You ready for this? I’m hoping that none of you leave and never speak to me again because this is a big one.
*Takes a deep breath*
Ok, here goes.
I’m glad Halloween is over! Glad!! Glad I say!!
There!! I said it!!
*Sobs uncontrollably and hides under a blankie, peeking out to see how many of you left*
You’re still here!? To quote my three year old, “Awesome, dude!”
I really am though. Beyond the candy, as a holiday it really doesn’t do much for me. I get tired of trying to catch something decent on TV and only finding scary movies and things titled “The Exorcism of The Three Legged Emu That Ate Manhattan”. I find myself longing for Thanksgiving and Christmas movies and TV shows. I also get tired of every food product being based on the idea of how gross can we make this? Mind you, I get/got a kick out of seeing how creative my fellow bloggers can be with Halloween treats and some sounded amazingly good but I was aching for something that was homey and cozy and Autumnish.
Like I said though, the candy part? Yeah, I can deal with that. Especially the day after sales when you can snag 73 pound bags of assorted Hershey products for less than the national debt. I grab those bad boys and save them to put in Christmas stockings
and pray that the kids don’t really notice the Halloween wrappers. Honest… I really do save them. Ok, most of them. There usually aren’t many any Kit Kats left. But who can blame me!? I mean… it’s KIT KATS!!!
With just two teens and a three year old at home, there wasn’t any trick or treating. I figure Joshie can start going when he starts school. I’m mean that way. Plus, he is pretty timid and I really didn’t want to carry him as he clutched me in traumatized fear and then had nightmares for a year or twelve.
So I’ve moved on. I’m back to loving the idea of cozy Autumn style dishes; things that can be served to the family or maybe put on the table when Thanksgiving comes around which is getting here quicker than I’m ready for. So today I made an awesome (awesome, dude!!) caramelized apple pound cake. This is an older recipe that I only slightly adapted from Food & Wine magazine and it’s a bit more time consuming than things I usually make but it’s well worth it. I added a cider & ginger apple compote to this and it works wonderfully to add that extra pizzazz to the cake. I also didn’t use their glaze because it just sounded too sweet and heavy.
Cider Caramelized Apple Pound Cake
With An Cider, Apple & Ginger Compote
- 2 cups apple cider
- 3 cups white sugar
- 1 1/2 cups plus 2 tablespoons unsalted butter, softened
- 1 1/2 pounds granny smith apples, peeled, cored and sliced thin
- 3 cups cake flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda (yes, you read that right)
- 1 tablespoon vanilla extract
- 6 large eggs
- 3/4 cup sour cream
- 1 20 ounce package refrigerated glazed apples (the kind that is by the ready made meals)
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 cup apple cider
- 2 tablespoons crystallized ginger
- 1/3 cup heavy cream
- 2 cups powdered sugar
- 1/4 to 1/3 cup apple cider (will vary depending on how thick or thin you want your glaze)
- In a large saucepan, boil the 2 cups apple cider over high heat, stirring occasionally, until reduced to 1/2 cup. Add 1 cup of the white sugar to it and cook over moderately high heat until it is a dark amber color.
- Take pan off the heat and add in the 2 tablespoons of butter. Add the peeled and sliced apples and cook over medium high heat until the apples are tender and translucent and most of the cider syrup is absorbed. Set the apples aside and let cool.
- Preheat the oven to 350 degrees. Grease and flour a 12 cup bundt pan (I used Bakers Joy spray- I love that stuff!).
- Sift together the flour, spices and salt.
- In a large bowl, beat the 1 1/2 cups butter until creamy. Add the remaining 2 cups of sugar and the vanilla and beat until light and fluffy.
- Add the eggs one at a time. beat well after each one.
- Add the dry ingredients a third at a time, alternating adding it with adding the sour cream.
- Stir half a cup of the batter into the apples to lighten them up a bit, then stir the apples into the rest of the batter.
- Pour the batter into your prepared pan and smooth it out. Bake for 70 minutes or until the top is dry and cracked or a skewer inserted into the middle comes out clean.
- Let cool in pan for about 20 minutes then turn it out onto a rack to cool completely.
- When cool, whisk the glaze ingredients together and drizzle over the cake… or just eat it with a spoon. WHAT?! Quit looking funny at me!
- To make the compote-
- In a medium saucepan, mix all the ingredients except for the cream. Bring to a simmer, stirring frequently and cook until the cider has been absorbed. make sure to stir this often or it WILL stick. Don’t ask me how I know this *cough cough*. When pretty much all of the cider is absorbed, stir in the cream. Heat JUST until the cream has warmed up; don’t boil it.
- Serve the cake with a nice dollop of the compote on top.
- Say yum.