½cupCaramel toppingyou can make your own or use a jarred variety
Instructions
Preheat oven to 325 degrees. Grease a loaf pan then line bottom with parchment paper and spray with nonstick spray.
Cream butter and shortening together.
Continue to mix while adding in applesauce then slowly incorporating sugar a little at a time. Mix at medium-high speed for 5 minutes to help aerate the batter and make the finished pound cake lighter.
Add eggs one at a time until the yellow just disappears then vanilla. Do not overmix!
In a large bowl, combine flour, salt, baking powder and spices. Add alternately with cider to batter and beat until just incorporated.
Pour into prepared pan and bake for 1-½ hours or until toothpick inserted in center comes out clean.
Let rest in pan for 10 minutes then turn out on wire rack.
While still warm, drizzle caramel topping over top and down sides. The least messy way is to place wire rack over cookie sheet to catch excess drippings.
Let sit on the wire rack until completely cool. Store, loosely wrapped with aluminum foil, at room temperature. It will keep for 3-4 days. If keeping longer, freeze, tightly covered for up to 3 months.
Notes
TIPS
First and foremost, use apple cider NOT apple juice. There is a huge difference in flavor and the cider will give you the deepest flavor reminiscent of those cinnamon-coated cider donuts at the apple orchard.
Make sure to grease and flour the loaf pan very well. You want this baby to just slide out when it cools.
In order for the cake to be moist and tender, do not overmix the ingredients. Mix until just incorporated.