Brown Sugar Pound Cake with Caramelised Apples

Photo: Jane’s Sweets

Served with apples that have been carmelised in browned butter and a dollop of cinnamon cream, this is one seriously satisfying pound cake.

It is surprising the difference that substituting brown sugar for white sugar can make in a pound cake recipe. The brown sugar gives the cake  lovely toffee caramel flavours that are further enhanced by adding a little maple syrup.

The sweet rich flavours of the cake are also perfectly complemented by the apples that have been sauteed in browned butter and cinnamon. A little cinnamon sweetened cream and you’re there.

Next time you’re thinking of making a pound cake, why don’t you try substituting brown sugar and enjoy a richer fuller flavour.

This wonderful Brown Sugar Pound Cake recipe is shared by the extremely talented Jane’s Sweets.

Brown Sugar Pound Cake Recipe

 

Ingredients

Brown Sugar Pound Cake:

• 1 lb. (4 sticks) unsalted butter at room temperature
• 1 and ¼ cup light brown sugar, packed
• ¾ cup granulated white sugar
• 1 tbsp. vanilla extract
• 1 tbsp. real maple syrup
• 5 large eggs, at room temperature
• 2 and ½ cups All Purpose flour
• ¾ tsp. salt
• ½ tsp. baking powder

For the Sauteed Apples (4 servings):

• 2 medium size apples, peeled and cored, and sliced into pieces about ¼" thick
• ¼ cup unsalted butter
• ¼ to ⅓ cup light brown sugar, loosely packed
• 2 to 4 pinches ground cinnamon
• ¼ to ⅓ cup fresh squeezed orange juice

For Sweetened Cinnamon Whipped Cream:

• 1 cup cold heavy cream
• 4 tbsp. confectioners' sugar, sifted
• 2 pinches ground cinnamon

Instructions

1. For the full recipe go here: Brown Sugar Pound Cake.

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