If you desire more richness in your life, then this simple pound cake dessert is for you.
I offered this mash up to a client years ago for my contribution to their menu for a celebratory dinner. He was celebrating a milestone with a large guest count. He really wanted to savor dessert since dessert is his favorite cuisine (o:. I love a dessert that makes the whole room go quiet, and who doesn’t love pound cake? It’s nerve-wrecking and exciting, and oh-so-fulfilling. I’m happy to say his favorite flavors came together and made it happen.
I recently partnered with Uber Eats and Open Table to bring the Salt Lake City folks Sift! style desserts, and I think this one, or maybe a close cousin, will be on the menu soon. It’s a tighter crumb cardamom pound cake that’s lightly fried in sweet butter with caramel apple slices on top. It smells almost as good as it tastes, and I want you – NO! – I demand that you give this slice of heaven a try. The caramelization that occurs during the pan fry mixes superbly with the deep brown sugary goodness of the caramel, and the tartness of the apples pleasantly rounds out the flavor.
I normally insist on a cup of coffee with such rich desserts, but this time, may I suggest your finest cognac? Not only will you feel like you should have an assistant named “Guido”, you’ll know you have a recipe that’s a keeper. This dessert is a date-night order. However, you now have the recipe. Go! Date! Night! MAKE. THIS. DESSERT!…
Btw, thank you for following my little blog. It means so much when I get to talk to some of you and you tell me how much you look forward to “hearing” from me. Warms my heart through and through.
ILY’all! Check out the THE DESSERT MENU to see what you’re craving!
Apple Cardamom Caramel
Fried pound cake, caramel, apples. Need I say more?
Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: apples, brown sugar, butter, caramel, cardamom, fried cake, fried pound cake, friend apples, granny smith apples, mascarpone, pound cake
Servings: 8
Pound Cake
- 1 3/4 cup all-purpose flour
- 1 cup sugar
- 1 tsp kosher salt
- 8 oz butter room temp, unsalted
- 2 tsp vanilla
- 5 eggs room temperature
- 1/2 tsp cardamom
Caramel Sauce for Apples
- 2/3 cup brown sugar packed
- 2/3 cup white sugar
- 4 oz butter unsalted
- 2/3 cup heavy cream
- 3 Granny Smith apples or tart variety
Macarpone Topping
- 1/3 cup mascarpone cheese
- 2 tbsp powdered sugar
Pound Cake
Preheat oven to 325 F.
Butter, flour, and line with parchment one 9x5 loaf pan.
Sift the flour, and cardamom twice.
In the bowl of stand mixer, (or with a regular hand mixer) beat the sugar, salt, and butter on medium-high until fluffy and light. For perfect aeration, this should take about 10-15 minutes in a stand mixer. For the hand mixer, about 20-25 or more. Be patient, Popeye. (o;
Be certain to scrape bowl periodically to ensure complete incorporation of ingredients.
Add vanilla.
Add each egg one a time. Beat thoroughly before adding the next. After this, you should have one fluffy bowl sweet egg-enriched butter. Scrape the bowl.
Add the flour in thirds beating on medium for roughly 20 seconds between additions. Beat an additional 30 seconds after the last addition.
Bake for approximately 1 hour. At the 55 minutes, begin checking for doneness. Usually, this cake bakes out at 62 minutes. Just remember, not all ovens are created equal.
Caramel Sauce for Apples
In a 2qt saucpean, melt the butter and sugars over medium-low heat.
When the mixture is completely melted, increase the heat to medium-high and bring to a boil.
Boil for 3 minutes without stirring. Boil 1 additional minute while stirring the entire time.
Be very careful and pour the cream into the mixture. That sugar and butter tend not to like much company, so expect violent sputtering! You may even want to pour with oven mitts on. Whisk the mixture, lower the heat to low, and allow it to return to a simmer.
Simmer for 2-3 minutes.
Slice the apples. Slices should be thin so as to receive the caramel and mildly soften. Too thick, and the slices will remain firm causing textural issues overall for your dessert.
Turn off the heat. You may want to reserve some sauce for extra if you're a caramel nut like me. Add the sliced apples to the remaining portion.
To Plate
Heat a griddle, frying pan, or cast iron skillet.
Meanwhile, slice the pound cake into 1 inch slices.
Add butter to the skillet and spread evenly. Fry cake slices until browned. You can do one sides, or both. It's up to you. I do both.
Place fried cake on a plate. Spoon caramel apples on top. Pour over more caramel. Your soul will appreciate it. Top with mascarpone. Oh you ate it already? I understand. Fry a couple of more slices.
Enjoy!
Have more butter for frying. 1 Tbsp per 2 slices will do.
Cakes keep well wrapped at room temperature for up to 3 days.
The caramel apples are good for 2-4 hours. 
