Last night we attended the Farm Aid Concert in Chicago. Do you remember the first Farm Aid way back in 1985? I remember watching it on t.v. when I was a teenager. Well, it finally made it to Chicago and the hubby and I went. My husband has been dying to see Willie Nelson in person, being that Willie was one of the founders of Farm Aid. So we made the trek down to the city, stood among 37,000 fans...in the mud I might add...until Willie performed at 10:45. That's 10:45pm! Waaaaay past my bedtime! The hubby saw Willie on a screen since we were way far back with the other 36,000 (about a 1,000 fans were up close). And did I mention the mud? All in all, we heard some great music, had some great opportunities for people watching and supported a great cause. I do have to say, there was a super good looking farmer or rancher just feet away. I assume he was that. Totally made a judgement call based on how he was dressed...ha! It made walking and standing in mud just a teeny bit better. :) And the hubby was super happy to have been in the presence of Willie...even if he we could only see him on a screen.
So, in a nutshell...this post is coming out a lot later than normal. A girl needs her beauty sleep and her church time. Let me tell you though, it's worth the wait. Check out these scrumptious beauties!
Caramel Soaked Apple Cider Bundt Cakes are little pound cakes soaked in a caramel apple cider sauce.
I love how the pound cake soaks in the caramel apple cider flavor yet isn't soaking wet.
It absorbs just the right amount of apple cider flavor.
See, I told you it was worth the wait!
Ingredients to make 18:
1 box pound cake
1/4 cup unsalted butter, softened
2/3 cup apple cider
1 tsp cinnamon
Preheat oven to 350 degrees. Blend all the ingredients on low for 30 seconds then on medium for 2 minutes. Spray mini bundt pan with non-stick spray. Pour batter into each mini bundt cup, about 2/3 full. Bake at 350 degrees for 23-25 minutes in a 350 degree oven. Remove from oven and cool.
Ingredients for caramel:
1 cup apple cider
1/2 cup vanilla ice cream
1 cup brown sugar
1/2 cup unsalted butter
Bring apple cider, unsalted butter and brown sugar to a rolling boil. Reduce heat and simmer for 18-20 minutes. Add the vanilla ice cream and cook and additional 2-3 minutes on low. Cool.
Dip each apple cider pound cake into the homemade apple cider caramel. Let sit out for 10-12 minutes before serving.
Store extras in the refrigerator.
All those fall flavors in your very own little cake. You'll want to be licking the plate of this dessert!
If you don't have a mini bundt pan, you can certainly use a muffin pan. And, if you have leftover caramel sauce? Save it in your refrigerator for ice cream or sneaking spoonfuls!
Oh, I know you are wondering about the handsome farmer? Yep, I did it! I snuck a picture of him so Farm Aid will always stay close in my heart. Tee...hee...hee.
Celebrate the little things that make life sweet,
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