This post may contain affiliate links. Please read our disclosure policy.
This simple Apple Pound Cake is dense, full of that buttery flavor synonymous with pound cakes, loaded with fresh apples that keep it moist and covered in an incredible glaze that slices perfect, every time.
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.
Are you loving the fall flavor of apple everything as much as we are? You need to check out my detailed Apple Baking Guide– it’s full of tips, tricks and the BEST apple treats!
Table of Contents
Why You’ll Love this Apple Pound Cake
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. I love pound cakes for their rich flavor, simplicity and the fact that they are suitable for so many occasions!
In fact, if you love pound cake as much as I do, be sure to check out my ultimate pound cake guide– you’ll learn everything you need to know!
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.
Ingredients
No cake mix necessary for this easy Apple Pound Cake recipe – it’s foolproof and made of staple ingredients including flour, butter, eggs, sugar, milk, apples, cinnamon and vanilla.
- Butter – softened
- White sugar
- Cinnamon
- Eggs
- All Purpose flour
- Milk
- Vanilla Extract
- Apples – peeled and chopped
How to Make this Pound Cake
- Grease 1 lb loaf pan and preheat oven to 300 degrees.
- In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and cinnamon until fluffy.
- Add eggs one at a time on low.
- Alternate adding flour and milk until smooth. Add vanilla.
- Fold in apples.
- Pour into loaf pan and fill 3/4 high to compensate for rise. Bake one hour five minutes or until a toothpick comes out clean.
- Optional: Top with glaze.
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, but unlike so many other glazes, isn’t dry, but delectable. If you want to mix it up, you can use a cream cheese glaze, apple pie glaze or a caramel glaze.
How to Store Pound Cake:
Store covered at room temperature – an upside down bowl will do, for up to 5 days. Once you cut pound cake, moisture begins to escape. Use plastic wrap to cover the exposed slice. Sliced pound cake keeps for 3-4 days.
Tips for Making the Best Apple Pound Cake:
- 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.
I hope you enjoy this easy Apple Pound Cake as well! If you make it, don’t forget to leave a 5 star rating in the comments! You can also share photos.
You’ll Also Love these Easy Pound Cake Recipes:
- Pumpkin Pound Cake
- Classic Pound Cake
- Lemon Pound Cake
- Orange Pound Cake
- Cinnamon Pound Cake
- Chocolate Chip Pound Cake
- Brown Sugar Pound Cake with Salted Caramel
More Easy Apple Recipes
Did you make this? Rate the recipe and tag me on social @julieblanner!
Apple Pound Cake
This simple Apple Pound Cake is dense, full of that buttery flavor synonymous with pound cakes, loaded with fresh apples that keep it moist and covered in an incredible glaze that slices perfect, every time.
Yield
Ingredients
Instructions
- Grease 1 lb loaf pan and preheat oven to 300 degrees.
- In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and cinnamon until fluffy.
- Add eggs one at a time on low.
- Alternate adding flour and milk until smooth. Add vanilla.
- Fold in apples.
- Pour into loaf pan and fill 3/4 high to compensate for rise. Bake one hour five minutes or until a toothpick comes out clean.
- Optional: Top with glaze.
Tips
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.
Store covered at room temperature – an upside down bowl will do, for up to 5 days. Once you cut pound cake, moisture begins to escape. Use plastic wrap to cover the exposed slice. Sliced pound cake keeps for 3-4 days.
Nutrition Information
Calories: 418kcal (21%), Carbohydrates: 55g (18%), Protein: 5g (10%), Fat: 20g (31%), Saturated Fat: 12g (60%), Cholesterol: 99mg (33%), Sodium: 190mg (8%), Potassium: 116mg (3%), Fiber: 2g (8%), Sugar: 35g (39%), Vitamin A: 693IU (14%), Vitamin C: 2mg (2%), Calcium: 41mg (4%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Gram x 3 says
Is this enough batter for a bundt pan? Or does the recipe need to be doubled?
Julie Blanner says
You need to double got a bundt – don’t fill all the way as it will rise. Enjoy!
Elizabeth says
could this recipe be modified for a layer cake for a fall wedding
Julie Blanner says
I am honestly not sure. I haven’t tested it in a cake pan.
Mary says
Shouldn’t there be a leavening agent? Like baking powder. Or baking soda.Â
Julie says
Eggs are the sole leavening agent for pound cake. Enjoy!
Selma says
This looks delicious Im baking it right now hope it tastes good!?
Julie says
I look forward to hearing what you think!
Kristyn says
This looks absolutely amazing!! I love pound cakes & that frosting…mmm!! Thank you!