Apple Pie is a staple in the holiday kitchen (at least in the BigOven Kitchen) but sometimes you just need something a little EXTRA! So we've layered delightful apple pie flavors with caramel cream and fluffy pound cake for a dessert that's both as stunning as it is easy!
Source: Big Oven Original
1. Make the caramel sauce:
a. Place granulated sugar in a medium saucepan set over medium heat. Use a heat-proof silicone spatula to constantly stir the sugar to prevent burning. Heat until sugar is completely melted, smooth, and turns a light golden amber color. This takes about 10 minutes.
b. As soon as the sugar is melted and has turned a light golden amber color, add the butter to the saucepan. Use caution because the mixture will bubble vigorously. Stir or whisk until the butter and melted sugar are completely incorporated and smooth.
c. While still stirring, slowly pour in the heavy cream. Again, use caution because the mixture will bubble vigorously. Let the caramel boil for 30 seconds to 1 minute, then remove from the heat and stir in the salt. Let caramel cool to room temperature.
2. Make the cinnamon apples:a.Place chopped apples in a large saucepan set over medium heat. Add the brown sugar, cinnamon, nutmeg, citrus juice, and water and toss to combine.b.Heat until the apples are fork-tender, about 10 minutes. Remove from the heat and stir in the walnuts.
3. Make the caramel cream:
a. Place sugar and whipping cream in a chilled stainless steel bowl. Use a stand mixer or handheld mixer with a whisk attachment to beat the whipping cream until stiff peaks form. Set aside.
b. In a separate mixing bowl, beat softened cream cheese until light and fluffy. Mix in ? cup of the cooled caramel sauce and vanilla extract. Then, use a spatula to gently fold in the whipped cream until the mixture is light and fluffy.
4. Assemble the trifle:
a. Arrange about half of the cubed pound cake in the bottom of a large (at least 96-ounce capacity) trifle dish. Then, layer in half of the cinnamon apples and half of the caramel cream. Pour ? cup of caramel sauce over the caramel cream layer. Repeat layers with remaining pound cake, apples, and caramel cream. Drizzle the top of the trifle with the remaining caramel sauce and sprinkle with ¼ cup chopped walnuts.
b. Refrigerate the trifle for at least 2 hours before servin
●Angel food cake or a prepared boxed yellow cake mix for the pound cake
●Thawed frozen whipped topping for the homemade whipped cream
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (176g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 149 (63%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 48.4mg||15 %|
|Sodium 1187.2mg||41 %|
|Potassium 161.4mg||4 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 20.5g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 237
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