APPLE POUND CAKE

Cake flour does this cake the most justice but if not available use Pillsgbury or Gold Medal. The cake must be unmolded right after baking. If bits of apple or carmelized sugar stick to the pan use a toothpick to remove them and return them to their rightful spots on cake while still warm. This cake is bes5t served the day it is made and serve with a dusting of powdered sugar if you like.
l6 tbsps. (2 sticks) butter cut into l6 pieces, softened but still cool, plus 2 tbspss. softened butter for pan
l-l/4 cups granulated sugar plus 6 tbsps. for pan
2 tbsps. brown sugar for pan
3 large eggs plus 2 large egg yholks
l/2 cup heavy cream
2 tsp. vanilla
2-l/4 cups cake flour
l tbsps. baking powder
3/4 tsp. salt
2 granny smith apples (about l lb.) peeled and cut into l/2″ cubes
2 tbsps. brown sugar
Adjust rack yto lower middle position and heat to 350. Grease bundt pan with 2 tbsps. soft butter; dust sides with 2 tbsps. granulated sugar then evenly distribute remaining 4 tbsps. granulated sugtar in bottom of pan. Evenly spread brown sugar on top of granulated sugar breaking up large lumps with fingers. Whisk eggs and holks in 2 cup measuring cup to combine. Add cream and vanilla and beat until throughly combined. In bowl of mixer fitted with padle attachment combine flour, l-l/4 cups sugar, baking powder and salt. Mix on lowest speed until combined, aobut 30 seconds. With mixer still running at lowest speed add butter l piece at a time in l second intervals beating until mixture reembles corn meal with butter bits no larger than small peas, l to l-l/2 minutes. With mixer still running add l/2 cup liquid; mix at lowest speed until incorporated, 5 to l0 seconds. Increase speed to med high and beat until light and fluffy about l min. With mixer still running add remaining liquid in steady stream (this should take about 30 secs.). Stop mixer and scrape down bowl with rubber spatula then beat at med high speed to combine about 30 seconds. Toss cubed apples with 2 tbsps. brown sugar and distrubute in an even layer over sugar in pan. Add batter in 4 portions, and gently level with offset spatula. Bake until cake begins to pull away from sides of pan, springs back when pressed with finger, and toothpick comes out clean, 35 to 45 mins. Meanwhile line a wire rack with l2″ square of foil. Immediately invert cake onto foil rack. Cool at least l hour then slide onto serving plate. Sur la Table