When life gives you left-over Salted Caramel Sauce, I say make pound cake!
With fall teasing us in the Dallas area, the temperatures are fluctuating between 100 and 80, I find myself feeling very domestic. The cooler weather puts me in the mood to putter around the house organizing books, clearing out closets, and whipping up cozy treats in the kitchen. Usually during this time of year I would be baking fall fruit pies, as the cooler weather seems perfect for pie, but this year I have had my fill of pie. With all the cookbook frenzy behind me I have turned my attention to cakes. While clearing out the refrigerator, which I am sad to admit needed some particular attention, I found a jar of homemade Salted Caramel Sauce that I had photographed for the next cookbook. How had I forgotten it? Even more important, what would I make with it?
This pound cake has salted caramel in the batter, salted caramel dripping over the top, and it is all finished with a salted caramel whipped cream. It sounds like it would be very rich and overpowering but it isn’t. In the cake batter the salted caramel adds a subtle, nutty yet buttery flavor that compliments the sweet-tart apple bits. The apples seem to sort of melt into the cake, but when you find a bite with apple in it you can certainly taste it. Because I prefer pound cake served with some sweet whipped cream I decided to experiment and make a Salted Caramel Whipped Cream. I will tell you it is good enough to eat all by itself, and it is my new go-to Thanksgiving whipped cream. I can’t wait to try it dolloped on pumpkin pie!
Now, for the giveaway … I am so happy to be giving away not one, but TWO copies of my new cookbook, Everything Pie! How do I get from pound cake to pie, you ask? Well, the Salted Caramel Sauce recipe I have included in this recipe is also found in Everything Pie. See, it fits!
How to enter:
First, comment below and tell me about your favorite fall activities. Do you love to hunt for the perfect pumpkin in a pumpkin patch? Trick-or-treating with the kids? Maybe you love going to a harvest festival? Whatever it is, tell me about it. What can I say, I’m nosy!
Second, Tweet about this giveaway with a link back to this entry, then post a link to that tweet in the comments below. Tweet whatever you like, and if you want to mention me (which would be lovely) my Twitter handle is @BakingBlog.
Finally, tell your friends on Facebook by sharing a link to this entry. Just post a link back here so I can see you did.
The giveaway ends October 11, 2011 at 11 pm CST. The winner will be selected at random and notified via email (so be sure to use a valid email address when commenting) no later than October 13, 2011. In the event that the same person wins both books (with multiple entries it could happen) a second winner will be selected. I am providing the books from my own personal supply.
Good luck, and now back to the cake …
Salted Caramel Apple Pound Cake Serves 10 to 12
For the cake:
1 stick (4 ounces) butter, at room temperature
3/4 cup Salted Caramel Sauce, divided (recipe follows)
3/4 cup sugar
3/4 cup packed light brown sugar
5 eggs, at room temperature
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 cups cake flour
1 cup whole milk
1 Granny Smith (or other firm apple) peeled, cored, and chopped
For the whipped cream:
2 tablespoons Salted Caramel Sauce
1 tablespoon powdered sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream
Heat the oven to 325 F and spray a 10 to 15 cup bundt or ring pan with non-stick cooking spray.
In the work bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the butter and 1/2 cup of the salted caramel sauce until well combined. Add the sugar and brown sugar and beat until very light and fluffy, about 5 minutes.
Add the eggs, one at a time, to the butter mixture, beating for 2 minutes after adding each egg. Once all the eggs are added stir in the vanilla.
In a separate bowl sift together the cinnamon, cardamom, baking soda, baking powder, salt, all-purpose flour, and cake flour. Alternately add the flour mixture and milk into the butter, in three additions, beginning and ending with the flour. Fold in the apple pieces.
Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until the cake springs back in the center when gently pressed. Watch the cake carefully starting at the 45 minute mark, and do not over-bake.
Allow the cake to cool for 15 minutes in the pan then turn out onto a wire rack to cool completely. Once cool pour the reserved caramel over the top, allowing it to drip naturally down the sides.
For the whipped cream combine the salted caramel, powdered sugar, vanilla, and cream in a medium bowl. Whip until the mixture forms medium peaks.
Serve the cake with a generous scoop of the whipped cream. Enjoy!
Salted Caramel Sauce Yield about 2 cups
1 cup sugar
2 tablespoons water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1 1/2 teaspoons sea salt
In a medium saucepan with deep sides add the sugar, water, and corn syrup. Place the pot over medium heat and, swirling but never stirring, bring the mixture to a boil. Brush the sides of the pan with a wet pastry brush if any sugar crystals cling to the edge of the pot.
Allow the mixture to boil until it is a deep amber color and the sugar smells like dark caramel, about 6 minutes.
Remove the pot from the heat and, very carefully as it will bubble up, whisk in the heavy cream, butter, and salt. Once the butter is melted let the caramel cool to room temperature. Left-overs can be stored in the refrigerator in an air-tight container for up to a month.