Friday, September 10, 2010
Apple Cider Pound Cake with Caramel Glaze-Wow
I first made this pound cake last year and have since reduced the fat and sugar slightly and played with the flour a bit by substituting some whole grain for some of the white. I would not call this healthy but not as bad as it was.
We are blessed to live near a small apple orchard which makes the best cider I have ever had, it has just the right blend of sweet and tart apples. Fresh and local, good mix.
This recipe makes 2 loaves and lots of happy people. Great served with hot or cold cider or a rich, steamy cup of coffee.
1 cup softened, unsalted butter
1/2 cup unsweetened applesauce
2 1/2 cups sugar
1 cup white flour ( I used spelt but all purpose is good too)
1 cup whole spelt (or wheat) flour
1 cup oat flour
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg (freshly grated has the best flavor)
3/4 teaspoon baking powder
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 cup fresh apple cider
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup buttermilk or put 1 teaspoon of lemon juice in a cup measure and add fresh milk until you have 1/4 cup
1/4 teaspoon baking soda
2 teaspoons light corn syrup
1/4 cup unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 350F. Butter and flour 2 loaf pans.
In a medium mixing bowl, combine all the dry ingredients and set aside.
Add the dry ingredients alternately with the cider in thirds.Pour into the pans and bake 1 hour or until a toothpick inserted comes out clean.
Let cool in pans for 10 minutes then turn onto cooling racks.
In a small, heavy bottom sauce pan, stir together all the glaze ingredients
I took this to an evening celebration this week, a setting sun, guitar music, a shofar, sweet treats, children playing and later a bonfire and even more to look forward to!