[ASMR] French Caramel Apple Pound Cake Recipe: a cozy, heartwarming winter treat.

Hi, I'm Cassandre! Today, I'm going to share with you an irresistibly delicious and easy dessert: French Caramel Apple Pound Cake.

The idea for this French Caramel Apple Pound Cake came from a small inspiration.
I originally wanted to make a flipped apple pound cake, but after the cake came out of the oven, I thought it was too wasteful to cut off part of the top layer of the cake (the top layer is the most delicious), so I decided to put the caramel apples at the bottom. I didn't realise that the caramel apples at the bottom of the cake were cute and elegant, and that the taste of the two combined flavours was simply too delicious.

The cake is moist and fluffy, and the caramel apples are blended with it. Each bite is filled with rich toffee sweetness and the sweet and sour layers of the apples, with a slightly bitter and rich finish. This creates a warm, healing feeling of satisfaction in the mouth.
French Caramel Apple Pound Cake is a classic pound cake with unexpected French elegance, taking pound cake to another level.
Enjoy it with a cup of hot tea or coffee.

Simple yet full of ingenuity, this cake is perfect for both enjoying and giving as a gift.
Be sure to try making it yourself!

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There is also a silent #ASMR version of this video: stay tuned!
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How to make French Caramel Apple Pound Cake?

✎ Ingredients
☞ caramelized apples
Fine sugar 70 grams
Water 15 grams
Unsalted butter 20 grams
Apple 300g (peeled and cored), about 2 pcs
Lemon juice 12g

☞ Pound cake
Unsalted butter 112g, softened
Caster sugar 106 g
Room temperature whole egg 106g, beaten
Cake flour 86g
Almond flour 27g
Baking powder 1.5 g

▶ Line the molds with parchment paper.
▶ Preheat oven to 170°C
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✎ Instructions
1. Line the baking mold with baking paper.
2. Peel and core the apples, and cut them into eight wedges.
3. Sift together low gluten flour, almond flour and baking powder.
4. Beat the eggs at room temperature. If you take the eggs out of the refrigerator, beat them under warm water to prevent them from getting too cold.
5. make caramelized apples: in a saucepan, add sugar and water, heat over medium heat, cook until the color turns caramel, add cream and apples, toss quickly, then add lemon juice, continue to cook for about 12 minutes, until the liquid thickens.
6. Spread the caramelized apples on the bottom of the baking mold in a tight order and pour the rest of the caramel into the mold.
7. To make the cake, place the softened cream in a mixing bowl and beat with a handheld mixer on medium-high speed until the cream is soft and smooth. Add sugar and continue to mix on medium-high speed until the mixture becomes fluffy and white in color.
8. Add beaten egg in four to five additions, beating for 30 seconds to 1 minute after each addition, or until well blended.
9. Add the sifted almond flour in three batches, mixing on the lowest speed for about 30 seconds after each addition. When all the flour is mixed in, use a rubber spatula to mix from the bottom until no dry flour is visible.
10. Pour the batter into the baking mold and smooth it out roughly, then use a knife to make a line in the center.
11. Preheat oven to 170°C. Bake in a medium oven for 40 to 45 minutes. Bake for 40 to 45 minutes. Insert a bamboo skewer into the center and bake until nothing sticks. If you have a low-temperature oven, preheat the oven at 180°C and bake at 170°C, or use 180°C the whole time.
12. After baking, place on a rack and let cool completely before unmolding.
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Chapter:
00:00 Opening
00:30 Introduction of ingredients
01:30 Preparation
03:18 Making French caramel apples
08:34 Making pound cake batter
12:48 Setting Baking Temperature and Time
13:07 Enjoying Caramel Apple Pound Cake
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