Recipe for cooking buttery apple pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Buttery Apple Pound Cake

1/3 c. light brown sugar
1/3 c. chopped toasted pecans
1 tsp. ground cinnamon
1 tsp. ground nutmeg
3/4 c. (1 1/2 sticks) butter, softened
1 1/2 c. sugar
3 lrg. eggs
1/2 tsp. vanilla extract or flavoring
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sour cream
1 1/2 c. peeled, thinly sliced apples

Glaze
2 Tbsp. butter
1/2 c. light brown sugar
2 Tbsp. milk
1/2 tsp. vanilla extract or flavoring

Preheat oven to 350 degrees F. Grease and flour a 10-in. tube pan; set aside.

Combine brown sugar, pecans, cinnamon and nutmeg; set aside.

Cream butter with electric mixer until smooth. Gradually beat in sugar. Beat in eggs and vanilla extract or flavoring.

Combine flour, baking powder, baking soda, and salt. Alternately add sour cream and dry ingredients to butter mixture, beating well after each addition. Spoon half the batter into greased pan. Arrange apple slices on batter. Spoon half the brown sugar mixture over the apples and press lightly into batter. Spoon remaining batter over apple mixture. Sprinkle top with remaining brown sugar mixture. Bake 60 to 70 mins. or until a wooden pick inserted in the center comes out clean. Remove from oven.

Cool on wire rack 15 mins.. Gently loosen cake from pan with sharp knife. Invert onto cooling rack. Serve slightly warm, if desired.

For glaze: In sm. saucepan heat butter over med. heat until it starts to brown. Remove from heat. Stir in sugar, milk, and vanilla. Stir until smooth. Drizzle over cake.