Caramel Pound Cake with Caramel Sauce

I love a good pound cake. A nice slice of pound cake with a cup of coffee or tea is a good breakfast. My great- grandmother was a great cook and baker and made some of the best pound cakes ever. So this is in honor of  her, unfortunatly I don't have her recipe. But I found a one that came close thanks to Southern Living.

The cake had a great caramel flavor, but I didn't really like the frosting part so I reworked it. That's the great thing about cooking and baking is that you can change the recipes to make them your own. Someone once said that recipes are just guidelines, and that is so true. So don't be afraid to change things up if you want.

Caramel Pound Cake with Caramel Sauce
adapted from Southern Living

1 cup Dark Brown Sugar
1 cup Light Brown Sugar
1 cup White Sugar
1 cup Unsalted Butter, softened
1/2 cup Vegetable Oil
5 Large Eggs
3 cups Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1 cup Heavy Cream
1/2 tsp Vanilla Extract

Caramel Sauce

1 cup White Sugar
1 cup Brown Sugar (like used dark, but it you choose)
1/2 cup butter
1/2 cup heavy cream
1tbsp light corn syrup
1/2 tsp vanilla extract

Preheat oven to 325 degrees. Beat sugars and butter with an electric mixer on medium.

Next add the oil and beat until incorporated. Add eggs one at a time just until you see the yolk disappear.

Whisk together flour, baking powder and salt. Now add to flour alternately with the heavy cream, being sure to start and end with the flour on low speed.

Then with a spatula stir in vanilla, making sure to scrap the bottom of the bowl.

Pour into a tube pan preped with butter and flour. Bake for 1hour and 20 minutes.

After you remove the cake and set it aside to cool make the sauce.

For the Sauce

In a medium sauce pan bring all ingredients except for vanilla to a rapid boil.

Cook for one minute. Remove from heat and stir in vanilla.

With a hand mixer beat on medium speed for about 2 minutes.

Remove bake from the pan to a large cake plate and pour half sauce over top. Reserving some to pour over individual slices.

This a wonderful and delicious cake to enjoy for breakfast or dessert. I hope you enjoy this recipe for your next potluck or just because it's that good. Be blessed and enjoy.

Jewish Apple Cake

This has to be one of my favorite pound cake recipes; it is actually one of the first things I learned to make. When I was younger my Grandmother would make this every holiday season. I remember arriving at her house every Christmas and wait for this to hit the table. She would make several because she would let the families take home half a cake.
But, Christmas is too far away to wait for this yummy cake. This has to be the most requested cake that I make; so much that I keep apples in my fridge at all times. I recently made this for a book club meeting and it was a success.
Now while I have changed the recipe some from the way my Nana made it, it still brings me back to Christmas when I eat it. I have tried almost every type of apple in this recipe to see if it changed the flavor or texture, and they all seem to hold up well. So your favorite baking apple will be fine or mix them up if you like. My grandmother used walnuts in her batter and it does give a flavor and texture, but due to nut allergies among friends I tend to leave them out. Otherwise, the recipe is pretty simple. Just remember to have fun.

Jewish Apple Cake
3 medium apples, peeled cored and diced
3 cups all-purpose flour
4 eggs
2 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
1/4 cup butter
1/2 cup orange juice
2 1/2 teaspoons vanilla extract
5 tablespoons white sugar
2 teaspoons ground cinnamon


Directions:
1. Preheat oven to 350 degrees F. Grease and flour one 10 inch tube pan.
2. Sprinkle apples with 5 tablespoons white sugar and the ground cinnamon (I could stop here and just eat this by itself). Toss to coat and set aside.
3. Mix the flour, baking powder, salt and set aside.
4. In the mixer combine butter, sugar and oil until light and fluffy.
5. Add eggs one at a time until well blended. Then add orange juice and vanilla.
6. Reduce blender speed to low and add flour. Mix until well combined.
7. Pour 1/2 of the batter into the prepared pan. Place half apple mixture over the batter then pour the remaining batter and sprinkle remaining apples on the top.
8. Bake at 350 degrees F for 60 to 80 minutes. Let cake cool in pan, if you can.

I hope you enjoy this cake as much as I do. Enjoy a little piece of my family, be blessed.