For the cake “fries”

• 1 store-bought or homemade pound cake
• 30 ml (2 tbsp) melted butter

For the apples

• 3 crisp apples
• 30 ml (2 tbsp) butter
• 2.5 ml (½ tsp) ground cinnamon

For serving

• Brins de Gouda Bergeron
• 180 ml (¾ cup) store-bought salted caramel sauce
  

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Cut the pound cake into sticks about 1 cm (½ in) thick. Arrange the sticks on the prepared baking sheet, then lightly brush them with melted butter on all sides. Bake for 6 to 8 minutes, turning halfway through, until lightly golden. Set aside.
3. Meanwhile, peel and core the apples, then cut them into thick slices. In a large skillet over medium-high heat, melt the butter. Add the apples a nd cinnamon and cook for 4 to 5 minutes, gently turning them halfway through, until the apples are lightly golden but still firm.
4. Warm the caramel sauce in the microwave or in a small saucepan.
5. To serve, arrange the cake “fries” on a serving platter. Top with the warm apples and Brins de Gouda Bergeron. Drizzle with the salted caramel sauce, then serve immediately.