Fresh Apple Pound Cake

Name: Fresh Apple Pound Cake
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 1 Bundt Cake
Ingredients: 3 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups corn oil; 2 cups sugar; 3 large eggs, room temperature; 2 teaspoons vanilla extract; 1 1/4 cups nuts, chopped (mixture of pecans, almonds, walnuts, filberts); 2 cups apples, peeled,pared,and finely chopped; 1/2 cup butter; 1/2 cup light brown sugar, firmly packed; 2 teaspoons milk

Submitted by Caryn

"This is a wonderful apple cake with a different twist using a mixture of nuts topped with a brown sugar topping."

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Ready In:: 1hr 45mins
Ingredients:: 12
Yields:: 1 Bundt Cake

ingredients

BATTER
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 ¹⁄₂ cups corn oil
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 ¹⁄₄ cups nuts, chopped (mixture of pecans, almonds, walnuts, filberts)
2 cups apples, peeled,pared,and finely chopped
BROWN SUGAR TOPPING
¹⁄₂ cup butter
¹⁄₂ cup light brown sugar, firmly packed
2 teaspoons milk

directions

BATTER: Preheat oven to 325 degrees F.
Grease and flour a bundt pan.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed for 3 to 4 minutes until well blended.
Gradually add flour mixture to sugar mixture and beat till smooth.
Fold in nuts and apples.
Pour batter into prepared pan.
Bake 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
Cool on wire rack for 20 minutes.
BROWN SUGAR TOPPING: Combine butter, brown sugar, and milk in a saucepan and bring to a boil over medium heat, cook 2 minutes, stirring constantly.
Spoon hot sugar over warm cake.
*Storecake in foil or container for a day or two then refrigerate as fresh apples tend to mold easily.
Bring to room temperature before serving.

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Reviews

My mom has made a version of this cake for years. It's really good. She still gets requests for these every time her church has a bake sale. The only difference in her version is 1 t. cinnamon added with the flour. And yes, this cake just gets better and better the next day--when it lasts that long.

LoriLee in TX
Yum! I made it with golden delicious because that was what I had - even though they are not typically good for baking. This cake has barely had a chance to cool, so it will probably even be BETTER in the morning! Very tasty... Thanks, Caryn!

Emily C

RECIPE SUBMITTED BY

Caryn

Hoover, AL

I live in to Jacksonville, FL with my husband, 2 daughters (17 and 11), 4 cats, and 2 dogs. My favorite things to make are cookies/bars and pound cakes. I have had a great time cooking since discovering Recipezaar January 2002. This is a picture of my youngest cat, Lily. She is my sweet sweet little baby.

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