Apple Pound Cake is the kind of dessert that never goes out of style. With its buttery crumb, warm cinnamon, and tender bites of fresh apple, it’s a cake that feels both homely and special. Perfect for crisp fall days or cozy coffee breaks, this recipe balances richness with just the right amount of sweetness. Unlike lighter apple cake recipes, a pound cake holds its shape and stays moist for days. Whether you serve it plain, dusted with powdered sugar, or with a drizzle of caramel, this apple pound cake is a comforting treat you’ll want to bake again and again.
Why You’ll Love This Apple Pound Cake
Comfort in Every Slice
This apple pound cake is moist, buttery, and filled with chunks of fresh apples that melt into the batter. It feels like a hug on a plate.
Simple Ingredients, Big Flavor
No complicated steps here. Just pantry staples and crisp apples, giving you a dessert that feels special without being fussy.
Versatile Treat
It works beautifully as an afternoon snack, a holiday dessert, or even a sweet breakfast with coffee.
Better Than Ordinary Apple Cakes
While apple cake recipes vary, this one stands out because it keeps its tender crumb for days and tastes even richer the next morning.
Ingredients You’ll Need
Core Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 cups peeled and chopped fresh apples
Optional Swaps
- Replace sour cream with Greek yogurt for a tangy twist.
- Try brown sugar instead of white sugar for a deeper caramel flavor.
- Add a pinch of nutmeg for extra warmth.
Step-by-Step Instructions
Step 1 – Prepare the Pan
Grease a 9×5 loaf pan and line it with parchment paper. This makes the apple pound cake easier to lift out after baking.
Step 2 – Mix the Dry Ingredients
Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. This keeps the spices evenly distributed.
Step 3 – Cream the Butter and Sugar
Beat butter and sugar until light and fluffy. This step creates air pockets that help the cake rise.
Step 4 – Add the Eggs and Vanilla
Mix in the eggs one at a time, followed by vanilla. Scrape down the sides of the bowl to keep everything smooth.
Step 5 – Fold in the Sour Cream and Apples
Gently stir in sour cream, then fold in the fresh apple pieces. The batter should be thick but not dry.
Step 6 – Bake
Pour into the prepared loaf pan and bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 7 – Cool and Slice
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice once fully cooled for the cleanest cuts.
Why This Recipe Works
The Pound Cake Base
Pound cake is famous for its buttery, tender crumb. By creaming butter and sugar together, you trap tiny air pockets that help the cake rise without becoming too fluffy. This structure is ideal for holding in chunks of fresh apple without them sinking to the bottom.
Fresh Apples, Not Applesauce
Chopped apples bring little pops of texture and flavor in every bite. Unlike applesauce, which blends smoothly into the batter, fresh fruit creates variety — soft bits surrounded by buttery cake. This balance makes each slice more satisfying.
Cinnamon Warmth
A touch of cinnamon brings cozy spice notes that remind you of fall baking. It complements apples beautifully without masking their natural sweetness. You can add a pinch of nutmeg or cardamom if you like stronger spice tones.
Butter and Sour Cream Together
Butter gives richness and depth, while sour cream adds moisture and a subtle tang. This duo ensures the cake stays soft for days instead of drying out after the first slice.
Slow Bake for Even Texture
A steady 350°F oven keeps the cake from browning too quickly. This slow bake allows the inside to cook evenly, so you get a moist, golden pound cake with no gummy streaks in the center.
Variations and Adaptations
Apple Cinnamon Bundt Cake
Switch the loaf pan for a bundt pan to create a centerpiece dessert. The batter bakes into a beautiful ring shape, perfect for holidays. Dust the cooled cake with powdered sugar for an elegant finish.
Apple Coffee Cake Style
Before baking, sprinkle the batter with a mix of cinnamon, brown sugar, and butter crumbles. The result is a crunchy streusel topping that transforms the pound cake into a bakery-style treat.
Pumpkin Pound Cake Fusion
Blend half the apples with pumpkin puree and add pumpkin spice. This creates a warm seasonal cake that feels like fall in every bite, especially around Thanksgiving.
Apple Loaf Cake for Gifting
Divide the batter into small loaf pans. Wrap cooled cakes in parchment and twine for simple homemade gifts — perfect for neighbors or teachers.
Apple Pudding Cake
Serve the cake slightly warm with caramel sauce or vanilla custard. The sauce soaks into the crumb, giving it a comforting, pudding-like texture.
Mistakes to Avoid
Overmixing the Batter
Once flour goes into the bowl, stir only until just combined. Overmixing develops gluten, which makes the cake dense and chewy instead of tender.
Using Too Much Apple
Adding more than 2 cups of fruit may seem tempting, but it throws off the balance. Too much apple releases extra juice, leaving the cake soggy in the middle.
Baking at the Wrong Temperature
A too-hot oven causes the outside to brown too fast, while the middle stays raw. Too low, and the cake collapses instead of holding its shape. Stick with 350°F and check with a toothpick for doneness.
Skipping the Cooling Step
It’s hard to wait, but cutting into hot cake causes it to crumble. Let it rest in the pan for 10 minutes, then cool fully on a rack. This patience gives you neat, bakery-style slices.
Frequently Asked Questions
Can I freeze apple pound cake?
Yes. Let it cool fully, then wrap in plastic and foil. It keeps well for up to 3 months. Thaw overnight at room temperature before serving.
What apples work best for baking?
Firm, crisp apples such as Granny Smith or Honeycrisp are ideal. They hold their shape during baking and add a balance of sweet and tart flavor. Softer apples can turn mushy in the oven.
Can I make this cake ahead?
Definitely. In fact, apple pound cake tastes even better the next day because the flavors deepen as it rests. Bake it the evening before a gathering, and it will be perfect by morning.
How do I keep it moist?
Store tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If it feels a little dry after refrigeration, warm slices in the microwave for 10–15 seconds.o 3 days or refrigerate for a week.
notes Final Encouragement
When life feels heavy, baking something warm and familiar can be a little act of love. This apple pound cake isn’t about showing off—it’s about giving your family and friends a slice of comfort. So tie on your apron, pour yourself some coffee, and let the simple joy of homemade cake brighten your table.
Apple Pound Cake
Equipment
- Loaf Pan
- Mixing Bowls
- Electric Mixer
- Cooling Rack
Ingredients
Core Ingredients
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter softened
- 1.5 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 2 cups fresh apples peeled and chopped
Optional Swaps
- Greek yogurt in place of sour cream
- brown sugar in place of white sugar for richer flavor
- nutmeg a pinch, optional
Instructions
- Grease and line a 9×5-inch loaf pan with parchment paper. Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gently mix in the sour cream. Add dry ingredients and stir just until combined.
- Fold in the chopped apples with a spatula. Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.