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Mountain Apple Pound Cake
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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. 
Course Dessert
Author Terri @ Balanced Health and You

Ingredients

  • 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

Instructions

  • 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). 

Notes

This batter does not require milk or baking powder.