4 large Granny Smith apples(I used golden delicious to great affect)
2 Eggs
1/4 C. Milk
2 T. Sugar(for sprinkling on top of cake)
FOR THE CUSTARD:
6 large Egg Yolks
6 T. Sugar
2 C. Whole Milk
1 1/2 t. Vanilla
Instructions
FOR THE CAKE:
Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
Preheat the oven to 375 degrees.
Sift
the flour, baking powder, salt, cloves and nutmeg into a large mixing
bowl. Make sure the bowl is very large to allow room for the apples to
be folded in.
Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
Add the 3/4 C. sugar to the flour mixture and mix in.
Peel
the apples and slice them into uniform pieces. This cake works best and
gets that 'chunky apple look' if the slices are about 1/4" wide and
then cut into 3 pieces.
Toss the apples into the flour mixture and combine them thoroughly.
In
a separate bowl, beat the eggs and milk together. Add to the apples
and flour and mix in with a large spatula until just combined.
Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
Sprinkle the sugar over the top of the cake.
Bake
for 45-50 minutes. Test the center for doneness. The top of the cake
should be golden brown. Serve slices with custard sauce.
FOR THE CUSTARD SAUCE:
Place
the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3
minutes. Place the milk in a medium saucepan and bring just to a boil.
Slowly whisk the hot milk into the egg/sugar mixture. Transfer the
mixture back to the saucepan and stir over medium heat until custard
thickens, about 4 minutes. Custard should be thick enough to coat the
back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
Brown Sugar Pound Cake with Toffee bits and Pecans.
Note: the comments noted that this really rich, cut the icing in half
or try a light pineapple, lemon or blueberry glaze frosting.
1-1/2 cups butter, softened 2 cups light brown sugar, packed 1 cup granulated sugar 5 large eggs 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup whole milk 1 – 8 ounce bag of toffee bits 1 cup pecans, chopped 1 recipe CARAMEL DRIZZLE (below)
Oven 325. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add
eggs, one at a time, beating well after each addition. In a medium bowl,
combine flour, baking powder, and salt. Gradually add flour mixture to
butter mixture in thirds, alternately with milk, beginning and ending
with flour mixture. Beat until just combined. Stir in toffee bits and
pecans. Spoon batter into prepared pan.
Bake until a wood pick
inserted near the center of cake comes out clean, 75 to 85 minutes.
Remove from pan, and let cool completely on a wire rack. NOTE: Don’t
freak out if some of the cake sticks. It’s because this cake is so
moist. We get to cover all the imperfections with yummy caramel!
Easy Caramel Drizzle Sauce 1 - 14 ounce can sweetened condensed milk 1 cup light brown sugar, packed 2 tablespoons butter 1/2 teaspoon vanilla extract In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly. Reduce heat, and SIMMER for 5 minutes, whisking constantly. Remove from heat; whisk in butter and vanilla. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden, paula deen
Best
Frosting Ever- Combine 1 cup of milk and small box of instant vanilla
pudding, set aside. Whip together 8 oz of cream cheese and 12 oz carton
of Cool Whip. Whip in pudding. Refrigerate while cake cools. Ice and
enjoy this lovely light icing.
