Karen'S Apple Pound Cake
A moist, flavorful apple pound cake infused with cinnamon, featuring tender apple chunks and a tender crumb, perfect for cozy gatherings or afternoon tea.
Ingredients
Instructions
- Mix peeled and cored apples with cinnamon and sugar; let stand.
- Sift dry ingredients (flour, baking powder, sugar).
- Beat in eggs, oil, and juice into the dry ingredients until smooth.
- Place half of the batter in a greased and floured Bundt pan.
- Add the apple mixture in the middle of the batter.
- Cover with the remaining batter in the pan.
- Sprinkle the top with cinnamon and sugar.
- Bake at 325°F (163°C) for 50 to 60 minutes until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using a mix of sweet and tart apples, such as Granny Smith and Honeycrisp. You can also substitute half of the oil with unsweetened applesauce for a healthier version. If you prefer a less sweet cake, reduce the sugar to 1 1/2 cups. Sifting the flour helps achieve a lighter texture, so don't skip this step.
Serving Suggestions
This Apple Pound Cake can be served plain or with a dusting of powdered sugar for a touch of sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a hot cup of tea or coffee for a delightful afternoon treat. For a complete meal, serve it with a side of fresh fruit or a light salad.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or in a toaster oven until just warmed through, preserving its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Karen'S Apple Pound Cake contains roughly 1874 calories, with 9g protein, 114g carbohydrates, and 157g fat. It is an excellent source of calcium (30% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 571mg per serving (25% 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 other types of fruit instead of apples?
Yes, you can experiment with other fruits like pears or even berries. Just ensure that the moisture content is similar to apples. If using berries, you might want to reduce the sugar slightly since they are generally sweeter.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown.
Can I make this recipe ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. This allows the flavors to meld together. Just remember to let it cool completely before wrapping it to prevent moisture buildup.
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).