This mile high pound cake is super moist with a delightful flavor, perfect for fall. It's paired with a delicious brown sugar caramel glaze!
2 cups (4 sticks) unsalted butter, room temperature
1 cup brown sugar, packed
2 2/3 cups granulated sugar
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1 tbsp vanilla extract
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1/2 cup sour cream, room temperature
1 1/2 cups applesauce
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugars in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cinnamon, nutmeg, vanilla, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in half the applesauce and sour cream. Beat in the remaining 2 cups of flour. Beat in the remainder of the applesauce and sour cream. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 to 2 1/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Caramel Glaze
1 cup light brown sugar, packed
1 cup granulated sugar
2/3 cup heavy cream
1 stick butter
1 tsp vanilla extract
In a saucepan over medium heat, stir together all ingredients. Bring to a full rolling boil, stirring constantly, and boil for 2 minutes. Remove from the heat and let cool 30 minutes, stirring occasionally, until it thickens (around 125-130F). Pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving.
