Apple Cinnamon Pound Cake
A moist, flavorful apple cinnamon pound cake with chopped nuts and raisins, perfect for fall gatherings or cozy afternoons, topped with a buttermilk sauce for extra richness.
Ingredients
Instructions
- Cream together oil, sugar, and eggs.
- Add dry ingredients; mix well.
- Then add chopped apples, nuts, and raisins.
- Pour the heavy dough into a floured pan.
- Bake at 325°F for 1 hour and 45 minutes.
- When done, leave in the pan, pour buttermilk sauce over the cake, and let cool completely.
Tips & Substitutions
For a lighter texture, consider using a mix of apples, such as Honeycrisp or Fuji, alongside the Granny Smith for added sweetness. If you prefer a nut-free version, you can omit the nuts or replace them with sunflower seeds. Make sure to chop the apples evenly to ensure they distribute well throughout the cake. This recipe can also be adapted by adding a dash of nutmeg for extra warmth, as seen in some American recipes.
Serving Suggestions
Serve the Apple Cinnamon Pound Cake with a drizzle of Vanilla Frosting for added sweetness and a touch of elegance. It pairs beautifully with a scoop of vanilla ice cream or whipped cream on the side. For a comforting breakfast option, enjoy a slice with a cup of coffee or tea, making it a delightful start to your day.
Storage & Reheating
Store leftover Apple Cinnamon Pound Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep it moist, place a slice of bread in the container. For reheating, microwave slices for about 10-15 seconds or warm in the oven at 300°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Cinnamon Pound Cake contains roughly 2702 calories, with 29g protein, 291g carbohydrates, and 157g fat. It is an excellent source of vitamin C (75% of the Daily Value), protein (58% of the Daily Value), and potassium (57% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2955mg per serving (128% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend if needed. However, the texture may vary slightly. If using whole wheat flour, consider using half whole wheat and half all-purpose for a healthier option while maintaining a good texture.
What can I use instead of raisins?
If you're not a fan of raisins, feel free to replace them with dried cranberries or chopped dates for a different flavor. You could also use chocolate chips for a sweeter twist, which would complement the cinnamon beautifully.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that this pound cake has a denser texture, so it may take longer to bake than lighter cakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).