Good morning friend and happy Sunday! Hope you are having a great weekend so far. I'm so excited to be partnering with Old World Kitchen to do a little holiday prop package giveaway!! Enter the giveaway below for a chance to win one Mini Serving Spoon from Old World Kitchen and a Vintage Wire Sifter from the upcoming 'TK Prop Shop' I have launching in 2019 (more info coming sooon!!).
Here's how you enter:
🥄 Follow both myself and @poldersowm on Instagram
🥄 Tag one of your baker partner-in-crimes below
🥄 Share on your story for an additional entry! Be sure to tag both accounts for it to count!
Contest ends Tuesday December 18th at 11:59pm. Winner will be announced Wednesday December 18th at 10:00am. Please note that the due to timing, the products will not arrive until after Christmas. .
It's so great being able to work with Old World Kitchen because their products are seriously SO beautiful! The quality of product is unreal and I was so giddy to have the chance to use them on my shoots. When the holidays roll around, I love pulling out some of my favorite recipes and baking them up to share with friends and family. One of those recipes is for my Grandma Crawford's Cinnamon Apple Pound Cake. This cake so many things. One, it's incredible easy to put together. It's one bowl, one pan, no worries. The cake is rich, dense and so, so moist. And two, a salted caramel sauce is drizzled over top which helps to counteract the sweetness of the cake. Seriously friend, this is my FAVORITE dessert PERIOD.
Grandma Crawford’s Cinnamon Apple Pound
Yields: 1 cake
Prep Time: 25-35 minutes
Bake Time: 2 hours
6 Granny Smith apples, peeled & thinly sliced
2 teaspoons ground cinnamon
3 tablespoons sugar
1 cup sugar
5 tablespoons butter, cut into slices
½ cup heavy cream
Pinch of sea salt
3 cups all-purpose flour
1 cup oil
½ teaspoon salt
2 ½ teaspoons vanilla extract
2 ½ cups sugar
1/3 cup orange juice
3 teaspoons baking powder
Preheat the oven to 350 degrees F
For the apples: In a large bowl, mix together the apples, cinnamon, and sugar. Set aside.
For the salted caramel sauce: In a medium saucepan, heat up the sugar. Whisk every so often until the sugar begins to brown, clump up, and dissolves into a caramel color. The longer the sauce cooks, a deeper and more bitter taste will be achieved. I prefer a lighter, nuttier profile than the other. This step takes about 5-10 minutes.
Once the sugar has dissolved completely, remove the sauce off the heat and let rest for 30 seconds. Carefully whisk in the butter and stir until combined. Gently add the heavy cream and whisk until combined. Finally, add a pinch of salt. Let cool, about 10-15 minutes, before transferring to an air-tight container for storage.
For the cake batter: Add all the ingredients for the batter to a large bowl and mix to combine until thick mixture forms. Transfer half of the batter into a greased and floured tube pan. Place one layer of apples over the batter, then layer with the rest of batter and then top with apples. Bake for 1 hour 45 minutes to 2 hours or until a toothpick inserted comes out clean.