If you read my post on how to make pound cake, you'll notice that there are only two differeces between this recipe and that one: the addition of cinnamon and apples—I told you it was a great cake base recipe.
This recipe calls for pink lady apples but you can pick any variety you like. Pink Lady apples sit right in between tart and sweet apples. If you're looking for a more tart bite to your cake, try Granny Smith apples. If you want a sweeter cake, try a Fuji apple.
Apple Cinnamon POUND CAKE
- 8 ounces unsalted butter, at room temperature
- 8 ounces (1 cup) sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 8 ounces (2 cups) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspon baking powder
- 1/4 teaspoon baking soda
- 1 Pink Lady apple, peeled and chopped
- Preheat an oven to 325°F. Line a 9x5-inch loaf pan with parchement paper or butter and flour the bottoms and sides.
- With a mixer, beat the butter and sugar together on medium speed until light and fluffy, about 5 mintues. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix in well.
- In a seperate bowl, mix together the flour, salt, baking powder, and baking soda. Add to the butter and sugar mixture. Beat on medium-low speed until the flour is completely incorporated, about 2 minutes. Fold in the chopped apples into the batter until evely distributed.
- Pour the batter into the loaf pan and bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan about 10 minutes before removing the cake to a cooling rack to cool completely.