Every year we drive up north to this beautiful area just past Sacramento called Apple Hill. It’s stunning views filled with fall foliage are why I initially fell in love with the location. Then I discovered the apple and fruit farms among bake shops that have the most amazing apple desserts I’ve ever tried. We make a day out of it by packing a picnic then driving to several of the farms to enjoy the various activities they have for kids. We eventually settle at a quaint little pond where you can find an assortment of bake shops around the area. It’s where my apple dreams are fulfilled. It’s a family tradition we hold onto dearly and I can’t wait to go back in a few weeks. Until then I’ve been satisfying my apple cravings by making cinnamon apple topping and using it on just about everything I can think of. Recently, we were all in the mood for a seasonal dessert but the heat discouraged baking of any kind. My solution was to use a frozen Sara Lee pound cake served with warm cinnamon apple topping and caramel sauce.
This is one of the easiest recipes I’ve shared and I couldn’t be happier with how quickly this can be made. I simply thawed my Sara Lee pound cake then added the homemade topping, all in less than 15 minutes. I used the family size pound cake found at Wal-Mart and it was the perfect size for this apple topping recipe. These ready-made pound cakes are great to keep on hand when we want a quick dessert without turning on the oven or when we’re entertaining. You can serve the pound cake with the cinnamon apples on top of the cake or add a scoop of the apples on each slice. Either way you’ll find the pound cake and cinnamon apples go really well together. To finish our quick dessert a slight drizzle of caramel sauce goes on top.
Cinnamon Apple Topping
- Sara Lee pound cake thawed
- 2 granny smith apples peeled, cored, diced
- ½ cup sugar
- 1 1/2 tablespoons cinnamon
- 2 tablespoons water
- caramel sauce
- Thaw frozen pound cake according to package directions.
- In a medium saucepan combine diced apples, sugar, cinnamon, and water. Bring to a slight boil then reduce heat. Simmer for 10 minutes or until apples are tender.
- Top pound cake with cinnamon apples and drizzle caramel sauce.