Apple Cardamom Pound Cake

Serves 10-12

Roasted apples work well in pound cake because they give it an apple flavor without the cake becoming too wet or the apples turning brown. This is great for dessert or for breakfast. You can make it a couple of days before Thanksgiving. The morning of, slice and toast it in the oven and serve with coffee. Or, serve it for dessert with vanilla ice cream or whipped cream and caramel sauce. ½ 2 teaspoon cups all-purpose baking soda flour 1 teaspoon baking powder ¾ teaspoon ground cardamom or ½ teaspoon cinnamon

¼ teaspoon kosher salt 5 ounces (10 tablespoons) unsalted butter, softened

1 cup sugar

2 large eggs

½ cup whole milk 2 cups Roasted Apples

(see recipe below)

Apple Syrup

2 tablespoons sugar

2 tablespoons apple juice

oven Instructions: to 350°.

Butter Preheat or the grease a 9- by 5-inch loaf pan. Place a piece of parchment paper, cut to fit, on the bottom.

Sift the flour, baking soda, baking powder and cardamom into a bowl. Stir in the salt and set aside.

Beat the butter and sugar until smooth, about 1 minute in an electric mixer on medium speed. Add the eggs, one at a time, mixing well after each addition.

In three additions, alternately add the dry ingredients and the milk to the butter mixture, making sure the batter is combined before the next addition. Stir in 1½ cups of the apple pieces.

Spread the batter into the prepared pan. Sprinkle the remaining ½ cup of apples over the top of the batter.

Bake until a skewer inserted in the middle comes out clean, about 65-75 minutes.

During the last 10 minutes the cake is in the oven, stir together the sugar and apple juice in a small pot. Bring to a boil and cook just until the sugar is dissolved. Set aside until the cake has finished baking.

Remove the cake from the oven. Without delay, run a knife around the inside edge of the cake then invert the cake and pan onto a cutting board or rack. Remove the pan and the parchment paper.

Make about 12 holes in the bottom of the cake with a skewer or toothpick while the cake is still warm. With a pastry brush, brush half of the syrup onto the cake. Carefully turn the cake over and make more holes and brush on the remaining syrup. Let cool to room temperature before slicing.

The pound cake should be stored at room temperature, wrapped well in plastic wrap or aluminum foil. It can be made a day or two ahead.

Per serving: 311 calories, 4 g protein, 51 g carbohydrate, 12 g fat (7 g saturated), 63 mg cholesterol, 155 mg sodium, 3 g fiber.