I must have a thing for pound cakes. I've made this this and this and they always come out divine. I could live off the scent of butter and sugar working it's magic in the oven, the comingling of different ingredients. I made this weeks ago but never got around to posting it, so here it is. Happy holidays and happy new year friends!
Apple Pound Cake
Adapted from Jennifer Farley of Savory Simple
I skipped out the caramel sauce and replaced the brandy with rum. You can refer to Jennifer's recipe if you wish to use the caramel.
Preparation
Preheat the oven to 325⁰F. Mix together the flour, salt and cinnamon together and set aside.
In a stand mixer with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl and mix on high speed for another 30 seconds. Turn the mixer speed down to medium low and add the eggs and yolks, one at a time, allowing them to incorporate completely before adding the next. Scrape down the sides of the bowl, add the vanilla and rum and then mix again until everything is just combined.
On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined.
Peel and core the apple, then slice it in half from top to bottom. With the flat sides down, slice each apple thinly.
Spread a small amount of the batter into the reserved loaf pan. Layer the apples in the pan, overlapping each other, until the bottom of the pan is covered. Pour in the rest of the batter and smooth the top with a spatula.
Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then gently flip onto a cooling rack. Allow the cake to cool to room temperature.
Ingredients
8 ounces (2 sticks) unsalted butter, room temperature
1⅓ cups granulated sugar
6 ounces (1½ cups) cake flour
½ teaspoon salt
½ teaspoon cinnamon
3 large eggs
3 egg yolks
1 teaspoon pure vanilla extract
2 teaspoons brandy or rum
1 medium apple (I used a Mitsu)
8 ounces (2 sticks) unsalted butter, room temperature
1⅓ cups granulated sugar
6 ounces (1½ cups) cake flour
½ teaspoon salt
½ teaspoon cinnamon
3 large eggs
3 egg yolks
1 teaspoon pure vanilla extract
2 teaspoons brandy or rum
1 medium apple (I used a Mitsu)
Preparation
Preheat the oven to 325⁰F. Mix together the flour, salt and cinnamon together and set aside.
In a stand mixer with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl and mix on high speed for another 30 seconds. Turn the mixer speed down to medium low and add the eggs and yolks, one at a time, allowing them to incorporate completely before adding the next. Scrape down the sides of the bowl, add the vanilla and rum and then mix again until everything is just combined.
On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined.
Peel and core the apple, then slice it in half from top to bottom. With the flat sides down, slice each apple thinly.
Spread a small amount of the batter into the reserved loaf pan. Layer the apples in the pan, overlapping each other, until the bottom of the pan is covered. Pour in the rest of the batter and smooth the top with a spatula.
Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then gently flip onto a cooling rack. Allow the cake to cool to room temperature.
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