Best Apple Pound Cake Recipes

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JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE



Jim's Apple Raisin Pound Cake with Praline Glaze image

This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!

Provided by JimJimmy

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h50m

Yield 20

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground allspice
1 teaspoon salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
3 cups apples - peeled, cored and shredded
1 cup chopped pecans
1 cup raisins
½ cup white sugar
½ cup light brown sugar
½ cup half-and-half cream
¼ teaspoon salt
½ cup butter, softened
1 cup chopped pecans
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
  • In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
  • For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g

APPLE CIDER POUND CAKE



Apple Cider Pound Cake image

Fall in New England is so beautiful, and the apples here are the best! This apple cider cake is a family favorite and I like to serve it with hot cocoa.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 18

3 cups sugar
1-1/2 cups butter, softened
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
ICING:
1/2 cup sugar
1/4 cup butter, cubed
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

Steps:

  • In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. , Bake at 325° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.

Nutrition Facts : Calories 469 calories, Fat 22g fat (13g saturated fat), Cholesterol 133mg cholesterol, Sodium 339mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.

APPLE POUND CAKE



Apple Pound Cake image

A cider glaze makes each slice of this rich apple pound cake nice and sweet. It's a favorite fall treat at our house. -Mary Martin, Madison, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or juice
1/2 cup packed brown sugar
2 tablespoons butter

Steps:

  • In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Nutrition Facts :

APPLE POUND CAKE



Apple Pound Cake image

Provided by Sunny Anderson

Categories     dessert

Time 2h15m

Yield 16 to 20 slices

Number Of Ingredients 12

5 jumbo-sized eggs, separated
1 cup buttermilk
4 sticks butter, plus 1 tablespoon, for pan
3 cups cake flour, plus 2 tablespoons, for pan
1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
2 1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 teaspoons baking powder
Special equipment: 10-inch Bundt cake pan

Steps:

  • Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)
  • Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.
  • In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE



APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE image

Categories     Apple

Number Of Ingredients 13

1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 medium Granny Smith apples, peeled, cored and chopped
1 cup walnuts, chopped
1/2 cup butter or margarine
2 teaspoons milk
2 cups white sugar
1/2 cup brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
  • In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
  • Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
  • Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake.
  • I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

PAULA DEENS CARAMEL APPLE NUT POUND CAKE



Paula Deens Caramel Apple Nut Pound Cake image

Here is another Paula Deen Recipe! I simply LOVE Paula Deen, and if given the opportunity to ever meet this great lady would absolutely wet myself ! She has this in her Magazine "Cooking With Paula Deen" and is one of the contest winners for Brand Name Recipes donated by Linda Rizzo of Trevor, Wisconsin, this one is using Campbells, which is another plus in my book. I am the fundraising Coordinator for our small school up here, and Campbell's Labels for Education is one of our projects to help bring in equipment and extras for our students. Please be sure to check with your local schools to see if they are using these, and don't throw those little points on the label away, they are very valuable for our students.

Provided by Chabear01

Categories     Dessert

Time 1h55m

Yield 1 10" fluted cake

Number Of Ingredients 13

1 cup granny smith apple, peeled, cored, and diced (about 1 large)
1 cup walnuts, chopped
3 1/4 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract, divided
1 (3 1/2 ounce) package pudding mix, instant butterscotch flavored
1 (10 3/4 ounce) can cheddar cheese soup
1 teaspoon baking powder
1/2 cup butter
2 cups dark brown sugar, firmly packed
2 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
  • In a medium bowl, combine apples, walnuts and 1/4 cup flour.
  • In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
  • In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
  • Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
  • In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

APPLE HARVEST POUND CAKE



Apple Harvest Pound Cake image

When apple season comes in I usually go to the orchard and get lots of apples to make delicious apple recipes. This one I especially enjoy. It consist of fresh apples, chopped nuts and a divine caramel sauce which makes this cake. I have had this cake recipe for such a long time. I believe I got it from Betty Crocker...

Provided by Betty Graves

Categories     Cakes

Time 1h30m

Number Of Ingredients 12

2 c sugar
2 tsp vanilla
3 eggs
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 c chopped nuts
caramel glaze
1/2 c butter or margarine
1/2 c packed brown sugar
2 tsp milk

Steps:

  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube/bundt cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
  • 2. Bake 60 to 90 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack. In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
  • 3. Note: I usually punch small holes in the cake for the glaze to go down in the cake. Not many just enough to give it a good flavor inside the cake.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE



Apple Harvest Pound Cake with Caramel Glaze image

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!

Provided by Dani

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 cups white sugar
1 ½ cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
½ cup butter or margarine
2 teaspoons milk
½ cup brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
  • In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
  • Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
  • Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

Nutrition Facts : Calories 681.9 calories, Carbohydrate 71.1 g, Cholesterol 66.8 mg, Fat 42.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 374.4 mg, Sugar 45.5 g

APPLE WALNUT POUND CAKE



Apple Walnut Pound Cake image

Almost a pound cake. We like it sliced, spread with butter, then microwaved just until warm.

Provided by Mary

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 12

Number Of Ingredients 11

½ cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons buttermilk
1 cup chopped apples
½ cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
  • Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
  • Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
  • Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 35 g, Cholesterol 51.4 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 259.4 mg, Sugar 18.2 g

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE [166]



APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE [166] image

Categories     Cake     Thanksgiving     Apple     Fall

Yield 12 Servings

Number Of Ingredients 13

2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack. Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

THE APPLE BARN FRESH APPLE POUND CAKE



The Apple Barn Fresh Apple Pound Cake image

This recipe is from the cookbook that my brother & sister n law bought me. It was submitted to the cookbook by Georgia Kilpatrick from Sevierville Tn. ( the photo is my own)This cake is so moist and yummy, with or without the brown sugar topping. And I did make 2 subs in this, I used walnuts instead of pecans and I also used dark...

Provided by Kathy Griffin

Categories     Fruit Desserts

Time 1h45m

Number Of Ingredients 13

3 c all purpose flour, spooned into cup
1 tsp baking soda
1 tsp salt
1 1/2 c corn oil
2 c sugar
3 large eggs, room temp
1 1/2 tsp vanilla extract
1 1/4 c pecans, medium-fine chopped
1 1/2 c apples, finely chopped
BROWN SUGAR TOPPING ( OPTIONAL)
1/2 c butter or margarine
1/2 c light brown sugar, packed
2 tsp milk

Steps:

  • 1. Sift flour,baking soda and salt together in a bowl. In a large bowl beat oil, sugar eggs and vanilla on medium for 3-4 minutes until well blended. Gradually add flour mixture; beat until smooth, fold in pecans and apples. Pour batter into a greased and floured bundt pan. Bake in a preheated 325 degree oven for 1 hr 20 min or until cake test done. Cool on wire rack 20 minutes. Serve warm with brown sugar topping ( optional)
  • 2. Brown Sugar Topping:
  • 3. Combine all ingredients in a small sauce pan and bring to a boil over medium heat, cook 2 minutes stirring constantly. Spoon hot sugar mixture over warm cake

RAW APPLE POUND CAKE



Raw Apple Pound Cake image

This is great all the time, but really great for Christmas. Washington Red Skin Apples work best

Provided by Pat Thornton

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 12

Number Of Ingredients 8

1 ½ cups vegetable oil
2 cups white sugar
3 eggs
3 cups self-rising flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups apples - peeled, cored and diced
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan.
  • Cream together oil, sugar, and eggs. Blend in flour, cinnamon, and vanilla. Stir in chopped apples and nuts. Pour batter into prepared pan.
  • Bake for 1 hour, or until done. Cool.

Nutrition Facts : Calories 612.5 calories, Carbohydrate 63 g, Cholesterol 46.5 mg, Fat 38.9 g, Fiber 3 g, Protein 6 g, SaturatedFat 4.8 g, Sodium 414.7 mg, Sugar 37.3 g

YUMMY APPLE POUND CAKE



Yummy Apple Pound Cake image

This is a moist and versatile cake. Use any type of fresh fruit in place of the apples.

Provided by Gigi

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h

Yield 14

Number Of Ingredients 11

1 cup vegetable oil
½ cup butter
1 ½ cups white sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla extract
3 cups chopped apples
1 cup maraschino cherries, chopped
1 cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a medium bowl, cream together the oil, butter and sugar. Beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the egg mixture. Finally, fold in the vanilla, apples, cherries, and walnuts. Pour batter into the prepared pan.
  • Bake for 75 to 90 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 51.4 g, Cholesterol 57.3 mg, Fat 29.1 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 7.1 g, Sodium 235.5 mg, Sugar 24.2 g

APPLE BUTTER POUND CAKE WITH CARAMEL GLAZE RECIPE



Apple Butter Pound Cake with Caramel Glaze Recipe image

Provided by BobLongo

Number Of Ingredients 14

For the cake
1 stick unsalted butter, softened
1 1/2 cups apple butter, divided
2 cups sugar
6 large eggs
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
3 cups all-purpose flour
1 cup heavy cream
For the caramel
1/2 cup light brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream

Steps:

  • yield: 12 SERVINGS prep time: 10 MINUTES cook time: 1 HOUR total time: 1 HOUR 10 MINUTES Liberally grease a 10-inch bundt pan with nonstick spray. Set aside. Do not preheat the oven. In the bowl of a stand mixer, cream together the butter, 1/2 cup of the apple butter and sugar. Scrape down the sides of the bowl. Add the eggs one at a time, beating well before adding the next, occasionally scraping down the sides of the bowl. In another bowl, combine the flour, cinnamon, salt and baking powder. Add one third of the flour mixture to the batter, and stir on low speed just until combined. Add half of the cream and stir on low speed just until combined. Repeat with another third of the flour, the remaining half of the cream, then the remaining third of the flour. Scrape half of the cake batter into the prepared bundt pan. Place dollops of the remaining apple butter in the center of the batter. Scrape the remaining half of the batter into the pan. Place the pan in the cold oven, and turn the temperature to 325 degrees. Set a timer for 1 hour. After 1 hour, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, place the cake back in the oven until completely baked. While the cake is baking, place the caramel ingredients to a small saucepan and set over medium-high heat. Bring to a boil, then turn heat to low and simmer for 5 minutes. Remove from the heat and stir in vanilla. Turn the cake out of the pan onto a serving plate. Drizzle the caramel over the cake. Serve warm or at room temperature.

APPLE CIDER POUND CAKE



Apple Cider Pound Cake image

Make and share this Apple Cider Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 24 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
2 cups sugar
1 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
6 large eggs, at room temperature
1 cup unsalted butter, softened
1 cup unsweetened apple cider or 1 cup apple juice
1/2 cup vegetable shortening
1 teaspoon vanilla extract
2 cups packed dried apple rings, chopped
2 1/4 cups powdered sugar
3 tablespoons unsalted butter, melted and slightly cooled
3 tablespoons unsweetened apple cider or 3 tablespoons apple juice
1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour.
  • In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
  • Add eggs, butter, apple cider, shortening, and vanilla to flour mixture.
  • Using an electric mixer on medium speed, beat for 1 minute, until blended.
  • Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes.
  • Gently stir in dried apples.
  • Spread batter evenly in prepared pan.
  • Bake for 80-90 minutes or until pick comes out clean.
  • Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
  • When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately.
  • Drizzle icing over top of cooled cake.

POUND CAKE WITH VANILLA ICE CREAM AND APPLE CIDER SAUCE



Pound Cake with Vanilla Ice Cream and Apple Cider Sauce image

Categories     Cake     Dairy     Nut     Dessert     Bake     Kid-Friendly     Fall     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

3 cups apple cider
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1/4 teaspoon vanilla extract
2 drops lemon extract
4 slices purchased pound cake
1 pint vanilla ice cream
1/2 cup walnuts, toasted, chopped

Steps:

  • Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes. Add cream; boil until slightly thickened, about 2 minutes. Transfer to bowl. Whisk in butter and both extracts. Cool slightly, then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
  • Place 1 slice of cake on each plate. Top each with ice cream, sauce and nuts.

APPLE RICOTTA POUND CAKE WITH SEA SALT CARMEL SAUCE



APPLE RICOTTA POUND CAKE WITH SEA SALT CARMEL SAUCE image

Categories     Cake     Fruit     Dessert     Bake

Yield 10-12

Number Of Ingredients 19

Cake
3 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 1/2 cups whole milk ricotta cheese
3 large eggs
1/4 cup apple cider
1 1/2 tsp vanilla
2 tsp cinnamon
2 diced Haralson apples
Sea Salt Caramel Sauce
3/4 cup sugar
1/2 cup of water
1/2 cup plus 2 Tablespoons heavy cream
5 tablespoons of unsalted butter cut in pieces
1 tsp fleur de sel or other good quality sea salt.

Steps:

  • Make the cake 1. Preheat oven to 325 degrees F Grease and flour a 12 cup Bundt pan. Combine the flour, baking powder, baking soda and salt in a medium mixing bowl. 2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the Ricotta cheese and beat until smooth. 3. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the apple cider, vanilla, and cinnamon. 4. Turn the mixer to low and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Fold in diced apples with a wooden spoon. 5. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. 6. Cool the cake in the pan for 15 minutes, the invert onto a rack to cool completely. Make the Caramel Sauce: 1. While the cake is baking, combine the sugar and water in a small heavy saucepan. Bring to a boil. Continue to boil the mixture until it turns a light amber color. Do not stir. If part of the syrup is turning darker than the rest, gently tilt the pan to even out the cooking. If needed, you can occasionally wash down the sides of the pan with a pastry brush dipped in very cold water. 2. When the syrup is a uniform amber color, slowly stir in the heavy cream- slightly warmed, with a long handled wooden spoon. Mixture will bubble up. When the bubbling has subsided, remove the pot from the heat, and stir in the butter and sea salt until the butter is melted. Transfer to a large heatproof measuring cup and let cool to warm before using. 3. Pour 1/2 of the sauce over the cake and let drizzle down the sides. Cut cake in wedges and serve with sauce.

APPLE WALNUT POUND CAKE



Apple Walnut Pound Cake image

Make and share this Apple Walnut Pound Cake recipe from Food.com.

Provided by mysticalmagical

Categories     Dessert

Time 1h10m

Yield 1 nine x five inch cake, 8-10 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons buttermilk
1 cup chopped apple
1/2 cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Butter a 9x5x3-inch pan.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream butter, add sugar slowly, and continue to beat until light and lemon-colored.
  • Beat in eggs.
  • Sift flour with salt, baking soda, and baking powder.
  • Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
  • Stir in the apples, nuts, and vanilla.
  • Spoon batter into prepared pan.
  • Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean.
  • Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

Nutrition Facts : Calories 389.9, Fat 17.9, SaturatedFat 8.2, Cholesterol 83.5, Sodium 373.5, Carbohydrate 52.5, Fiber 1.7, Sugar 27.2, Protein 6.2

APPLE POUND CAKE BY ROSE



Apple Pound Cake by Rose image

Everyone loves this. It's moist and has great flavor. I use Rome apples for it, they are always sweet and soft, done when cake is done. It came originally from a Holocost Survivor, so I want to honor her. Enjoy

Provided by Rose Rauhauser

Categories     Fruit Desserts

Time 2h30m

Number Of Ingredients 11

7 rome apples
2 tsp cinnamon
2 1/3 c sugar, divided
1 c softened butter
4 large eggs
3 c sifted flour
3 tsp baking powder
1/2 tsp salt
1/3c c orange juice
1 1/2 tsp vanilla extract
1 tsp almond extract

Steps:

  • 1. Peel and slice apples, thin. In bowl combine apples,cinnamon and 1/3 cup sugar, set aside In large elec. mixer combine butter and remaining sugar, beat until fluffy, add eggs one at a time. Sift together flour, baking powder and salt, add to the batter a little at a time, mix well. Last add both extracts and orange juice, mix until smooth. Place some in greesed and floured 12 cup tube pan. Place some of the apple slice mixture, continue layering and save best apple slices for the top garnish. Bake at 350 for 1 1/2 hours, test for doneness. Leave in pan at least 15 or 20 minutes to cool. Romove from pan, apple side up for beautiful presentation. If wanted glaze or powder sugar. Not really necessary, whatever u like. I just drizzle with confectioners sugar and milk mixed for more sweetness. Enjoy!!

LINDA'S APPLE POUND CAKE



Linda's Apple Pound Cake image

I was wanting something sweet and I used what I had when I put this recipe together. I have had to make as many as 3 in one week. My family loves this cake. The men on my husband job love it also. I have made some for them to take home. It is best when really ripe apples are used.

Provided by Linda Maddox

Categories     Cakes

Time 2h15m

Number Of Ingredients 15

3 c diced apples
1/2 c oatmeal
1/2 c coconut
2 Tbsp cinnamon
1/4 c sugar
2 stick butter
8 oz cream cheese
3 c sugar
6 eggs
1/4 tsp rum flavoring
1 Tbsp vanilla
3 c self rising flour
3/4 c chopped pecans
ICING
1 can(s) condensed milk

Steps:

  • 1. Mix the first ingredents together and set aside.
  • 2. Meanwhile in a mixing bowl cream together cream cheese, butter, rum and vanllia foavorings, sugar, and eggs one at a time mixing after each until smooth. Using a wooden spoon or spatchula mix in flour one cup at a time, mixing well. Add first 5 ingredents to this and mix well,(again with spoon or spatchula). Pour mixture into greased and floured bundt cake pan. Sprinkle top of cake with the chopped pecans.
  • 3. Preheat oven to 325* for 1hr 30min to 1hr 45min. or until toothpick inserted comes out clean.
  • 4. Icing: Condensed Milk. Polk holes in top of cake while still warm right out of oven and pour the condense milk on top of cake soaking as much as you can in the holes. Allow to cool completely before cutting or placing in cake cover. If it sweats it will effect the taste of the cake. So it has to cool completely before storing.

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Apple pound cake is one of the most popular desserts for people who love the taste of sweet and moist cake. The classic recipe features a rich and buttery cake base that is infused with juicy chunks of apple and a hint of cinnamon. Apple pound cake is perfect as an afternoon snack or as a dessert for special occasions. The recipe is easy to make and can be customized to your liking. In this article, we’ll discuss everything you need to know about apple pound cake and how to make it at home.

History of Apple Pound Cake

Pound cake has a rich history that dates back to the 1700s. The original recipe for pound cake was made with one pound each of butter, sugar, flour, and eggs. The result was a dense and buttery cake that could be served as a dessert or a snack. Over the years, pound cake evolved to include various flavors and ingredients, including fruit. The first apple pound cake recipe was published in the United States in the late 1800s. It was an adaptation of the classic pound cake recipe, but with the addition of apples. The recipe quickly became popular, and today, apple pound cake is an American classic.

Ingredients Used in Apple Pound Cake Recipe

The basic ingredients used in apple pound cake recipe include flour, sugar, eggs, butter, milk, baking powder, cinnamon, and apples. The type of flour used can vary – all-purpose flour, cake flour, or self-rising flour can be used. The sugar used can be white or brown, depending on the desired sweetness and flavor profile. The eggs used should be at room temperature and should be beaten until light and fluffy. The butter should also be at room temperature and should be creamed with the sugar until light and fluffy. Milk can be used to give the cake a moist texture. Baking powder is used to give the cake rise, and cinnamon is used to give it a warm and comforting flavor. Apples are the key ingredient in apple pound cake. You can use any type of apple you like, but Granny Smith apples are the most commonly used variety. They have a firm texture and tart flavor that complements the sweetness of the cake.

Instructions on Making Apple Pound Cake

1. Preheat your oven to 350°F. 2. Grease a loaf pan with butter or cooking spray and dust with flour. 3. In a medium-sized mixing bowl, whisk together the flour, baking powder, and cinnamon. 4. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. 5. Add the eggs one at a time, beating well after each addition. 6. Fold in the dry ingredients, alternating with the milk until the batter is smooth and well combined. 7. Add the diced apples into the batter, folding them through evenly. 8. Pour the batter into the prepared loaf pan. 9. Bake the cake in the preheated oven until a toothpick inserted into the center comes out clean, around 45-50 minutes. 10. Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. 11. Serve the cake warm, with a drizzle of caramel sauce or a dollop of whipped cream, if desired.

Variations of Apple Pound Cake

Apple pound cake can be customized to suit your taste preferences. Here are some variations you can try: 1. Add nuts – Chopped walnuts or pecans can be added to the batter for a crunchy texture. 2. Change the apples – Try using different varieties of apples, such as Honeycrisp, Pink Lady, or Gala, to change the flavor of the cake. 3. Add spices – Besides cinnamon, you can add other spices, like nutmeg or ginger for more depth of flavor. 4. Glaze it – A sweet and sticky glaze can be spread over the cooled cake, such as a caramel or cream cheese glaze. 5. Add cream cheese – Incorporate cream cheese into the batter or use it as a frosting for the cake for an extra creamy and decadent dessert.

Conclusion

Apple pound cake is a delicious and satisfying dessert that is perfect for any occasion. With an easy-to-follow recipe and simple ingredients, you can make a homemade cake that beats any store-bought version. With a few variations, you can create an apple pound cake that suits your taste preferences. Serve it warm with a scoop of vanilla ice cream or coffee for the perfect afternoon treat.
Apple pound cake is a popular dessert that is perfect for any occasion, whether it's a family gathering or a formal dinner party. The cake is moist, dense, and flavorful, thanks to the addition of fresh apples. As with any recipe, there are a few valuable tips to keep in mind when making an apple pound cake to ensure that the final product is delicious and satisfies your taste buds.

Tip 1 - Choosing the right apples

The type of apples you use in your apple pound cake can greatly affect its taste and texture. For the best results, choose apples that are firm, juicy, and slightly tart. Granny Smith apples are a popular choice, but you can also use Honeycrisp, Braeburn, or any other variety of apples that you prefer.

Tip 2 - Preparing the apples

Before adding the apples to the cake batter, it's important to prepare them properly. Peel and core the apples, then chop them into small pieces. You can also slice the apples thinly if you prefer a more uniform appearance in the cake.

Tip 3 - Adding the apples to the batter

When adding the chopped apples to the batter, it's important to mix them in gently so that they are evenly distributed throughout the cake. Be sure not to overmix the batter, as this can cause the cake to become tough and dry.

Tip 4 - Using the right amount of leavening agents

Leavening agents such as baking powder and baking soda are essential ingredients in any pound cake recipe, including apple pound cake. Be sure to measure these ingredients carefully, as using too much or too little can affect the texture and rise of the cake.

Tip 5 - Adding flavor to the cake

While the fresh apples in the cake provide a delicious flavor, you can also add other ingredients to enhance the taste. Cinnamon, nutmeg, and ginger are popular spice options that pair well with apple pound cake. You can also add vanilla extract or almond extract for added flavor.

Tip 6 - Baking the cake

When baking the apple pound cake, it's important to follow the recipe's instructions carefully, as baking times can vary depending on the oven and altitude. Be sure to check the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.

Tip 7 - Cooling the cake

Once the cake is done, it's important to let it cool completely before slicing and serving. This will help the cake retain its moisture and prevent it from becoming dry. You can place the cake on a wire rack to cool, or leave it in the pan to cool if it's a non-stick one.

Tip 8 - Serving the cake

When serving the apple pound cake, you can add a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavor. You can also top the cake with caramel sauce or a sprinkle of powdered sugar.

Conclusion

Apple pound cake is a delicious dessert that is perfect for any occasion. By keeping these valuable tips in mind, you can ensure that your apple pound cake will turn out moist, flavorful, and satisfying. Remember to choose the right apples, prepare them properly, mix the batter gently, use the right amount of leavening agents, add flavor to the cake, bake it carefully, let it cool completely, and serve it with your preferred toppings.

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