Cake Recipes
Buttery Apple Pound Cake
Ingredients
Cake
- 1/3 cup light brown sugar
- 1/3 cup chopped toasted pecans
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sour cream
- 1 1/2 cups peeled, thinly sliced apples
Glaze
- 2 tablespoons butter
- 1/2 cup light brown sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Grease and flour* a 10 inch tube pan; set aside.
Cake
- Combine brown sugar, pecans, cinnamon and nutmeg; set aside.
- Cream butter with electric mixer until smooth.
- Gradually beat in sugar.
- Beat in eggs and vanilla extract.
- Combine flour, baking powder, baking soda and salt.
- Alternately add sour cream and dry ingredients to butter mixture, beating well after each addition.
- Spoon half the batter into prepared pan.
- Arrange apple slices on batter.
- Spoon half the brown sugar mixture over the apples and press lightly into batter.
- Spoon remaining batter over apple mixture.
- Sprinkle top with remaining brown sugar mixture.
- Bake for 60 to 70 minutes or until a wooden pick inserted in the center comes out clean.
- Remove from oven.
- Cool on wire rack for 15 minutes.
- Gently loosen cake from pan with sharp knife. Invert onto cooling rack.
- Serve slightly warm, if desired.
Glaze
- In small saucepan heat butter over medium heat until it starts to brown. Remove from heat.
- Stir in sugar, milk, and vanilla extract. Stir until smooth.
- Drizzle over cake.
Notes
* For best results, use our Pan Release!