In The Cupboard | On The Go | Recipes

Apple Pound Cake

Apple Pound Cake

This one brings back brilliant memories!

Apple Pound Cake = Autumn!

This recipe brings back brilliant memories of growing up, lots and LOTS of time spent in Georgia, my BFF and her family – which goes without saying, were my extended family too! Love THEM! I won’t say how long I’ve known my BFF, but let me just say we met in Kindergarten and have been besties ever since!

Every year during apple season, Mama Judy (a.k.a. Cracker) would make loads of this delightful Apple Pound Cake. It was as if this recipe was the only way to officially welcome Autumn.

Apple Pound Cake

It’s perfect to make those “mini” loaves and to give as gifts during the holidays. The cake also freezes well, so if you have an abundance of apples to use up, this one is perfect…just make sure you have that extra freezer space 😉

The flavor is seriously gorgeous. It has a hint of coconut throughout that is not by any means overpowering, just that perfect hint, but if you aren’t into coconut, it is optional.

My favorite part is the GLAZE!

Lurve it! It gives that extra slight crunch to the cake that makes me smile.

Apple Pound Cake

So in my attempt to honor the tradition and to welcome Autumn, I have made this gorgeous, moist and so incredibly rich Apple Pound Cake.

I can only hope that I’ve done Mama Judy and the Apple Pound Cake justice ~ I’d like to think so.

Of course I wanted to share it with you in hopes that you will love it as well. Don’t forget to make a lovely “cuppa” tea or COFFEE {as I did} to enjoy it with.

Apple Pound Cake

Apple Pound Cake

Yield: 10 - 12
Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 50 minutes

A delicious, moist and rich Apple Pound Cake with a hint of coconut throughout and a coconut glaze.

Ingredients

  • 2 cups Sugar
  • 1 1/2 cups Oil (Crisco Vegetable Oil preferred, can use Canola or Rapeseed)
  • 3 large Eggs
  • 3 cups All-Purpose Flour (Plain Flour)
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 1/2 tsp Vanilla essence
  • 3 cups Apples, peeled and grated (I used a mix of Braeburn & Golden Delicious - about 4 medium apples)
  • 3/4 cup Coconut (shredded/dessicated), optional
  • 1 cup Pecans, chopped
  • Glaze:
  • 1 1/2 cups Sugar
  • 3/4 cup Boiling Water
  • 3 tsp Coconut flavoring (can substitute Vanilla if you cannot find Coconut)

Instructions

  1. Preheat oven to 325F.
  2. In large bowl, mix sugar, oil and eggs and beat well with electric mixer or hand mixer.
  3. Combine flour, baking soda and salt and add to the oil mixture. Stir in Vanilla, grated apples, shredded coconut and chopped pecans, mixing well.
  4. In a greased and floured 9 inch Bundt pan (Tube pan) or two 9x5 loaf pans, spoon batter in evenly.
  5. Bake in 325F pre-heated oven for 1 hour 20 minutes or until cake is done (skewer inserted comes out clean).
  6. Glaze:
  7. Mix sugar, boiling water and coconut flavoring together in a saucepan.
  8. Bring to a boil and let boil for 1 minute.
  9. Pour 3/4 glaze mixture over the Baked Cake, return the cake to 325F oven and bake for an additional 3 minutes.
  10. Remove cake from oven.
  11. Turn out on to a cake plate and pour remaining glaze over cake.
  12. (Hint: When pouring remaining glaze over cake, drizzle it around 1/4 cup at a time, let it set for minute and continue until you have used all of the glaze. ALSO it's a good idea to use a cake plate with a lip so that the glaze doesn't run off before it sets).

 

Similar Posts

2 Comments

  1. I just made this with pears instead of apples. It’s cooling on the rack right now and smells delicious. I can’t wait to taste it!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.