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.
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.
Notes
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.