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Caramel Apple Nut Pound Cake
Cooking with Paula Deen
, Nov/Dec 2009
1 cup peeled, cored, and diced Granny Smith apple (about 1 large)
1 cup chopped walnuts
3 1⁄4 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, at room temperature
2 teaspoons vanilla extract, divided
1 (3.4-ounce) package instant butterscotch-flavored pudding mix
1 (10.75-ounce) can Campbell’s® Cheddar cheese soup
1 teaspoon baking powder
1⁄2 cup butter
2 cups firmly packed dark brown sugar
2 tablespoons heavy whipping cream
Preheat oven to 325°. Spray a 15-cup fluted pan with nonstick baking spray with flour.
In a medium bowl, combine apples, walnuts, and 1⁄4 cup flour.
In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla; beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium, and beat for 1 minute longer.
In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
In a small saucepan, melt 1⁄2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.
Makes 1 10-inch fluted cake
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