Imagine a dessert so luxurious, it transforms an ordinary afternoon into a gourmet experience. This isn't just any cake - it's a symphony of flavors that marries the warm, exotic notes of cardamom with the rich, creamy essence of vanilla bean, topped with tender caramelized apples that will make your mouth water. Whether you're a seasoned baker or a curious kitchen adventurer, this pound cake promises to elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla bean paste
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 apples, peeled and sliced
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla bean paste and mix until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, sift together all-purpose flour, baking powder, ground cardamom, and salt. This ensures even distribution of leavening agents and spices.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Avoid overmixing to maintain the cake's tender texture.
- Gently fold in half of the sliced apples into the batter, reserving the remaining slices for topping.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the remaining apple slices decoratively on top of the batter.
- Bake in the preheated oven for 55-60 minutes. Test for doneness by inserting a wooden skewer or toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully turn out onto a wire rack to cool completely.
- Once cooled, drizzle generously with caramel sauce, allowing it to cascade down the sides of the cake. The warm caramel will slightly absorb into the cake, enhancing its moisture and flavor.
- For best results, let the cake sit for 30 minutes after adding caramel sauce to allow flavors to meld. Slice and serve at room temperature.
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix just until ingredients are combined to keep the cake tender and prevent a tough, dense result.
- Check Oven Accuracy: Use an oven thermometer to ensure your temperature is precise, as slight variations can dramatically affect baking results.
- Apple Placement Matters: When arranging apple slices, create an attractive pattern on top of the batter for both visual appeal and even distribution.
- Caramel Drizzling Technique: Let the cake cool completely before adding caramel sauce to prevent immediate absorption and maintain a beautiful presentation.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
