Caramel-Apple Pound Cakelettes are mini pound cakelettes topped with sauteed apples and caramel sauce. These cakelettes are straight from the cookbook Grandbaby Cakes by Jocelyn Delk Adams, and are nothing short of amazing!
3/4cup1 1/2 sticks unsalted butterroom temperature
4ouncescream cheeseroom temperature
1tablespoonshortening
1 1/3cupsgranulated sugar
3largeeggsroom temperature
1 1/3cupssifted cake flour
2teaspoonsvanilla extract
1/2teaspoonsalt
Sauteed Apples:
2tablespoonsunsalted butter
3/4teaspoonfresh lemon juice
1/4cupgranulated sugar
2Granny Smith applespeeled and thinly sliced
1tablespoonheavy cream
1tablespoonrum
1/2teaspoonvanilla extract
1/2teaspoonground cinnamon
Caramel Icing and Assembly:
3/4cupevaporated milk
1/2cupgranulated sugar
2tablespoonsunsalted butter
1/2teaspoonvanilla extract
pinchsalt
6smallpretzel sticks
Instructions
For the cake:
Preheat oven to 325 degrees. Liberally prepare 2 5-cup or 6-cup mini Bundt pans with the nonstick method of your choice.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter, cream cheese, and shortening for 2 minutes on high speed. Slowly add the sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Turn the mixer down to its lowest speed and slowly add the flour. Add the vanilla extract and salt. Be careful not to overbeat. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
Using an ice cream scoop with a trigger release, scoop the batter into the prepared pan until each cavity is 3/4 full. Be careful not to overfill. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cakelette comes out just barely clean. Do not overbake.
Cool the cakelettes in the pan on a wire rack for 10 minutes, then invert onto wire racks and cool completely. Lightly cover with plastic wrap so they do not dry out.
For the Sauteed Apples:
In a medium saute pan, melt the butter and lemon juice over low heat. Whisk in the sugar and increase the heat to medium. Watch until the mixture begins to turn a caramel-brown color, which can take up to 8 minutes. Make sure the mixture does not burn.
Add the apple slices, heavy cream, rum, vanilla extract, and cinnamon, and cook until tender, about 10-12 minutes. While the apples saute, start the caramel icing. When the apples are tender, remove from heat and set aside to cool for 10 minutes.
For the caramel icing:
In a medium saucepan over medium heat, add the evaporated milk, sugar, and butter. Reduce the heat to medium-low and cook for 25-30 minutes, stirring frequently until the caramel begins to boil and thicken. Keep a close watch, adjusting the heat to avoid burning.
Remove from heat, add the vanilla extract and salt, and let cool for about 6-8 minutes to slightly thicken.
To assemble:
Carefully spoon the sauteed apples on top of each cakelette. Drizzle caramel icing over the apples. Insert a pretzel stick into the center of each cakelette to resemble an apple stem. Serve at room temperature.
Notes
I didn't have pretzel sticks on hand, so I grabbed some twigs out of my yard for the apple "stems".Recipe source: Grandbaby Cakes cookbook by Jocelyn Delk Adams.