Buttery Apple Pound Cake Recipes

Steps:

• Heat oven to 350°F Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.
• Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.
• Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.
• Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.

Steps:

• Combine softened butter, sugar and eggs. Beat for 3 minutes at medium speed until well blended. Sift together the flour, salt and baking soda. Add to the butter mixture. Add vanilla flavoring. Fold in apples and pecans. Bake in prepared tube pan for one hour and 20 minutes at 325 degrees. After 5 minutes, remove cake to a cooling rack.

Steps:

• Make the cake: Preheat oven to 325. Coat an 8-inch springform pan with cooking spray; dust with flour, tapping out excess. Place on a rimmed baking sheet. Spread apples in pan; set aside.
• Whisk together flour, sugar, baking powder, salt, milk, oil, and eggs in a medium bowl until smooth. Pour over apples. Bake until set and pale golden brown, about 40 minutes.
• Make the topping: Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven, and pour topping over cake. Bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack. Remove sides of pan, and transfer cake to a serving plate. Serve slices drizzled with cream.

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Steps:

• 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.

Steps:

• Center a rack in the oven and pre-heat the oven to 350°F.
• Butter and flour an 8" x 4" x 2 and 1/2" loaf pan and fit a piece of parchment paper across the bottom of the pan, allowing an extra inch or two to drape over the opposite ends (this will allow for easy removal of the cake).
• Plump the raisins in a little boiling water, drain them well and place them to soak with a tablespoon of the rum.
• Cut one apple into 12 wedges and set aside.
• Cut the other apple into 8 wedges and then cut each of the 8 wedges in half crosswise and set aside.
• Sift together the flour and baking powderand set aside.
• In a mixing bowl, beat the butter until it is smooth.
• Slowly add one cup of the sugar and beat until creamy.
• Add the eggs one at a time, beating until mixture is well belnded.
• Fold the sifter flour mixture into the egg mixture just until blended.
• Fold the rasins into the batter.
• Spoon half the batter into the prepared pan and smooth the top.
• Lay the 12 apple wedges down the center of the pan so that their sides touch and the domed side of each wedge is on top (there will be a thin strip of exposed batter on each side).
• Spoon the rest of the batter over and around the apples and again smooth the top.
• Arrange the halved apple slices in a single row along each long side of the pan, pressing the center cut sides of the apples against the sides of the pan.
• There will be two rows of apple slices, with their points towards the center of the pan, and exposed batter in the center.
• Gently push the apples into the batter, leaving the top of the apples exposed (mixture in the center of the pan will be slightly shallower than the sides).
• Let rest for ten minutes.
• Place pan in the oven and bake for ten minutes; using a sharp knife cut a slit down the center of the batter to help it rise evenly.
• Continue to bake until a knife inserted in the center comes out clean (another 40 to 50 minutes).
• Remove cake from oven and turn off oven.
• Gently brush the warm apricot jam over the hot cake and allow glaze to dry for five minutes.
• While the glaze is drying, combine the 2 and 1/2 teaspoons of rum and the 1/3 cup of confectioners' sugar in a small pan and warm over low heat, stirring until the icing is smooth.
• Brush the icing over the dried apricot glaze and return the cake, in its pan to the still warm oven just until the rum icing is dry--about two minutes.
• Place the cake, in its pan, on a rack until it cools to room temperature (keeping it in its pan will keep the cake moist).
• To remove the cake from the pan, lift it by the edges of the parchment paper, carefully remove the paper, and transfer to a platter.

Steps:

• Combine sugar and oil and eggs at medium speed.
• Blend in dry ingredients.
• Add vanilla, 3 large apples and 1 cup of nuts.
• Blend well.
• Grease and flour tube pan.
• Bake at 350 degrees for 1 hour and 20 minutes.

Steps:

• Preheat oven to 350º.
• Grease a 9" round baking dish with butter.
• In a large frying pan melt the butter. Add the apples and fry until tender, 5-10 minutes, over medium to medium-high heat, moving the apples around to be sure they are all coated in the butter and watching them so that they do not burn.
• While apples are frying, in a bowl stir together flour, salt and baking powder and spices.
• In a separate bowl, whisk together sugar, 2 whole eggs, 1 egg yolk, vanilla extract and lemon zest until creamy and well mixed.
• Stir apples with the melted butter into egg and sugar mixture and mix quickly so that the hot butter does not scramble the eggs.
• Once apples are covered, add the flour mixture and mix to coat apples.
• Spoon into 9" round buttered baking dish.
• Bake 30-35 minutes or until cake forms a brown crust on top.
• Let cool in pan for 5 minutes.
• Invert, then flip back over, apple-side-up, and let cool completely before serving.

Steps:

• Combine oil, sugar, eggs and vanilla in a mixer.
• In a separate bowl mix together flour, salt, soda and cinnamon.
• Mix until batter is combined.
• Add apples, raisins and nuts (optional).
• Bake at 325 degrees for 60 minutes. (I typically have to increase the temperature to 350 for the last 15 minutes of baking.).

Steps:

• Heat oven to 350°F.
• Combine flour, wafer crumbs and baking powder. Beat next 3 ingredients in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Add vanilla; mix well. Gradually beat in flour mixture until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center of cake comes out clean. Cool cake in pan 5 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Cool 5 min. or until slightly thickened, stirring occasionally. Drizzle over cake.

Steps:

• Butter a 9x5x3-inch pan.
• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter, add sugar slowly, and continue to beat until light and lemon-colored.
• Beat in eggs.
• Sift flour with salt, baking soda, and baking powder.
• Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
• Stir in the apples, nuts, and vanilla.
• Spoon batter into prepared pan.
• Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean.
• Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

Steps:

• Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
• Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
• Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
• Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

Steps:

• Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.
• Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.
• Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.
• Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.
• Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.
• Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.