“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.” ~Dave Barry
As well you should, Dave. As well you should. 🙂
Good cake almost always makes me feel better. I love having cake recipes for any time of day, for any occasion: cakes for breakfast (yes, I said that), brunch, tea time, birthday celebrations. Cakes to drop off to friends who might need their spirits lifted. Holiday and seasonal cakes. Cake for nibbling while relaxing in a cozy chair with a book. Cakes for those I-need-cake-now moments. So many reasons and occasions for cake. Might as well add another recipe to the cake repertoire.
This buttery apple cake would be perfect as an autumn treat, but I don’t like to restrict myself to enjoying apple treats only in the fall. The slight bit of apple layered inside the cake complements the butter and brown sugar wonderfully. I made this for a friend and my family to enjoy, but I think next time I’ll serve it up when girlfriends stop by for a chat and tea.
Buttery Apple Pound Cake with Brown Sugar Glaze
(published as Buttery Pound Cake)
- 1/2 cup plus 1/3 cup brown sugar, packed and divided
- 1/3 cup chopped pecans, toasted
- 1 tsp. cinnamon
- 1 tsp. ground nutmeg
- 3/4 cup plus 2 Tbsp. butter, softened and divided
- 1.5 cups sugar
- 3 eggs
- 3 cups all-purpose flour
- 1.5 tsp. baking powder
- 1.5 tsp. baking soda
- 1/2 tsp. salt
- 1.5 cups sour cream
- 2 tsp. vanilla extract, divided
- 1.5 cups apple, peeled, cored and thinly sliced
- 2 Tbsp. milk
Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl; set aside.
Beat 3/4 cup butter at medium speed with an electric mixer until creamy. Gradually add 1.5 cups sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended. Stir in one teaspoon vanilla.
Spoon half of batter into a greased and floured 12-cup Bundt pan. Arrange apple slices over batter, then spoon half of brown sugar mixture over apples; gently press into batter. Top with remaining batter, then sprinkle with remaining brown sugar mixture. Bake at 350° degrees for one hour or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan and cool completely on wire rack.
Heat 2 tablespoons butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining 1/2 cup brown sugar, milk and one teaspoon vanilla. Stir until smooth; drizzle glaze evenly over cake. Serves 16.
Cozycakes suggestions: I glazed & served the cake when it was still a bit warm. Mmm. Any leftover cake tastes delicious when warmed for about 20 seconds in the microwave. Also, the cake was done at exactly one hour for me. Do check for doneness at about 50-55 minutes so as not to overcook and dry out cake.