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mountain apple pound cake

Mountain Apple Pound Cake

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Mountain Apple Pound Cake is my “Welcome to Fall” Dessert. My family’s favorite cake is my husband’s grandmother’s Blue Ribbon Pound Cake (an early 1920’s recipe – YUM).

 

So, for me to take her recipe and change it even a little bit, is a major upset among my crew. Keeping my thoughts to myself, I went to work and mixed up this wonderful Fall version of her pound cake. I was quickly forgiven when the first bite was taken – WHEW!

 

I love the Fall Season, with all the emphasis on apples and pumpkins, and enjoy cooking different recipes throughout the season. So, when I saw the banner at our local product market announcing that “mountain apples” had arrived; I pulled in and loaded up. 

 

mountain apples

 

Now what to cook?

 

Saturday is typically the day I cook a desert for the weekend and now I had to decide how to use these fresh apples. It was way to hot for a cobbler, even though it was the second day of Fall. I didn’t want a pie or cookies, so that left “cake”. We had enjoyed pound cake the previous weekend, so cake came to mind. Hoping for the best, I pulled out the mixer and worked some magic. 

 

mountain apple pound cake fresh

 

I jokingly shared on my personal Facebook page and the requests for the recipe began. I’m not a foodie, but I promised to share, so here it is. 

 

I hope you enjoy this as much as we do.  

 

 

Mountain Apple Pound Cake

A super moist light and airy pound cake using fresh mountain apples. You can also add a cup of chopped nuts to this recipe. 

  • 1 Cup Butter – Room Temperature (Not Margarine)
  • 2 Cups Sugar (I used Organic Raw Cane Sugar)
  • 3 Large Eggs – Room Temperature (Free Range)
  • 1/4 Cup Applesauce (Organic)
  • 2 Teaspoons Pure Vanilla Extract
  • 3 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Sea Salt
  • 1 Teaspoon Ground Cinnamon
  • 3 Cups Cooking Apples – peeled and diced (This is 360 grams of chopped apples)
  • 1 Cup Chopped Pecans or Walnuts – Optional
  1. Cream butter in a large mixing bowl.

  2. Add sugar and blend well.

  3. Add eggs 1 at a time and blending well after adding each egg.

  4. Add Vanilla Extract

  5. Add applesauce and blend well.

  6. Combine flour, salt, baking soda, and cinnamon – mix well

    Add flour mixture to creamed mixture and mix slowly until well blended. 

  7. Dredge chopped apples in 1/2 cup of flour and stir into batter. 

  8. Optional – Adding Nuts: If adding nuts, dredge the nuts with the apples in the flour and stir into the batter. 

  9. Pour batter into a prepared greased and floured 10 inch tube cake pan. 

    I line the bottom of the cake pan with parchment paper to eliminate the risk of sticking. 

  10. Bake at 325 degrees for 1 hour and 10 minutes – or until cake tester comes out clean. Each oven bakes differently, so baking time will vary. Don’t open the oven door until after 1 hour of cooking time. 

  11. Remove cake from oven and allow to rest for 15 minutes. Run a knife around the edges of the cake and pan to loosen and then remove cake from pan.

  12. You can frost with your favorite frosting or dust with a cinnamon powdered sugar (just add some cinnamon to your powder sugar). 

This batter does not require milk or baking powder.