Grandma Crawford'S Cinnamon-Apple Pound Cake With A Salted Caramel Drizzle

• Cinnamon - Apples + Salted Caramel Sauce
• 6 Granny Smith apples, peeled & thinly sliced
• 2 teaspoons ground cinnamon
• 3 tablespoons sugar
• 1 cup sugar
• 5 tablespoons butter, cut into slices
• 1/2 cup heavy cream
• Pinch sea salt
• Cake Batter
• 3 cups all-purpose flour
• 1 cup oil
• 1/2 teaspoon salt
• 2 1/2 teaspoons vanilla extract
• 2 1/2 cups sugar
• 4 eggs
• 1/3 cup orange juice
• 3 teaspoons baking powder

1. In a large bowl, mix together the apples, cinnamon, and sugar. Set aside.
2. In a medium sauce pan, heat up the sugar. Whisk every so often until the sugar begins to brown, clump up, and dissolves into a caramel color. The longer the sauce is let cooking, a deeper and more biting taste will be achieved. I prefer a lighter, nuttier profile than the other. This step takes about 5-10 minutes
3. Once the sugar has dissolved, take the sauce off the heat and let rest for 30 seconds. Carefully whisk in the butter and stir until combined. Gently add the heavy cream and whisk until combined. Finally, add a pinch of salt. Let cool, about 10-15 minutes, before transferring to an air-tight container for storage.
4. Preheat the oven to 350 degrees F. Add all the ingredients to a large bowl and mix to combine until a thick batter forms.
5. Transfer half of the batter to a greased and floured tube pan. Place one layer of apples over the batter, then layer with the rest of batter and then top with apples. Bake for 1 hour 50 minutes to 2 hours or until a tooth pick inserted comes out clean.

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Taken from food52.com/recipes/41149-grandma-crawford-s-cinnamon-apple-pound-cake-with-a-salted-caramel-drizzle (may not work)