How to Make Perfect Comforting Caramelized Apple Poundcake

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Before you jump to Comforting Caramelized Apple Poundcake recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

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A lot of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. Typically, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to comforting caramelized apple poundcake recipe. To make comforting caramelized apple poundcake you need 12 ingredients and 21 steps. Here is how you achieve it.

The ingredients needed to prepare Comforting Caramelized Apple Poundcake:

1. Get of For the poundcake batter:.
2. Use of ◆Cake flour.
3. Get of ◆Almond flour.
4. Provide of Eggs (L).
5. Take of Unsalted butter.
6. Prepare of Granulated sugar.
7. Use of Caramelized Apples.
8. Provide of Walnuts, sliced almonds, etc. (optional).
9. Take of For the syrup:.
10. Get of Sugar.
11. You need of Water.
12. Prepare of Rum.

Instructions to make Comforting Caramelized Apple Poundcake:

1. Preliminaries: Line the poundcake tin with glassine paper. If the pan has a nonstick finish or is made of silicone, grease it with vegetable oil..
2. Preliminaries: Have the eggs and butter at room temperature. Sift the ◆ cake flour and almond flour together twice from a height to incorporate lots of air into them, even if it seems like a lot of work..
3. Make the caramelized apples and leave to cool. See- make sure to cook off all the excess moisture that comes out of the apples. https://cookpad.com/us/recipes/146241-caramelized-apple.
4. Put the room temperature butter in a bowl and mix until it's glossy like mayonnaise. If the butter is at room temperature it will reach the mayonnaise-like stage right away..
5. Add all the granulated sugar to the creamed butter at once. Beat with a handheld mixer until it's white and fluffy, about 10 minutes..
6. After 10 minutes of beating, it will seem like the butter has increased in volume..
7. Break an egg into a separate bowl and beat it very well before adding to the butter-sugar mixture. Use a handheld mixer for this again..
8. Add the 2nd egg in the same way. If you add 2 eggs at once the batter may split. Cold eggs may make the batter split too..
9. Add the caramelized apples and the ◆ sifted flours all at once. Mix by scooping up the batter from the bottom of the bowl with a rubber spatula..
10. Turn the bowl counter-clockwise while scooping up the batter clockwise with a rubber spatula from the bottom of the bowl to mix. The batter in this photo is not mixed enough yet..
11. Don't overmix the batter, but do mix it properly until it's glossy! When it's no longer floury and has turned shiny, stop mixing..
12. Pour the batter into the prepared cake tin. To prevent the apples from sinking to the bottom, don't do the usual air-elimination step of dropping the pan from a height onto your work surface..
13. Add some crushed walnuts, sliced almonds etc. to taste (optional)..
14. Bake for 20 minutes in a preheated 180°C oven, then lower the heat to 170°C and cover with aluminium foil and bake for another 20 minutes..
15. While the cake is baking, make the syrup. Put the sugar and water in a small pan and mix. Bring to a boil, let cool and add the rum..
16. When the cake is baked and has cooled enough that you can touch the pan, brush the surface evenly with the syrup. You don't have to use up all the syrup..
17. After cooling the cake for a while, wrap it up in foil and rest in the refrigerator for a day. The cake can fall apart easily right down the middle, so handle it gently..
18. The butter in the cake doesn't taste good unless it's chilled and hardened, so wait a day..
19. When the cake is just out of the refrigerator it's hard and firm, so leave it at room temperature for a while before eating. It will be silky and moist..
20. Apples and nuts go so well together. I like to add lots of walnuts personally..
21. Here I added caramelized bananas instead of apples to make a caramelized banana poundcake. I topped it with chocolate chips..

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