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Apple Pound Cake 1

Apple Pound Cake

This moist and flavorful Apple Pound Cake incorporates grated apples directly into the batter, ensuring each slice remains wonderfully moist for days after baking. The aromatic blend of cinnamon and nutmeg creates a warm, inviting fragrance that fills your kitchen as the cake bakes.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9×5-inch loaf pan
  • Electric Mixer
  • Box Grater
  • Parchment Paper
  • Mixing Bowls

Ingredients
  

For the Cake

  • 2 cups all-purpose flour (240g) (For gluten-free option: use a 1:1 gluten-free baking flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup unsalted butter softened (226g) (Substitute: 3/4 cup coconut oil for dairy-free)
  • 1 cup granulated sugar (200g) (Reduce to 3/4 cup for less sweetness)
  • 1/2 cup packed brown sugar (100g) (Dark or light both work well)
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/4 cup sour cream (60g) (Substitute: Greek yogurt for a lighter option)
  • 2 cups peeled and grated apples (about 2 medium apples) (Honeycrisp or Granny Smith recommended)

For the Optional Glaze

  • 1 cup powdered sugar (120g)
  • 2-3 tbsp apple cider or milk
  • 1/2 tsp vanilla extract
  • 1 pinch cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper, leaving an overhang on the long sides.
  • Measure all ingredients and allow refrigerated items to come to room temperature.
  • Peel and grate the apples using the large holes of a box grater. Gently press the grated apples between paper towels to remove excess moisture.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl using an electric mixer, beat the softened butter on medium speed for 1 minute until creamy. Add both sugars and beat for 3-4 minutes until the mixture becomes lighter in color and fluffy in texture.
  • Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and sour cream until just combined.
  • Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no flour streaks remain.
  • Gently fold in the grated apples, distributing them evenly throughout the batter.
  • Pour the batter into your 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 with a few moist crumbs (but no wet batter).
  • Allow the cake to cool in the pan for 15 minutes, then carefully remove to a wire rack to cool completely.
  • For the optional glaze, whisk together the powdered sugar, apple cider or milk, vanilla extract, and cinnamon until smooth. Drizzle over the cooled cake.

Notes

This Apple Pound Cake stays fresh for 3-4 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. You can refrigerate it for 5-7 days or freeze for up to 3 months.
For a healthier version, you can replace half the all-purpose flour with whole wheat pastry flour, reduce the sugar by 25%, or substitute applesauce for half the butter.
The cake actually improves over the first 24 hours as the apple flavors continue to develop.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 85mgSodium: 170mgFiber: 1gSugar: 25g
Keyword Apple Cake, Pound Cake, Apple Dessert, Fall Baking, Moist Cake
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