Description
This classic Apple Pound Cake recipe features a moist and dense cake infused with warm cinnamon flavor and tender chunks of fresh apples. Enhanced with a hint of vanilla and optional crunchy nuts, this homemade pound cake is perfect for dessert or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Additional Ingredients
- 2 cups apples, peeled, cored, and chopped (about 2 medium apples)
- 1/4 cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined. Set aside for later use.
- Cream the Butter and Sugar: In a large bowl, use a mixer to cream the softened butter with the granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract for added flavor.
- Incorporate the Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Add the Apples and Nuts (Optional): Gently fold in the chopped apples to distribute them evenly throughout the batter. If desired, also fold in the chopped walnuts or pecans for added texture.
- Bake the Cake: Pour the batter into the prepared pan, spreading it out evenly to ensure uniform baking.
- Bake Until Done: Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The cake top should be golden brown.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes; then transfer it to a wire rack to cool completely, which prevents sogginess from condensation.
- Serve: Once fully cooled, optionally dust the top with powdered sugar before slicing and serving for a touch of sweetness and presentation.
Notes
- You can substitute apples with other firm fruits like pears for a different flavor variation.
- Ensure the butter is softened to room temperature for easier creaming and a lighter texture.
- If you prefer a nut-free version, simply omit the walnuts or pecans.
- The sour cream adds moisture and tenderness; do not substitute with milk or water for best results.
- Check the cake’s doneness a few minutes before the minimum baking time to prevent overbaking.
