Apple Pound Cake
This Apple Pound Cake is moist, buttery, and full of warm cinnamon and tender apple chunks. With a rich crumb and sweet flavor, it’s the perfect dessert for fall days, holiday gatherings, or cozy coffee breaks.
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 9x5-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.
Notes
Store covered at room temperature for 3 days or refrigerate for up to 1 week. For extra indulgence, serve with a drizzle of caramel or a scoop of vanilla ice cream. Perfect for gifting or enjoying with a warm drink.