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Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, comforting caramelized apple poundcake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Preliminaries: Line the poundcake tin with glassine paper. Caramelized Apple PancakeThis baked eggy & puffy pancake (oven apple pancake) is loaded with caramelized apples spiced with. Preliminaries: Line the poundcake tin with glassine paper. If the pan has a nonstick finish or is made of silicone, grease it with vegetable oil.

Comforting Caramelized Apple Poundcake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Comforting Caramelized Apple Poundcake is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have comforting caramelized apple poundcake using 12 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Comforting Caramelized Apple Poundcake:

1. Prepare For the poundcake batter:
2. Take 100 grams ◆Cake flour
3. Take 20 grams ◆Almond flour
4. Prepare 2 Eggs (L)
5. Prepare 120 grams Unsalted butter
6. Prepare 50 grams Granulated sugar
7. Prepare 1 Caramelized Apples
8. Take 1 Walnuts, sliced almonds, etc. (optional)
9. Get For the syrup:
10. Make ready 2 tbsp Sugar
11. Make ready 4 tbsp Water
12. Make ready 1/2 tsp Rum

We know it seems like pound cake takes forever to bake. It may seem tempting to pull it out sooner, but because there are so many delicious apples in the batter, it takes awhile for all that. Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Apple crisp is the perfect dessert for when you want the warm and comforting flavors of an apple pie, but don't want to put in the effort.

Steps to make Comforting Caramelized Apple Poundcake:

1. Preliminaries: Line the poundcake tin with glassine paper. If the pan has a nonstick finish or is made of silicone, grease it with vegetable oil.
2. Preliminaries: Have the eggs and butter at room temperature. Sift the ◆ cake flour and almond flour together twice from a height to incorporate lots of air into them, even if it seems like a lot of work.
3. Make the caramelized apples and leave to cool. See- make sure to cook off all the excess moisture that comes out of the apples. https://cookpad.com/us/recipes/146241-caramelized-apple (see recipe)
4. Put the room temperature butter in a bowl and mix until it's glossy like mayonnaise. If the butter is at room temperature it will reach the mayonnaise-like stage right away.
5. Add all the granulated sugar to the creamed butter at once. Beat with a handheld mixer until it's white and fluffy, about 10 minutes.
6. After 10 minutes of beating, it will seem like the butter has increased in volume.
7. Break an egg into a separate bowl and beat it very well before adding to the butter-sugar mixture. Use a handheld mixer for this again.
8. Add the 2nd egg in the same way. If you add 2 eggs at once the batter may split. Cold eggs may make the batter split too.
9. Add the caramelized apples and the ◆ sifted flours all at once. Mix by scooping up the batter from the bottom of the bowl with a rubber spatula.
10. Turn the bowl counter-clockwise while scooping up the batter clockwise with a rubber spatula from the bottom of the bowl to mix. The batter in this photo is not mixed enough yet.
11. Don't overmix the batter, but do mix it properly until it's glossy! When it's no longer floury and has turned shiny, stop mixing.
12. Pour the batter into the prepared cake tin. To prevent the apples from sinking to the bottom, don't do the usual air-elimination step of dropping the pan from a height onto your work surface.
13. Add some crushed walnuts, sliced almonds etc. to taste (optional).
14. Bake for 20 minutes in a preheated 180°C oven, then lower the heat to 170°C and cover with aluminium foil and bake for another 20 minutes.
15. While the cake is baking, make the syrup. Put the sugar and water in a small pan and mix. Bring to a boil, let cool and add the rum.
16. When the cake is baked and has cooled enough that you can touch the pan, brush the surface evenly with the syrup. You don't have to use up all the syrup.
17. After cooling the cake for a while, wrap it up in foil and rest in the refrigerator for a day. The cake can fall apart easily right down the middle, so handle it gently.
18. The butter in the cake doesn't taste good unless it's chilled and hardened, so wait a day.
19. When the cake is just out of the refrigerator it's hard and firm, so leave it at room temperature for a while before eating. It will be silky and moist.
20. Apples and nuts go so well together. I like to add lots of walnuts personally.
21. Here I added caramelized bananas instead of apples to make a caramelized banana poundcake. I topped it with chocolate chips.
22. Ready to serve and ENJOY!

Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Apple crisp is the perfect dessert for when you want the warm and comforting flavors of an apple pie, but don't want to put in the effort. An ultra flavorful apple pound cake studded with sweet caramelized apple chunks and drizzled with an apple cider glaze. That classic pound cake texture, a moist yet dense crumb, studded with little gems of caramelized apples. This apple pound cake with caramel frosting is so tasty and delicious.

So that is going to wrap it up with this exceptional food comforting caramelized apple poundcake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!