Fresh Apple Pound Cake(From 1975 Edition)
A moist, flavorful apple pound cake featuring fresh apples and pecans, perfect for fall gatherings or as a comforting dessert with a cup of tea.
Ingredients
Instructions
- Grease and flour a 10 x 4-inch Bundt pan.
- Thoroughly stir together the flour, baking soda, and salt.
- In a large bowl of an electric mixer, at medium speed, beat together the corn oil, granulated sugar, eggs, and vanilla until combined.
- Gradually beat in the flour mixture until smooth.
- Fold in the finely chopped, pared apples and chopped pecans.
- Turn the batter into the prepared pan.
- Bake at 325°F (163°C) until the cake tester inserted in the center comes out clean, about 1 hour and 20 minutes.
- Place the cake in the pan on a wire rack and cool for 20 minutes.
Tips & Substitutions
For a moister cake, try adding a bit of unsweetened applesauce or yogurt to the batter. If you prefer a lighter option, consider substituting half of the corn oil with unsweetened applesauce. Ensure your apples are well-pared and chopped to avoid large chunks in the cake. This recipe is a great way to use up extra apples from the season.
Serving Suggestions
Serve the apple pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, drizzle with caramel sauce, reminiscent of 'Cousin Charlie's Christmas Caramel Corn'. This cake also makes for a lovely brunch treat alongside fresh fruit.
Storage & Reheating
Store leftover apple pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature, then warm in a preheated oven at 300°F (150°C) for about 10-15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Apple Pound Cake(From 1975 Edition) contains roughly 800 calories, with 8g protein, 116g carbohydrates, and 35g fat. It is an excellent source of vitamin C (28% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 503mg per serving (22% 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 different nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds, depending on your preference. Just ensure the nuts are roughly chopped for even distribution in the batter. This flexibility allows you to customize the flavor and texture to your liking.
What type of apples work best for this pound cake?
For the best flavor and texture, use firm apples like Granny Smith, Honeycrisp, or Fuji. These varieties hold their shape well during baking and provide a nice balance of sweetness and tartness, enhancing the overall taste of the cake.
Can I make this cake ahead of time?
Absolutely! This pound cake keeps well and can be made a day or two in advance. Just be sure to store it properly to maintain its moisture. It actually tastes even better after resting, as the flavors have more time to meld together.
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).