Apple and caramel pound cake

Wow to this apple and caramel pound cake!

apple and caramel pound cake

I have not used my bundt pan in for ever. I am so glad I did. This apple and caramel pound cake turned delicious.

Have you ever tried goat’s milk caramel? I think I am so hocked. I got this caramel sauce from Fat Toad Farm. All their products are made with fresh, natural and simple ingredients.

What I also like about Fat Toad Farm, is that it is a family-run goat dairy farm in central Vermont. The process of making this caramel is somewhat different. Rather than saturating their caramel sauce with sugar, they rely in the process of caramelization to obtain the no so sweet flavor. The caramel is also heated and hand-stir to obtain the perfect thickness.

This caramel sauce is truly la crème de la crème. I have never tried such high quality caramel sauce before. The perfect sweetness, thickness and flavor.

For this apple and caramel pound cake I used the cinnamon flavor caramel, but you can use any other flavor of your choice.

I also used two medium size apples but I think you can use more if you like. I actually wish I did. Next time I will use at least four apples.

holiday-collection-web-light-text

Her can see some Fat Toad Farm’s Holiday Gift Collection a selection of their unique and delicious goat’s milk caramel flavors – including our NEW Holiday Limited Edition Irish Whiskey Cream Caramel – You can also visit their store for other options.

I think the apple and caramel cake was truly a winner. My family was eating it like there was no tomorrow. I still have some cake leftover. I am sure I will be eating at least two pieces today.

Enjoy!

apple and caramel pound cake 5: Eatgood4life.comapple and caramel pound cake 3: Eatgood4life.com

Once your pound cake cools down completely you can decorated and frost it with the cream cheese mixture followed by the caramel and chopped walnuts. You can add more of the caramel and walnuts if you like. I store my pound cake on a cake stand for up to two days.

apple and caramel pound cake

Disclaimer: This post is sponsored by Fat Toad Farm. This post contains affiliate links. Fat Toad Farm provided me with their caramel sauce to write this review and all opinions are my own. I speak from personal experience. The end :-)

PrintPrint

Apple and goat's milk caramel pound cake

Miryam's original recipe

Yield: 12-14 servings

Total Time: 1 hour 15 minutes

Ingredients:

Creme cheese icing

  • 4 oz low-fat creme cheese
  • 2 tbsp maple syrup
  • 1-2 tbsp almond milk, depending on consistency desired

Garnish

Directions:

Preheat oven to 350F. Grease and flour a bundt pan and set aside.

In a large mixing bowl, with a wire whisk or a stand mixer, mix the eggs, sugar, olive oil, vanilla extract and almond milk. Add the flour, baking powder, cinnamon and chopped apples. Transfer batter to prepared bundt pan and bake for 50 minutes to 1 hour or until tester comes out clean. I baked mine for 55 minutes. Cool pound cake for 10 minutes before unmolding and set on a wire rack to cool completely

On the mean time, in a medium bowl, with a hand mixer, mix the cream cheese icing ingredients. Top pound cake with creme cheese mixture and garnish with the chopped walnuts and caramel sauce.

There will be between 12-14 servings depending on how big you cut them.

 

Screen Shot 2013-12-03 at 10.18.43 AMNutrition facts calculated based on the recipe giving 14 servings.

Related Posts

10 comments

  1. This looks absolutely delicious! Luv the combination of apple and blueberries and the sugary crust! Enjoyed your blog!

  2. Oh this pie is mouth-watering!

  3. Qué rico Myriam.
    Sí, ya he notado yo que estás colgando muchas recetas últimamente, estás muy cocinera.
    A mí me pasa lo mismo, me apetece un montón meterme en la cocina y ponerme con una receta pero entre mi hijo, los deberes, las prisas de entre semana… pues lo hago pero no lo disfruto 100%.
    Tu hijo guapísimo.

  4. Huy, que estas estudiando?
    Asi estaba yo cuando Miqueas estaba pequeno, no podia mas.

    Ahora son dos y como que tampoco puedo mas aunque es diferente. Gracias por el complemento, por cierto no sabia que tu tambien tenia hijo, que bien, algo mas en comun :-)

  5. Lo de ponerse en la cocina va a épocas no??? hay momentos que apetece más otros menos….y con dos niños me quito el sombrero.
    La tarta la encuentro genial…ya mismo me llevo la receta y seguro que la probaremos.
    muchos besos

  6. Hey Nuria, pues si por rachas, menos mal que tengo una camara que esta bien que no me cuesta mucho hacer fotos.

    Dime como te sale si la haces, yo creo que para accion de gracias la repito, es tan sencilla….

  7. This looks delicious! Can you just clarify if the oil and nuts are 1/2 cup? It just says 1/2 – i’m guessing of a cup but want to be sure. Thanks!!!

  8. Brenda,
    thanks for noticing. Yes it is 1/2 cup, I just made the correction thanks and enjoy the pie if you make it, it is superb. Will be making it again next week for thanksgiving :-) So easy to put together!

  9. thanks! definitely plan to try soon, looks so tasty and easy (unlike traditional pie..)

  10. what an amazing looking pie! Love the top crust!

Leave a Reply

Your email address will not be published. Required fields are marked *