Yummy Apple Pound Cake Recipes

Steps:

• Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)
• Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.
• In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

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:

• 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:

• 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:

• 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:

• Preheat oven 350 degrees.
• Grease 9x13 pan.
• Beat eggs,sugar and oil, together.
• Add flour, soda and cinnamon.
• Mix well.
• Add apples and walnuts, mix together.
• Pour into prepared pan.
• Bake 40 to 45 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, cream together the oil, butter and sugar. Beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the egg mixture. Finally, fold in the vanilla, apples, cherries, and walnuts. Pour batter into the prepared pan.
• Bake for 75 to 90 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Whisk oil, white sugar, 1/2 cup brown sugar, eggs, and vanilla together in a separate bowl. Stir flour mixture into sugar mixture; fold apples and 1 1/2 cups walnuts into batter. Pour batter into a 10x13-inch baking dish.
• Bake in the preheated oven until cake is set, about 1 hour. Pierce surface of cake in several places with a large fork.
• Stir brown sugar, butter, and milk together in a large microwave-safe bowl. Microwave on high until sugar is dissolved and mixture boils, about 2 1/2 minutes. Sprinkle 1/2 cup walnuts over hot cake and pour brown sugar mixture over the top.

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, cream together the oil, butter and sugar. Beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the egg mixture. Finally, fold in the vanilla, apples, cherries, and walnuts. Pour batter into the prepared pan.
• Bake for 75 to 90 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, cream together the oil, butter and sugar. Beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the egg mixture. Finally, fold in the vanilla, apples, cherries, and walnuts. Pour batter into the prepared pan.
• Bake for 75 to 90 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.