Doesn't this picture just look sinful? This cake was entered into our local county fair's apple cake contest. I entered this but did not place. I have to admit I was a little disappointed but that is OK. This cake is a winner for sure. There was a lot of competition and let's face it, we live in a small town. It doesn't bother me though, I would rather win a contest rightfully than to win because someone knew who I was.
There is just something about a pound cake. Looks so heavenly in the pan. I used to have the hardest time with the cake sticking to the pan. It would drive me crazy to have such a pretty cake turn out in pieces.
My tip to get your cake to slide out perfectly is to apply a coat of shortening on every nook and cranny of the pan and then dust with flour all over. 99% of the time, it slides right out. It is just too pretty to leave half of it in the pan!
I snapped quite a few shots at the fair of our daughter. She was super excited all day and could not wait to go. I will tell you just the smile on her face and the giggles were so worth it. I am sure her jaws are sore from smiling so much, I know mine are just by watching her. Love you sweet girl!
Just the smell of this cake baking screams fall. The caramel glaze just sends this over the top.
(Original photo of the contest entry cake)
The perfect companion to my morning cup of coffee.
(photos updated 7/2015)
Caramel Apple Pound Cake
2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 cups all-purpose flour
1 ½ teaspoon apple pie spice
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 teaspoons milk
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda, apple pie spice until smooth. Stir in apples. Pour into pan.
Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
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