Toffee Apple Pound Cake

This cake is not diet friendly...which is probably why it tastes so darn amazing.  Aaaaamaaaaazing.  Impossible to resist.  Gimmie an extra slice now before I have to get rough...amazing.  Extra treadmill time is in my future...ehehehe.

Originally I had only planed on doing a praline glaze, but I wasn't thrilled with how it looked.  Enter chocolate glaze....my go to plan for fixing the appearance of any dessert.  ;)

Seriously though....this cake would be great without any glaze at all....maybe a light dusting of powdered sugar for an extra dose of pretty would work just fine.  Sometimes simple can hit the spot.

I was short 1/4 cup of butter so I used some sour cream to fill the gap.  The substitution wasn't noticeable at all.  Running out of butter....I'm still shaking my head over the shame.  ;)


Toffee Apple Pound Cake

Cake:
1 1/4 cups butter
4 1/2 cups powdered sugar
6 eggs
1 tbls vanilla
1/4 cup non fat sour cream
3 1/4 cups unbleached all purpose flour
1 tsp allspice
2 tsp cinnamon
1 large apple, peeled, cored, and diced (Pink Lady)
1 cup toffee pieces

Cream butter and powdered sugar together.  Mix in eggs, vanilla, and sour cream.  Add flour, cinnamon, and allspice.  Fold in toffee and apple pieces.  Pour batter into a greased bundt pan.  Bake at 325 degrees for 75 to 80 mins or until cake tests as done.  Cool in pan for 15 mins before removing from pan.

Praline glaze:
1/2 cup sugar
1/2 cup brown sugar
1/3 cup non fat evaporated milk
1/4 tsp vanilla

Combine sugars and milk in a saucepan.  Bring to a simmer over medium heat, stirring constantly.  Cook mixture until is reaches 236 degrees.  Remove from heat.  Stir in vanilla.  Continue stirring for a minute or so.  Spoon over cake.  Let stand for 10 minutes or so.

Chocolate glaze:
14oz non fat sweetened condensed milk
6oz milk chocolate chips
6oz semi sweet chocolate chips
1 tsp vanilla
 
Mix together sweetened condensed milk, chocolate chips, and vanilla. Heat on high in the microwave for 30 second intervals, stirring after each interval until mixture is melted and smooth.

Spoon glaze over top of cake.  Use a fork to drizzle some lines of chocolate across the top.  Chill to set the chocolate.

When the praline glaze didn't look as pretty as I wanted....did I go straight to my chocolate glaze?  Of course not...I tried a second round of praline.  You can see how thick that made the praline layer in spots.  Little bit more of a crunch factor than I wanted.  Experimentation....sometime it nips you in the tushie.  ;)