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.
Servings: 10
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.
Notes
- 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.
Nutrition
Calories: 418kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 190mg | Potassium: 116mg | Fiber: 2g | Sugar: 35g | Vitamin A: 693IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg