Name: Surprise Caramel Apple Pound Cake
Prep time: 25 min
Total time: 1 h 35 min
Yield: 24
Ingredients: 2 1/2 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 1 1/2 c. granulated sugar; 3 large eggs; 1 tsp. pure vanilla extract; 1 c. whole milk; 1/4 fluid oz. container red liquid food coloring (we used McCormick); 1 1/2 c. (3 sticks) unsalted butter, at room temperature, plus more for the pan; 4 c. all-purpose flour, plus more for the pan; 2 1/2 tsp. baking powder; 1 tsp. kosher salt; 1 1/2 c. granulated sugar; 7 large eggs; 1 tbsp. pure vanilla extract; 1 1/3 c. whole milk; 1 1/4 c. confectioners' sugar; 1 small Gala apple; 1 tbsp. fresh lemon juice; 1/3 c. roasted almonds, roughly chopped; Caramel sauce, for drizzling

Step 1For the Inside Cake: Heat oven to 350 degrees F. Lightly coat a 16-by 11-inch rimmed baking sheet with cooking spray and line the bottom with parchment paper; spray the parchment.

Step 2In a medium bowl, whisk together the flour, baking powder and salt. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.

Step 3Reduce the mixer to low and alternately add the flour mixture and the milk, mixing just until incorporated. Mix in the red food coloring. Spread the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 minutes before transferring to a large piece of parchment paper to cool completely.

Step 4Using a 2-inch apple cookie cutter, cut out shapes.

Step 5For the Outside Cake: Reduce oven to 325 degrees F. Butter and flour a 15-cup Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs one at a time, then the vanilla.

Step 6Alternately add the flour mixture and the milk, mixing just until incorporated. Transfer 2 1/2 cups of batter to the prepared pan.

Step 7Arrange the apple cutouts side by side, stem-sides down, in a circle around the middle of the Bundt pan (there will be some gaps). Carefully spoon the remaining cake batter around the cutouts and then on top. Tap the pan on a hard surface several times (this removes an air bubbles and evens out the batter), then smooth the top.

Step 8Bake until a wooden pick inserted in the center comes out clean, 60 to 70 minutes. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 9Finishing the Cake: In a small bowl, whisk together the confectioners' sugar and 4 teaspoon boiling water to make a thick glaze, adding extra water 1/2 teaspoon at a time if necessary. Spoon the glaze on the top of the cake.

Step 10Chop the apple into 1/2-inch pieces, transfer to a small bowl and toss with lemon juice. Scatter over the cake. Sprinkle with the almonds and drizzle with caramel sauce, if desired.

Surprise Caramel Apple Pound Cake

Ingredients

For the Inside Cake

For the Outside Cake

For the Glaze

Directions

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