Impress everyone this fall with an apple butter pound cake topped with caramel frosting and apple chips.
When the baking bug bites you in the fall, two things usually come to mind.
Apples and pound cakes.
Credit: Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
This season add some excitement to your cakes by cooking withSlow-Cooker Apple Butter.
Traditionally cooked for hours on the stovetop, your slow cooker will simplify the process for you.
Don’t skip toasting the pecans -this simple step adds tons of extra flavor and texture.
Grease (with vegetable shortening) and flour a 14-cup Bundt pan; set aside.
Preheat oven to 325F.
Gradually add granulated sugar, beating on medium speed until light and fluffy, about 3 minutes.
Add eggs, 1 at a time, beating just until blended after each addition.
Stir in 2 teaspoons of the vanilla.
Stir 14 cup batter into apple butter mixture.
Pour half of the remaining batter into prepared Bundt pan.
Spoon apple butter mixture into trench.
Top with remaining cake batter.
Cool cake in pan on a wire rack 10 minutes, and remove from pan to wire rack.
Cool completely, about 2 hours.
Boil, whisking constantly, 1 minute.
Remove from heat; stir in remaining 1 teaspoon vanilla.
Immediately spoon over cooled cake; top with apple chips, if desired.
