Toss the chopped apples with brown sugar and cinnamon until evenly coated.
Preheat the griddle to medium heat. Melt ½–¾ stick of butter, then add the apples. Cook, stirring occasionally, until softened and coated in a caramel-like sauce, about 6–8 minutes. Push to a cooler side of the griddle to keep warm.
Add the remaining butter to the griddle. Toast the pound cake slices until golden and slightly crisp, about 1–2 minutes per side.
Place a slice of toasted pound cake on a plate. Spoon the warm apples and sauce over the top. Add a scoop of vanilla ice cream on the side.
Serve immediately, garnished with extra cinnamon, brown sugar, or a drizzle of sauce if desired.
Toss the chopped apples with brown sugar and cinnamon until evenly coated.
Preheat the griddle to medium heat. Melt ½–¾ stick of butter, then add the apples. Cook, stirring occasionally, until softened and coated in a caramel-like sauce, about 6–8 minutes. Push to a cooler side of the griddle to keep warm.
Add the remaining butter to the griddle. Toast the pound cake slices until golden and slightly crisp, about 1–2 minutes per side.
Place a slice of toasted pound cake on a plate. Spoon the warm apples and sauce over the top. Add a scoop of vanilla ice cream on the side.
Serve immediately, garnished with extra cinnamon, brown sugar, or a drizzle of sauce if desired.
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