Description
A delightful dessert featuring layers of caramel, apples, and cake, perfect for any occasion.
Ingredients
- 6 cups diced Granny Smith apples (about 4 medium apples)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup caramel sauce, plus extra for drizzling
- 1 teaspoon vanilla extract
- 1 package (16 ounces) pound cake, cut into cubes
- 1 cup chopped pecans or walnuts (optional)
- 1 cup whipped topping (optional)
Instructions
- In a large bowl, toss the diced apples with lemon juice and cinnamon. Set aside to marinate for about 10 minutes.
- In a medium saucepan over medium heat, combine the sugar and 1/4 cup water. Stir until the sugar dissolves, then increase the heat and bring to a boil without stirring.
- Cook until the mixture turns a deep amber color, about 8-10 minutes. Remove from heat and carefully whisk in the heavy cream (it will bubble up).
- Stir in the caramel sauce and vanilla extract until smooth. Let cool slightly.
- In a large trifle dish or glass bowl, layer half of the pound cake cubes at the bottom.
- Spoon half of the caramel apple mixture over the cake, followed by half of the chopped nuts (if using). Drizzle with a little caramel sauce.
- Repeat the layers with the remaining pound cake, caramel apple mixture, and nuts.
- Top with whipped topping if desired and drizzle with additional caramel sauce.
- Chill the trifle in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a spicier flavor, add a pinch of nutmeg or ginger to the apple mixture.
- To make it a bit healthier, substitute the pound cake with angel food cake and use a sugar-free caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg