Apple Walnut Pound Cake
Indulge in the comforting flavors of fall with this Apple Walnut Pound Cake—an irresistibly moist and tender dessert that perfectly combines the sweetness of Granny Smith apples with the nutty crunch of chopped walnuts. Infused with warm cinnamon and rich vanilla, this easy-to-make cake balances light and buttery textures with a hearty, fruit-filled bite. Ideal for cozy gatherings or a decadent afternoon treat, this recipe comes together in just 20 minutes of prep time and bakes to golden perfection in under 65 minutes. Serve it straight from the loaf pan, or elevate it with a dusting of powdered sugar or a generous dollop of whipped cream. Perfect for fall baking enthusiasts, this apple and walnut-packed pound cake will fill your home with irresistible aromas and your table with flavor-packed slices!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Granny Smith apples, peeled, cored, and diced
- 1 cup Chopped walnuts
- 0.5 cup Whole milk
Instructions
Preheat the oven to 325°F (165°C) and grease and flour a standard 9x5-inch loaf pan. Set aside.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in 2-3 additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the diced apples and chopped walnuts using a spatula until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or with a dusting of powdered sugar or a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
5732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.4 g | 381% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 724.4 g | 263% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 456.3 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 570 mg | 44% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
