Fresh Apple Pound Cake
Indulge in the cozy flavors of fall with this Fresh Apple Pound Cake, a perfectly moist and rich dessert bursting with warm spices and tender chunks of fresh apples. This homemade bundt cake recipe combines the buttery goodness of classic pound cake with the natural sweetness of diced apples, making it an irresistible treat for any season. Hints of cinnamon and nutmeg elevate the flavor, while optional chopped pecans or walnuts add a delightful crunch. Ideal for holiday gatherings or a simple weekend indulgence, this aromatic cake bakes to golden perfection in just over an hour. Serve it with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce for a show-stopping finale. Perfectly spiced, easy to make, and irresistibly delicious, this Fresh Apple Pound Cake is a must-try for apple lovers everywhere.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Brown sugar
- 1.5 cups Unsalted butter, softened
- 4 pieces Large eggs
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 3 cups Fresh apples, peeled and diced (e.g., Granny Smith or Honeycrisp)
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 325°F (163°C) and grease a 10-inch bundt or tube pan generously with butter. Lightly flour the pan to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in thirds, alternating with the milk. Start and end with the dry ingredients to ensure even mixing.
Gently fold in the diced apples and chopped pecans or walnuts (if using) with a spatula until evenly distributed.
Pour the batter into the prepared pan, smoothing the top with the spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Slice and serve on its own or with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 25.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 199 mg | 4% | |
*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.
