Apple Pound Cake with Caramel Glaze


Serves 12

3 Gala apples or Granny Smith apples 
(1 1/2 pounds)—peeled, cored and sliced 1/2 inch thick

1 tablespoon Apple brandy or brandy
¾ teaspoon ground cinnamon

2 ¼ cups plus 2 tablespoons sugar

3 sticks unsalted margarine, at room temperature
1/4 teaspoon kosher salt

3 large eggs

3 cups all-purpose flour

1 tablespoon baking powder


Caramel Glaze
¼ cup sugar

2 tablespoons pareve whipping cream

2 tablespoons unsalted margarine

For the cake: In a large bowl, toss the apples with the brandy, cinnamon and 2 tablespoons of the sugar. Let stand for 30 minutes. 


Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray. 


In an electric mixer, beat the 3 sticks of margarine with the remaining 2 1/4 cups of sugar and the salt until pale yellow and fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Using a wooden spoon, stir in the flour and baking powder until a thick, smooth batter forms. Fold in 
about 8 slices of the apple slices. Spread the batter in the prepared pan. 


Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean.

Make the glaze In a small saucepan, combine the sugar with 2 tablespoons of water and bring to a simmer without stirring. Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes. Carefully add the whipping cream and margarine (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes. 


Transfer the cake to a rack and let stand for 10 minutes. Unmold the cake and poke a few times with a toothpick or skewer. Brush the top with the glaze. Let cool slightly and serve warm or at room temperature. 


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