Recently, my husband asked me to make a cake, but we had a really tough time deciding on what kind of cake to make. In the end, we decided on a caramel apple poundcake I found on pinterest. Here is the pin for the cake and it just looked and sounded so good!
The cake is from the blog Spicy Southern Kitchen and here is the full post. The cake didn’t seem too difficult, but I was a bit nervous about two things: making a bundt cake for the first time and making caramel for the first time. I know its kind of crazy that I had never made a bundt cake before, but I hadn’t and I was a bit nervous about it coming out of the pan properly. Instead of using nonstick cooking spray and flour to prep the pan, I used a liberal coating of butter and flour.
Making the poundcake batter was very straightforward. I mixed the white and brown sugar and butter together and then added the eggs.
I then gradually added the flour mixture to the sugar and egg mixture and stirred well.
I wasn’t really sure how small to cut my apples, but I have a little hand chopper kitchen gadget I used to chop them up. I figured it was probably better to make them smaller. Then, I mixed them with the brown sugar and cinnamon.
The next part was a little tricky, but only because the batter was really thick. I spooned 1/3 of the batter into my bundt pan and then used a spatula to flatten it.
Next, I added 1/2 of the apples to form a second layer.
Then I repeated the process so that I ended up with 3 layers of batter and two of apples. I think that looking back at the cake afterwards and tasting it, I would have skipped making the layers and just mixed the apples into the batter.
I popped the cake into the oven and cooked it. I ended up baking my poundcake for a little over 60 minutes before pulling it out of the oven. Next came one of the parts I was nervous about: removing the cake from the bundt pan. I didn’t want it to break because of the pretty design. I used a table knife to loosen the cake from the edges of the pan before turning it over and giving the pan a few good whacks to get the cake out. Luckily, it came out in one piece and I breathed a huge sigh of relief!
Next up was making the caramel and the icing. I was nervous about the caramel since I’d never made it before. Unfortunately, I ran into a bit of trouble here. The recipe in the blog post says to “Cook over medium-low heat, whisking continuously, until mixture starts to thicken nicely, about 5 to 8 minutes.” However, I find that times given for candy and ice cream making are never accurate because everyone uses a different heat setting and everyone’s stove is different. I had no idea what “thicken nicely” meant. When I removed my caramel from the stove, it was in what candy makers call the “soft ball” stage. It tasted quite yummy, but really wasn’t a sauce! After doing some research, I should have used my trusty candy thermometer and cooked the sauce until it reached 350 degrees Fahrenheit.
Luckily, I had a brainstorm and decided to just mix my soft ball caramel into my icing since I was using an electric mixer. So, I got started on the icing and decided I would still do two types of icing, but make one caramel cream cheese and one according to the recipe. This worked out really well and the icing was delicious, except for one thing: it was kind of runny compared to the photo in the blog post. I tried to thicken my icing up by adding a bit more powdered sugar, but this didn’t work and I didn’t want to make it too sweet. I think next time I will use much less milk!
Once my caramel cream cheese icing was done, I drizzled it on my bundt cake. Even though the icing was a bit runny, it still worked alright and looked great.
My husband and I loved this cake, despite the small problems I had with it. I will definitely be making this again. As I said, next time, I will mix the apples into the batter and skip the layers. I will also use my candy thermometer when making the caramel sauce and I will use less milk in the icing.
I really do hope you give this recipe a try (and learn from my mistakes at making caramel sauce)! Don’t forget to visit Spicy Southern Kitchen for the recipe.