beat eggs, sugar, oil, and vanilla in large bowl with electric mixer til light and fluffy. Combine flour, baking soda, and cinnamon; stir into batter til just blended. Fold in apples and walnuts.
Pour into greased and floured Bundt pan. Bake for 350 degrees for 1 hour and 20 minutes. Allow to cool for about 20 minutes, then invert onto wire rack.
1/2 cup butter
2 tsp. milk
1/2 cup brown sugar
Heat all in saucepan over medium heat. Bring to boil, stirring to dissolve sugar, then remove from heat. Drizzle over warm cake.
Notes: As always, I substitute vegetable oil and eggs with water. I also put in some applesauce for part of the moisture in lieu of the oil and eggs. I put in about a a full tsp. of cinnamon cuz I like cinnamon. Additionally, I put it about 2 cups of apples instead of 2 medium apples and nixed the walnuts.
For the glaze, I used a jar of caramel sauce since I’m in the process of moving and have to use up my provisions!