Goodness, I'm late in posting this! I didn't wait until the last minute to make something for a baking group - for once - but there were other problems in getting this post up. Namely that a few days ago my wallet, phone and camera were all stolen. Luckily, everything is replaceable, and I now have an excuse to buy a dSLR! Until that happens, I'm borrowing my mom's camera which I didn't get up and running until late this afternoon.
As usual, I made some adjustments so that there was no refined sugar in the recipe. I used 1/2 cup agave in place of the sugar, used 2 cups AP flour and 2 eggs. I baked my batter in 3 mini loaf pans.
I really love a good pound cake, and while I did really like this one, it wasn't spectacular to me. It could have been due to the substitutions I made, though. It had a pretty good flavor, and a pretty good crumb, just not spectacular. Enter: maple caramel sauce.
A few days ago I made these cinnamon roll biscuits. They were unbelievable and so easy and quick to make. I may never make a yeasted cinnamon roll again. Unfortunately, I didn't get to post them, due to the lack of camera. Don't worry, I'll make them again. Soon. Anyway, I made the cinnamon rolls refined sugar free too, and when trying to figure out what to top them with that didn't have sugar I came up with this sauce. It is ridiculous. I think I ate more with a spoon than on my cinnamon rolls. It was so good that I had to remake it when I felt the pound cake needed a little punch. It did the trick.
Maple Caramel Sauce
1/3 cup maple syrup
1/6 cup heavy cream
2 tsp butter, cut into small pieces
pinch of salt
Bring maple syrup to a boil. Let it boil for 5 minutes, until thickened and frothy looking. Pour in heavy cream and stir until it settles down - it will spit and rise when the cream is added. Add the butter a couple pieces at a time, stir until melted. Stir in salt. Serve. I haven't tried yet, but I think this would make fabulous caramels given more time to thicken.