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caramel apple pound cakelettes on wire rack closeup

Caramel-Apple Pound Cakelettes

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!
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Ingredients

  • Cakelettes:
  • 3/4 cup 1 1/2 sticks unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • 1 tablespoon shortening
  • 1 1/3 cups granulated sugar
  • 3 large eggs room temperature
  • 1 1/3 cups sifted cake flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Sauteed Apples:
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 Granny Smith apples peeled and thinly sliced
  • 1 tablespoon heavy cream
  • 1 tablespoon rum
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Caramel Icing and Assembly:
  • 3/4 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 6 small pretzel 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.

Nutrition

Serving: 1mini cake, Calories: 850kcal, Carbohydrates: 142g, Protein: 13g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Cholesterol: 149mg, Sodium: 846mg, Fiber: 3g, Sugar: 86g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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