Apple pound cake is dense, full of buttery flavor synonymous with pound cakes, and loaded with fresh apples that keep it moist. It’s drenched in an optional glaze that slices perfect, every time.
“It is absolutely delicious! A big hit for the whole family. I added some toasted walnuts on top for an added crunch.”
★★★★★
SABRINA
Apple Pound Cake is an easy recipe that is so beautiful, everyone will feel like you poured your heart and soul into it, even if it only takes 15 minutes!
You can use a classic loaf pan like I did, or take it up a notch by using this beautiful apple loaf pan. Either way, serve it on a platter and coat it with glaze for a simple yet stunning presentation.
Fun fact: it is called Pound Cake because it is traditional made with a pound each of four key ingredients: flour, butter, eggs and sugar. For this recipe, I incorporated apples for a little fall flavor and to use our apple picking bounty. It makes a thick, dense slice we’ve all come to love with the most delicious crumbs.
Apples not only add fall flavor, but they make this pound cake incredibly moist. Are you loving the fall flavor of apple everything as much as we are? Check out my detailed apple recipes – it’s full of tips, tricks and the BEST apple treats!
If apples aren’t your thing, or they are out of season, try my Giant Donut Cake, Honey Lemon, or Peanut Butter Cake.
Ingredients
- Butter – Softened to room temperature.
- White Granulated Sugar
- Cinnamon – Adds a hint of fall warmth. You can use apple pie spice if you prefer!
- Eggs – Room temperature gives the pound cake a tender crumb.
- All Purpose Flour – Sifted or spooned into measuring cup for accuracy.
- Milk – Use full fat for best results, however you can use whatever you have on hand.
- Vanilla Extract – Adds a touch of flavor.
- Apples – Use your favorite apples! Our favorites for baking include Jonathan, Honeycrisp, Granny Smith, Braeburn, Golden Delicious, Gala and Pink Lady.
Optional Glaze
- Butter – Salted or unsalted, your preference.
- Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy.
- Vanilla Extract – Pure rather than imitation if possible. Even better? Make your own!
- Heavy Cream – You can substitute milk if needed.
Variations
- Add a teaspoon of these homemade Mulling Spices (ground) to give your apple pound cake even more warm and cozy fall flavor!
- The glaze on this Apple Pound Cake hardens just enough for the perfect slice, yet is so delectable. Top it off with a classic glaze, cream cheese glaze, apple pie glaze or caramel glaze.
Tips from my Test Kitchen
- Bring ingredients to room temperature for the perfect crumb.
- Use full-fat ingredients (no margarine).
- Use the toothpick test to prevent over or under-baking. Insert a toothpick into the center. When it comes out clean and the crust is golden brown, remove from oven and allow to cool.
Pound Cake Recipes
Apple Pound Cake
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1½ cups white granulated sugar
- ½ teaspoon ground cinnamon
- 3 large eggs room temperature
- 2 cups all-purpose flour sifted or spooned into measuring cup for accuracy
- ¾ cup milk room temperature
- 2 teaspoons vanilla extract
- 2 apples peeled and chopped
Optional Glaze
- 6 tablespoons unsalted butter melted
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream substitute milk
Instructions
- Grease 1 lb loaf pan and preheat oven to 300°F.
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and cinnamon until light and fluffy.1 cup unsalted butter, 1½ cups white granulated sugar, ½ teaspoon ground cinnamon
- On low speed, add eggs one at a time until just incorporated.3 large eggs
- Using the paddle attachment or spatula, gradually add flour and milk alternating until smooth. Add vanilla extract until just combined. Fold in apples.2 cups all-purpose flour, ¾ cup milk, 2 teaspoons vanilla extract, 2 apples
- Pour batter into prepared loaf pan and fill ¾ high to compensate for rise. Bake 65 minutes or until a toothpick inserted into the center of the cake comes out clean.
Optional Glaze
- In a large mixing bowl with a whisk attachment on low speed, add butter and gradually add powdered sugar, vanilla and heavy cream. Beat on medium speed until smooth.6 tablespoons unsalted butter, 3 cups powdered sugar, 2 teaspoons vanilla extract, 3 tablespoons heavy cream
- To make it pourable, warm in microwave 30 seconds. Pour over top of completely cooled pound cake. Allow to set before slicing.
Julie’s Tips
- Use your favorite apples! Our favorites for baking include Jonathan, Honeycrisp, Granny Smith, Braeburn, Golden Delicious, Gala and Pink Lady.
- Bring ingredients to room temperature for the perfect crumb.
- Use full-fat ingredients (no margarine).
- Bake until a toothpick comes out clean and the crust is golden brown.
Storage Notes
- Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days. Once you cut pound cake, moisture begins to escape. Use plastic wrap to cover the exposed slice.
- Refrigerate – Pound Cake can be store refrigerated up to 5 days. Cover with plastic wrap and store in an airtight container or bag.
- Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This was super easy to make and so so tasty. I used honey crisp apples. They added so much moisture and yum! This is not a super sweet dessert. I also added a little almond extract to the icing. Great stuff!!!
I put this into 1 loaf pan but it was getting pretty dry while the center was under cooked. It was still good! Should I split into 2 smaller pans? If I made these into muffins, do you recommend the same 300° temp? How long?
Hi Tara! What kind of baking dish were you using? That will best help me address. You can tent the edges or split them into smaller pans and use the toothpick test as well.
This recipe was a big hit. Definitely need a mixer.
I baked in 7 individual tins to share.
Thank you
Hi Tracy! I love it! Thanks for the tips and taking the time to rate my recipe. I appreciate it!!
There is no baking soda, baking powder or salt. Or is it supposed to rise?
Hi Betty! I detail that in the post. Pound cake is leavened in the process, whipping air into the batter. Enjoy!
This pound cake was AMAZING!! Thanks for sharing this recipe.
Next up protein pancakes
Thank you! I hope you try more of my easy pound cake recipes and glazes! Thanks for taking a moment to rate!