Buttery Apple Pound Cake

By Cookie67

This is a great recipe for fall apples

Ingredients

• GLAZE:
• 1/3 cup Light brown sugar
• 1/3 cup chopped toasted pecans or walnuts
• 1 tsp ground cinnamon
• 1 tsp nutmet
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 tsp vanilla
• 3 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp soda
• 1/2 tsp salt
• 1 1/2 cups regular or reduced fat sour cream
• 1 1/2 cups peeled, thinly sliced apples
• 2 tbsp butter
• 1/2 cup light brown sugar
• 2 tbsp milk
• 1/2 tsp vanilla

Preparation

Step 1

Heat oven to 350 degrees. Combine brown sugar, nuts, cinnamon and nutmeg/set aside.

Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Alternate adding sour cream and dry ingredients to butter mixture, beating well after each addition. Spoon half the batter into buttered and floured 12 cup bundt pan. Arrange apple slices on batter. Spoon half the brown sugar mixture over apples and press lightly into batter. Spoon remaining batter over apple mixture. Sprinkle top with remaining brown sugar mixture.

Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack for 15 minutes. Gradually loosen cake from pan with sharp knife, invert onto cooling rack.

GLAZE:
In saucepan heat butter over medium heat until it starts to turn brown. Remove from heat. Stir in sugar, milk and vanilla. Stir until smooth. Drizzle on cake.