Best 17 Apple Pound Cake Recipes

APPLE CIDER POUND CAKE

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. , Bake at 325° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.

APPLE POUND CAKE

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
• In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
• For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

APPLE POUND CAKE

Steps:

• Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)
• Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.
• In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

APPLE WALNUT POUND CAKE

Steps:

• Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
• Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
• Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
• Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake.
• I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

PAULA DEENS CARAMEL APPLE NUT POUND CAKE

Steps:

• Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
• In a medium bowl, combine apples, walnuts and 1/4 cup flour.
• In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
• In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
• Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
• In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

APPLE HARVEST POUND CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube/bundt cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
• 2. Bake 60 to 90 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack. In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
• 3. Note: I usually punch small holes in the cake for the glaze to go down in the cake. Not many just enough to give it a good flavor inside the cake.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

POUND CAKE WITH VANILLA ICE CREAM AND APPLE CIDER SAUCE

Steps:

• Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes. Add cream; boil until slightly thickened, about 2 minutes. Transfer to bowl. Whisk in butter and both extracts. Cool slightly, then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
• Place 1 slice of cake on each plate. Top each with ice cream, sauce and nuts.

THE APPLE BARN FRESH APPLE POUND CAKE

Steps:

• 1. Sift flour,baking soda and salt together in a bowl. In a large bowl beat oil, sugar eggs and vanilla on medium for 3-4 minutes until well blended. Gradually add flour mixture; beat until smooth, fold in pecans and apples. Pour batter into a greased and floured bundt pan. Bake in a preheated 325 degree oven for 1 hr 20 min or until cake test done. Cool on wire rack 20 minutes. Serve warm with brown sugar topping ( optional)
• 2. Brown Sugar Topping:
• 3. Combine all ingredients in a small sauce pan and bring to a boil over medium heat, cook 2 minutes stirring constantly. Spoon hot sugar mixture over warm cake

YUMMY APPLE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, cream together the oil, butter and sugar. Beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the egg mixture. Finally, fold in the vanilla, apples, cherries, and walnuts. Pour batter into the prepared pan.
• Bake for 75 to 90 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

RAW APPLE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan.
• Cream together oil, sugar, and eggs. Blend in flour, cinnamon, and vanilla. Stir in chopped apples and nuts. Pour batter into prepared pan.
• Bake for 1 hour, or until done. Cool.

APPLE CIDER POUND CAKE

Steps:

• Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour.
• In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
• Add eggs, butter, apple cider, shortening, and vanilla to flour mixture.
• Using an electric mixer on medium speed, beat for 1 minute, until blended.
• Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes.
• Gently stir in dried apples.
• Spread batter evenly in prepared pan.
• Bake for 80-90 minutes or until pick comes out clean.
• Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
• When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately.
• Drizzle icing over top of cooled cake.

APPLE CIDER POUND CAKE WITH WARM GLAZE

Steps:

• 1. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
• 2. Stir together all dry ingredients; set aside.
• 3. Combine cider and vanilla.
• 4. Add dry ingredients alternately with cider mixture to batter. Mix until well blended.
• 5. Fold in nuts. Spoon into a greased 10-in bundt pan
• 6. Bake at 325° for 1 hour 10 minutes or until a toothpick inserted near the center comes out clean.
• 7. Glaze: Combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. Pour warm glaze over cake slices

FRESH APPLE POUND CAKE

Steps:

• 1. Cream together eggs, oil, sugar and vanilla flavoring
• 2. In separate bowl sift flour, Baking soda and salt. Stir in pecans and apples and coat with flour mixture.
• 3. Mix dry ingredients and egg mixture together and pour in greased and floured tube pan.
• 4. Bake 90 minutes in pre-heated 325 degree oven.
• 5. During last five minutes of baking melt 1/2 stick butter in saucepan, add brown sugar and buttermilk.
• 6. Boil over medium heat for 2 to 2 1/2 minutes being careful not to burn.
• 7. When cake is done remove cake from oven and pour the butter, brown sugar and buttermilk sauce over the hot cake. Allow sauce to soak into cake while cake cools.
• 8. When cake is cooled remove from pan and place on cake plate to serve.

THE APPLE BARN FRESH APPLE POUND CAKE

Steps:

• Sift flour, soda, and salt onto a platter or waxed paper. In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed of electric mixer for 3 or 4 minutes until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured (10-inch) Bundt pan. Bake in a preheated 325° oven about 1 hour 20 minutes, or until cake tests done. Cool on wire rack 20 minutes. For festive occasions, dribble brown sugar topping over warm cake. For an elegant dessert, slice cake and top each serving with baked custard. This cake is marvelous plain. Serve warm or cold. Store cake in foil or tin can for a day or two. To keep longer, refrigerate and bring to room temperature before serving. Fresh apples tend to mold easily. Brown Sugar Topping: Combine all ingredients and bring to a boil over medium heat; cook 2 minutes, stirring constantly. Spoon hot sugar mixture over warm cake.