4 organic eggs
1 cup olive oil
1 cup unrefined sugar
2 tsp vanilla extract
1/4 cup almond milk
3 cups whole wheat pastry flour
2 tsp aluminum free baking powder
1 tsp cinnamon
3-4 medium apples, finely chopped

Creme cheese icing
4 oz low-fat creme cheese
2 tbsp maple syrup
1-2 tbsp almond milk, depending on consistency desired

Garnish
1/2 cup chopped walnuts
1/3 cup Toad Farm Caramel Sauce

Preheat oven to 350F.   Grease and flour a bundt pan and set aside.

In a large mixing bowl, with a wire whisk or a stand mixer, mix the eggs, sugar, olive oil, vanilla extract and almond milk. Add the flour, baking powder, cinnamon and chopped apples. Transfer batter to prepared bundt pan and bake for 50 minutes to 1 hour or until tester comes out clean. I baked mine for 55 minutes. Cool pound cake for 10 minutes before unmolding and set on a wire rack to cool completely

On the mean time, in a medium bowl, with a hand mixer, mix the cream cheese icing ingredients. Top pound cake with creme cheese mixture and garnish with the chopped walnuts and caramel sauce.

There will be between 12-14 servings depending on how big you cut them.