Recipe - Caramel-Glazed Apple-Pecan Pound Cake

LARRY LUTTROPP
FVKC70A
L.A.TIMES FOOD SECTION
11/94
2 One half cup Green apples; chopped
1 cup Butter; softened
1 One half cup Sugar
1 One half teaspoon Vanilla
5 Eggs
2 cup Flour
1 tablespoon Baking powder
1 tablespoon Ground cinnamon
Three fourths cup Pecans; chopped

CARAMEL SAUCE
One half cup Brown sugar; packed
One half cup Granulated sugar
One half cup Whipping cream
1 tablespoon Butter

In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside.
In bowl, cream remaining butter with sugar until light and fluffy. Beat in
vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking
powder and cinnamon. Stir into butter mixture until blended. Fold in apples
and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1
hour, or until wood pick inserted near center comes out clean. Glaze with
Caramel Sauce.

CARAMEL SAUCE Combine brown sugar, sugar and whipping cream in medium
saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat.
Stir in butter until melted. Cool. Then drizzle over cake.

Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg
sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams
protein; 0.28 gram fiber. Source: Mayi Brady, L.A. Times Food Stylist and
tester.

Presented by: L.A. Times Test Kitchen article, "Two of Our Favorite
Things", 11/10/94, page H26.

"The caramel apples of autumn were the inspiration for this cake developed
by Mayi Brady. It took a few tries to come up with just the right texture
in the moist apple cake. The drizzled caramel sauce works as frosting. It's
a perfect homey cake for cool weather."
Posted to MCRecipe Digest V1 #777 by Nancy Berry nlberry@prodigy.net on
Sep 09, 1997