How To make Spiced Apple Pound Cake

Ep. 405: Caramel Apple Cake | Caramel Apple Pound Cake Recipe ????????

Hello my Friends, Welcome to my Southern Kitchen!


Hope all of you are doing well, staying Safe and Healthy!!!



Today I am making Caramel Apple Pound Cake; Rich, Decedent, and full of tender Apples and Spices topped with a Luscious Caramel Sauce!!! If you’re a Caramel Apple Lover, you’ll in for a Treat!!!




This Cake screams FALL!!!




Ellen’s Pound Cake Recipes Playlist:



Ellen’s Homemade Apple Pie Spice:



Ellen’s Homemade Self Rising Flour:




Dry Ingredients


3 cups self rising or all purpose flour
1 tsp baking soda
1 tsp apple pie spice
1/2 tsp salt (if using all purpose flour)
2 tsp baking powder (if using all purpose flour, optional)





Wet Ingredients


1 1/2 cups white sugar
1/2 cup packed light or dark brown sugar
1 1/2 cups canola or vegetable oil
3 extra large or jumbo eggs, room temperature
1/2 cup apple juice
1 1/4 tsp pure vanilla extract
2 large granny smith apples (or any apples), washed, peeled, cored, and diced into medium-large chunks
1 large gala apple (or any apple), washed, peeled, cored, and diced into medium-large chunks






Caramel Sauce


1 cup packed light or dark brown sugar
4 tbsp unsalted butter
1/2 cup evaporated milk
1/8 tsp (Pinch) salt
1 tsp pure vanilla extract





Grease a 10-inch bundt pan with baking spray or butter and flour; set aside.





Preheat Oven to 325 Degrees




For the Dry Ingredients: In a medium bowl, add flour, baking soda, apple pie spice (salt and/or baking powder, if using) sift or whisk together until well combined; set aside.




For the Wet Ingredients: In a large bowl using a hand mixer or stand mixer with paddle attachment, add white and brown sugar, eggs, and canola or vegetable oil; mix on medium speed until well incorporated (Scrape the bowl Occasionally). Next add in apple juice and vanilla extract and mix well. Slowly add the flour mixture into the sugar mixture and mix until well combined. Add and fold in the apples into the cake batter. Pour the cake batter into the prepared bundt pan. Bake for 1 hour and 30 minutes or until toothpick in the center comes out clean. Remove from the Oven and cool completely on a wire rack. Remove the apple pound cake from the pan and place it on a cake plate. Drizzle the caramel sauce on top. Serve with vanilla ice cream and enjoy!




For the Caramel Sauce: In a medium saucepan over medium-low heat, add brown sugar, evaporated milk, salt, and butter. Whisk until well combined and cook for 5-7 minutes until slowly thickened. Remove from the heat and add the vanilla. Pour the caramel into a bowl and cool completely.







Previous Video




Maple Pecan Pie:






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Apple Pound Cake From Scratch - Old Fashioned - Step by Step - How to Bake Tutorial

Apple Pound Cake Recipe Download:

Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Apple Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.

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Apple Pound Cake (new recipe not in our cookbooks)
EXTRA-LARGE 12 CUP TUBEPAN REQUIRED
2 CUPS SALTED BUTTER (ROOM TEMPERATURE)
2 CUPS GRANULATED SUGAR
8 RAW EGGS
1 1/2 TSP. BAKING POWDER
1/2 CUP HALF AND HALF OR MILK
1 TSP. SALT
4 CUPS ALL-PURPOSE FLOUR (WHITE LILY)
3 TSP. VANILLA FLAVORING
2 TSP. APPLE PIE SPICE OR CINNAMON
21 oz. CAN APPLE PIE FILLING (CHOP APPLE
SLICES)
Preheat the oven to 300 degrees. Using an electric
mixer and mixing bowl, mix butter 3 minutes. Add
sugar and mix until fluffy. Add eggs one at a time,
mixing in between each addition. Add baking
powder & salt. Add 1 cup flour. Add milk &
flavorings. Add remaining flour. Mix on medium
low speed for 2 minutes. Add pie filling and mix
well.
Fruit Topping OPTIONAL: Melt 1/2 CUP BUTTER and
pour into bottom of tube pan. Sprinkle well with
brown sugar and then line sliced apples around the
bottom of pan (I used honey crisp apples). Spray
tube pan well with bakers cooking spray then add
cake batter up to 3/4 full.
Bake for 70 minutes at 300 degrees or until a
toothpick comes out clean. Flip cake out
immediately if you made the fruit topping.

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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!

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Easy Spice Cake Recipe

Perfect for the holidays or as a cozy fall dessert, this Spice Cake recipe is a moist and flavorful treat. This cake is full of cozy spices and coated with a rich and tangy cream cheese frosting, making for a delightful dessert everyone will love. Made with a combination of cinnamon, ginger, cloves, and nutmeg, this spice cake recipe is a rich and flavorful dessert you won’t be able to get enough of. This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it’ll melt in your mouth.

RECIPE:

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NEW FALL FAVE: APPLE CINNAMON CREAM CHEESE POUND CAKE!!

Apple Cinnamon Cream Cheese Pound Cake

1- 15oz can of Apple Pie Filling
1/2 teaspoon of vanilla flavor (french vanilla flavor if you have it)
1/2 teaspoon of vanilla butter flavor
1/2 teaspoon of maple flavor
6 large eggs room temperature
3 sticks of unsalted butter -room temperature
1 1/2 cups of light brown sugar
1 cup of granulated sugar
3 cups of cake flour (or All Purpose Flour - sift 3 times for a lighter cake)
2/3 cups of unsweetened apple sauce
1 8oz of cream cheese-room temperature
1/4 of finely chopped pecans
1/4 cup of pecan halfs
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
3 tablespoons of pure maple syrup


Preheat oven on 325°F. In a large bowl, sift your flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. (If you don't have a sifter, whisk altogether for one minute until well combined). Add chopped pecans to dry mixture and mix well. Set aside. Next, using your mixer, mix your sugars, cream cheese and butter together for 10 minutes, scraping the sides down every 3 minutes. After 10 minutes add your room temperature eggs, one at a time. Next, add your flavors. After adding your flavors, begin adding 1/3 of your flour mixture, next add 1/2 of your applesauce, and rotate with your flour being the last added ingredient. Mix for approximately 30 seconds and make sure to scrape sides of the mixing bowl. DO NOT OVER MIX. Set aside, and get your baking pan ready. Spray your fluted, or bundt cake pan well using butter flavored spray and baking spray. (You can do the butter and flour method also. Make sure to cover all areas well to prevent sticking) Use half of the can of apple pie filling and place at the bottom of pan, making sure its evenly distributed. Next pour cake batter on top of apples. Once the batter is in the pan, tap it on the counter to release any air bubbles that may be lingering in the batter. Bake in the oven for 1 hour 15 minutes or until a toothpick comes out dry when placed in the center. Let cake cool for 10- 15 minutes before flipping out onto a cake plate.
While cake is cooling, lets make the topping. Pour remaining pie filling into a small pot, and add your pecan halfs along with them. You may add a couple dashes of cinnamon and maple syrup for extra flavor. Let it heat and stir for 5 minutes. Set to the side.
Once the cake has cooled for 15 minutes, flip cake onto a cake plate. Pour your apple pecan topping onto cake, making sure it covers the top well. Let it rest for 10 minutes before serving.
(If you have a nut allergy, feel free to omit the nuts in this recipe). Enjoy!!????????????