Apple Pound Cake
Apple Pound Cake is a dessert that serves 16. One portion of this dish contains roughly 5g of protein, 25g of fat, and a total of 444 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of baking powder, cake flour, buttermilk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. Users who liked this recipe also liked Apple Pound Cake, Caramel Apple Pound Cake, and Apple Cider Pound Cake.
Watch how to make this recipe.
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.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Pound Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "