Carmel Apple Nut Pound Cake

There are so many great reasons to celebrate fall- with the harvest season upon us it's no wonder why so many family gatherings occur this time of year!  We recently celebrated my husbands great aunt's birthday with a potluck dinner and this was just the excuse I needed to pull out this great recipe! (Am I the only one who wants to impress their sweetie and his family of their culinary talents?)

This cake, from the Paula Deen magazine, is perfect for fall!  No one will ever guess the secret ingredient in this scrumptious cake :).  I will say there was more than enough icing to make two cakes- so you may want to cut the icing ingredients in half to keep a diabetic coma from occurring at the first bite ;) (This recipe is not friendly for those who suffer from sugar issues- and a little bit goes a long way so it's best to not make giant sized pieces :)). Hope you enjoy it as much as we do!

1. 1 cup peeled, cored, and diced Granny Smith apple (about 1 large)
2. 1 cup chopped walnuts
3. 3 1⁄4 cups all-purpose flour, divided
4. 2 cups butter, softened
5. 2 cups sugar
6. 6 large eggs, at room temperature
7. 2 teaspoons vanilla extract, divided
8. 1 (3.4-ounce) package instant butterscotch-flavored pudding mix
9. 1 (10.75-ounce) can Campbell’s® Cheddar cheese soup
10. 1 teaspoon baking powder
11. 1⁄2 cup butter
12. 2 cups firmly packed dark brown sugar
13. 2 tablespoons heavy whipping cream

Instructions

1. Preheat oven to 325°. Spray a 15-cup fluted pan with nonstick baking spray with flour.
2. In a medium bowl, combine apples, walnuts, and 1⁄4 cup flour.
3. In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla; beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium, and beat for 1 minute longer.
4. In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
5. Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
6. In a small saucepan, melt 1⁄2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

Makes 1 10-inch fluted cake