Apple Pound Cake

Apple Pound Cake is dense, full of buttery flavor synonymous with pound cakes, loaded with fresh apples that keep it moist. It’s drenched in a delectable 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.

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! See my ultimate pound cake guide for everything you need to know about pound cake! 

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 Baking Guide– it’s full of tips, tricks and the BEST apple treats! 

Ingredients and Substitutions

No cake mix necessary for this easy Apple Pound Cake recipe! It’s made of staple 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 for a tender crumb.
• All Purpose Flour
• Milk – Use full fat for best results, however you can use whatever you have on hand.
• Vanilla Extract
• 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.

How to Make Apple Pound Cake

1. Prep – Grease 1 lb loaf pan and preheat oven to 300 degrees F.
2. Make Batter – In a mixing bowl, beat butter until light in color . Gradually incorporate sugar and cinnamon until fluffy. Add eggs one at a time on low. Alternate adding flour and milk until smooth. Add vanilla.
3. Add Apples – Fold in apples.
4. Bake – 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.
5. Glaze – Top with glaze.

How to Store Pound Cake

• 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.

My Favorite Loaf Pan

This gold touch loaf pan bakes evenly and offers a smooth release.

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Did you make this? Rate the recipe and tag me on social @julieblanner!

5 from 27 votes

Apple Pound Cake

Author: Julie Blanner

Prep Time 10 mins

Cook Time 1 hr 5 mins

Total Time 1 hr 15 mins

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.

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Ingredients

• ▢ 1 cup unsalted butter softened to room temperature
• ▢ 1½ cups white granulated sugar
• ▢ ½ teaspoon cinnamon
• ▢ 3 eggs room temperature
• ▢ 2 cups all-purpose flour
• ▢ ¾ cup milk room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2 apples peeled and chopped

Optional Glaze

• ▢ 6 tablespoons butter unsalted, melted
• ▢ 3 cups powdered sugar
• ▢ 2 teaspoons vanilla
• ▢ 3 tablespoons heavy cream can substitute milk

Instructions

• Grease 1 lb loaf pan and preheat oven to 300°F.
• In a large mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and cinnamon until light and fluffy.
• On low, add eggs one at a time until just incorporated.
• Gradually add flour and milk alternating until smooth. Add vanilla extract. Fold in apples.
• Pour batter into 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: Top with glaze.

Optional Glaze

• In a large mixing bowl, combine butter, powdered sugar, vanilla and heavy cream on medium until smooth.
• Warm in microwave 30 seconds to make it a pourable. Pour over top of pound cake and allow to set before slicing.

Tips

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.

© Author: Julie Blanner

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