Description
This classic Apple Pound Cake recipe combines tender, moist cake with the warm flavors of cinnamon and fresh apples. Perfect for a cozy dessert or an afternoon treat, this cake features a buttery crumb enriched with sour cream and studded with juicy apple pieces and optional nuts, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Additional Ingredients
- 2 cups apples, peeled, cored, and chopped (about 2 medium apples)
- 1/4 cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to ensure the cake does not stick.
- Prepare the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon. This blends the leavening agents and spices evenly for a balanced flavor.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This step aerates the batter, creating a tender crumb.
- Add the Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to ensure proper emulsification. Stir in the vanilla extract for flavor enhancement.
- Incorporate Dry Ingredients and Sour Cream: Gradually mix in the dry ingredients alternately with the sour cream, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and toughening the cake.
- Add the Apples and Nuts (Optional): Gently fold in the peeled and chopped apples. If desired, also fold in the chopped walnuts or pecans for additional texture and flavor.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the top is golden brown.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes to set, then transfer it to a wire rack to cool completely to room temperature.
- Optional Finishing Touch: Once cooled, dust the top of the cake with powdered sugar for a delicate sweetness and attractive presentation before slicing and serving.
Notes
- Room temperature ingredients (butter, eggs, sour cream) blend better and create a more uniform batter.
- Substitute apples with pears or other firm fruits as desired.
- Walnuts or pecans can be omitted or replaced with other nuts.
- Ensure not to overmix after adding dry ingredients to maintain a tender texture.
- Check doneness with a toothpick starting at 60 minutes to avoid overbaking.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerated up to a week.
- This cake freezes well; wrap tightly and freeze for up to 3 months.
