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.
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.
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
Cream butter in a large mixing bowl.
Add sugar and blend well.
Add eggs 1 at a time and blending well after adding each egg.
Add Vanilla Extract
Add applesauce and blend well.
Combine flour, salt, baking soda, and cinnamon – mix well
Add flour mixture to creamed mixture and mix slowly until well blended.
Dredge chopped apples in 1/2 cup of flour and stir into batter.
Optional – Adding Nuts: If adding nuts, dredge the nuts with the apples in the flour and stir into the batter.
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.
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.
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.
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.