Apple Pound Cake with Caramel Pecan Topping
by RoryThis quintessentially fall recipe makes a delicious cake with a caramel topping that's to die for!
Apple Pound Cake with Caramel Pecan Topping
Rated 5.0 stars by 1 users
Category
Desserts
Servings
4-6
Ingredients
2 C. Granulated Sugar
1 C. Butter Infused Olive Oil
3 Eggs
½ C. Buttermilk
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2 tsp. Vanilla Extract, Mexican
3 C. All-Purpose Flour
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1 tsp. Sea Salt, Fine
1 tsp. Baking Soda
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1 tsp. Cinnamon, Saigon Ground
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¼ tsp. Nutmeg, Ground
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¼ tsp. Green Cardamom, Ground
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¼ tsp. Ginger Powder
2 Granny Smith Apples (Cored and Diced)
1 C. Granulated Sugar
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¼ C. Gravenstein Apple White Balsamic Vinegar
2 Tbsp. Salted Butter
2/3 C. Buttermilk
2/3 - 1 C. Pecan Halves (Chopped)
For the Batter:
For the Topping:
Directions
Preheat oven to 350°F. Lightly oil a bundt pan, making sure to get into all the nooks and crannies.
Combine sugar, olive oil, eggs, buttermilk and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Blend until combined. Add dry ingredients to the bowl (flour, baking soda, cinnamon, nutmeg, cardamom and ginger) and whisk to combine the batter.
Pour batter into the prepared bundt pan and place in the oven. Bake for 35-45 minutes or until the cake is cooked through.
While the cake is baking, combine sugar and vinegar in a heavy bottom saucepan. Stir mixture and bring to a boil over medium-high heat. Cook sugar for 10 minutes and remove from the heat.
Add butter and buttermilk (be careful, the mixture will bubble) and whisk to combine the caramel sauce. Set aside to cool (just to room temperature).
Once the cake is done, let cool for 30 minutes. Drizzle caramel over the cake and top with pecans before serving.