This pound cake is delicious and super simple to make! Have it for breakfast or serve it with tea!
A pound cake is a kind of cake that is typically baked in a loaf pan or Bundt pan. Pound cake was created in Europe during the early 18th century. Early recipes for the cake included a pound of each ingredient needed; a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. Our modern day standard loaf pans could never hold the same amount of ingredients needed for these older style pound cakes! Pound cakes were originally meant to be served for large social celebrations like parties and weddings, thus they had to be big.
I have loved pound cake since I was a little girl. I would cherish every slice I could get and enjoy the moist texture of the cake. By the time I reached high school I started baking a lot more and pound cake was something I experimented with a great deal. I watched cooking and baking shows to get inspiration. Ina Garten, also known as the “Barefoot Contessa”, was an idol of mine growing up. I watched her show all the time as a child and I loved her grace and style in the kitchen. I loved how she used fresh local ingredients in a lot of her recipes and I wanted to do that for myself.
Apples are one of my favorite fruits. When I was little I would always be grabbing a Red Delicious apple for a snack. As I grew older I discovered all kinds different kinds of apples thanks to farmer’s markets. The east coast grows many varieties of apples and I got to experience many kinds like Honeycrisp, Pink Lady, and Fuji.
After going apple picking with my family this autumn we had picked over 40 pounds of apples! With this plethora of apples we brainstormed what kind of apple recipes we could create using these beautiful fruits. Apple sauce, apple butter, and apple jam were all suggested. I ended up making Apple Turnovers and French Apple Cake. Then I thought an apple pound cake would be a nice dessert to create as well. I experimented with the recipe and created a pound cake that was moist and full of apple flavor. My family really liked this recipe, and I hope your family likes it too. Please enjoy!
Moist Apple Pound Cake Recipe
Yields 1 loaf
Prep Time 15 minutes
Bake Time 50-60 minutes
Specialty tools: Standard Loaf Pan (8 1/2 x 4 1/2 x 2 1/2-inch pan)
Drink Pairing Suggestion: White Tea or Milk
2 apples, peeled and chopped
1 tablespoon ground cinnamon
1 tablespoon granulated sugar
1 tablespoon lemon juice
8 ounces unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons sour cream
1 1/2 cups all purpose flour, sifted
1 teaspoon kosher salt
2 teaspoons baking powder
Oil and flour for greasing
To Serve: whipped cream
Preheat oven to 350 F.
Place parchment paper at the bottom of the loaf pan. Grease and flour the pan.
In a medium bowl, mix together the chopped apples, cinnamon, sugar, and lemon juice. Set aside.
In a large bowl, cream butter and sugar together until smooth.
Add the eggs, vanilla extract, and sour cream to the bowl and stir.
Gently fold in the apples.
Slowly stir in sifted flour, salt, and baking powder, mix until just combined. Over mixing will cause the cake to be too dense.
Pour batter into the prepared loaf pan. Smooth the top of the batter.
Bake for 50 to 60 minutes, until golden brown and toothpick inserted comes out clean.
Cool in the pan for 15 minutes. Turn the pound cake onto a cooling rack.
Cut into slices and serve warm or at room temperature. Serve with whipped cream.
Sifted flour is very important for this recipe to ensure the proper texture for the pound cake.
Honeycrisp, Evercrisp, Granny Smith, Pink Lady, and Jonagold apples all work well in this cake. Use what is fresh, local, and available to you!
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