Paula Deen's Caramel Apple Nut Pound Cake
Here is another Paula Deen Recipe! I simply LOVE Paula Deen, and if given the opportunity to ever meet this great lady would absolutely wet myself! She has this in her Magazine "Cooking With Paula Deen" and is one of the contest winners for Brand Name Recipes donated by Linda Rizzo of Trevor, Wisconsin, this one is using Campbells, which is another plus in my book. I am the fundraising Coordinator for our small school up here, and Campbell's Labels for Education is one of our projects to help bring in equipment and extras for our students. Please be sure to check with your local schools to see if they are using these, and don't throw those little points on the label away, they are very valuable for our students.
Here is another Paula Deen Recipe! I simply LOVE Paula Deen, and if given the opportunity to ever meet this great lady would absolutely wet myself! She has this in her Magazine "Cooking With Paula Deen" and is one of the contest winners for Brand Name Recipes donated by Linda Rizzo of Trevor, Wisconsin, this one is using Campbells, which is another plus in my book. I am the fundraising Coordinator for our small school up here, and Campbell's Labels for Education is one of our projects to help bring in equipment and extras for our students. Please be sure to check with your local schools to see if they are using these, and don't throw those little points on the label away, they are very valuable for our students.
- 1/2 cup butter
- 2 cups sugar
- 1 teaspoon baking powder
- 1 cup walnuts chopped
- 2 cups butter softened
- 6 large eggs room temperature
- 2 tablespoons heavy whipping cream
- 1 can cheddar cheese soup
- 2 teaspoons vanilla extract divided
- 1 cup granny smith apple peeled, cored, and diced (about 1 large)
- 3 1/4 cups all-purpose flour, divided
- 1 package pudding mix instant butterscotch flavored
- 2 cups dark brown sugar firmly packed
- Carbohydrate 485.815013335932 g
- Cholesterol 3799.88166819734 mg
- Fat 606.414457309271 g
- Fiber 12.1104003737187 g
- Protein 117.500536692452 g
- Saturated Fat 322.297037704502 g
- Serving Size 1 1 10" fluted cake (2336g)
- Sodium 116493.772324814 mg
- Sugar 473.704612962213 g
- Trans Fat 49.9108720465977 g
- Calories 7669 calories
Step-by-step
- Preheat oven to 325 degrees F.
- Spray a 15-cup fluted pan with nonstick baking spray with flour.
- In a medium bowl, combine apples, walnuts, and 1/4 cup flour.
- In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy.
- Reduce speed to low. Add eggs, one at a time, beating well after each addition.
- Increase speed to high, and add 1 teaspoon vanilla; beat for 2 to 3 minutes, or until mixture is fluffy.
- Reduce speed to low, and add pudding mix and soup; beat for 1 minute.
- Increase speed to medium and beat for 1 minute longer.
- In a medium bowl, sift remaining 3 cups flour and baking powder together.
- Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes.
- Fold in apple mixture.
- Pour batter into prepared pan.
- Drop pan lightly on counter to release any air bubbles.
- Bake for 1 hour and 30 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool in pan for 10 minutes.
- Remove from pan, and cool completely on a wire rack.
- Place wire rack over a large piece of aluminum foil.
- In a small saucepan, melt 1/2 cup butter over medium heat.
- Stir in dark brown sugar and remaining 1 teaspoon vanilla.
- Add cream, stirring constantly until combined.
- Pour mixture over cooled cake.
Paula Deen's Caramel Apple Nut Pound Cake: A Sweet Treat with a Story
This isn't just a recipe; it's a memory. A taste of home, a connection to community, and a delightful journey into the heart of Southern baking. I first discovered this recipe years ago, tucked away in a dog-eared copy of Paula Deen's magazine. It wasn't just the promise of a moist, caramel-glazed cake that drew me in; it was the story behind it. The recipe, a winner from a contest, spoke of a woman named Linda Rizzo from Wisconsin, her contribution a testament to the simple joys of baking and sharing. It resonated deeply within me, a feeling I know many home bakers share. This recipe isn't just about the individual ingredients; it's about the process of combining them, and sharing the result with others.
The scent of baking apples and warm spices fills the kitchen, a comforting aroma that evokes feelings of nostalgia and warmth. Each step, from creaming the butter and sugar to folding in the delicate apple mixture, is a ritual, a meditative act of creation. There's something magical about transforming simple ingredients into something so delicious, so satisfying. This pound cake isn’t just a dessert; it's a symbol of connection, a gesture of love shared with family and friends. The moment when the cake emerges from the oven, golden brown and fragrant, is one of pure joy. The final touch, the luscious caramel glaze drizzled over the still-warm cake, elevates it to a masterpiece, a testament to the power of simple ingredients and a little bit of love.
More than a recipe, Paula Deen's Caramel Apple Nut Pound Cake is a tradition. It's a recipe that I've shared countless times, adapting it to suit my own tastes and preferences, creating my own unique memories around it. Whether it's a cozy evening at home or a special gathering with friends and family, this cake is always a crowd-pleaser. It's a recipe that transcends mere culinary creation; it's a journey into the heart of Southern hospitality, warmth, and community.
Beyond the personal, this recipe also holds a deeper significance for me. As fundraising coordinator for our local school, I've seen firsthand the impact of community involvement. The Campbell's Labels for Education program is a vital part of our fundraising efforts, helping us provide essential resources for our students. Each label collected, each point earned, contributes to a larger goal, and every bite of this cake serves as a reminder of the collective effort it takes to nurture our children's future. So, as you bake this cake, remember not just the delicious taste, but the connections we forge through shared recipes, common goals, and acts of kindness. It’s a recipe for sweet success, both in the kitchen and in life.
This Caramel Apple Nut Pound Cake, while requiring some dedicated time and effort, is ultimately a rewarding experience. The rich aroma of baking apples and brown sugar, filling your home with a warm and inviting ambiance, truly sets the tone for a baking adventure like no other. The intricate process of layering the ingredients, meticulously beating the butter, and gently folding the apple mixture, is a labor of love that results in a cake far superior to anything you could possibly buy in a store. And the final product? A magnificent dessert worthy of any celebration, sure to impress even the most discerning palates.
The combination of textures — the soft and moist cake, the crunchy walnuts, and the irresistible caramel glaze — is simply delightful. Each bite is a journey, a delightful exploration of flavors that linger on the palate long after the last morsel has been consumed. This isn't just a cake; it's an experience, a culinary adventure that will leave you craving more. It's a testament to the magic that can be created in the kitchen, a place where simple ingredients transform into extraordinary creations, filled with love, care, and a dash of Southern charm. Share this recipe with your loved ones, and create your own unforgettable memories around this exceptional dessert. It is a reminder that the most delicious treats often come from the heart.
