Description
This Apple Pound Cake is a moist, tender cake infused with warm cinnamon and studded with fresh chopped apples and optional nuts. Perfect for dessert or an afternoon treat, it combines classic pound cake richness with fruity freshness and a subtle crunch, finished with an optional dusting of powdered sugar.
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
Add-ins
- 2 cups apples, peeled, cored, and chopped (about 2 medium apples)
- 1/4 cup chopped walnuts or pecans (optional)
Topping
- 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 during baking.
- 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, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, which should take about 3-4 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Incorporate the Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until all ingredients are combined to keep the batter tender.
- Add the Apples and Nuts (Optional): Gently fold in the chopped apples into the batter, ensuring even distribution. If desired, fold in the chopped walnuts or pecans for added texture and flavor.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake for 60-70 Minutes: Place the cake in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake top should be golden brown.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Optional Finishing Touch: Once cooled, dust the top of the cake with powdered sugar for an elegant presentation and a touch of sweetness before serving.
Notes
- Use tart apples like Granny Smith for a balance of sweetness and acidity.
- Ensure butter is softened, not melted, for better creaming with sugar.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Check doneness by inserting a toothpick into the center; clean or few crumbs mean it’s ready.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The walnuts or pecans are optional but add a nice crunch and flavor contrast.
