the apple barn fresh apple pound cake
(2 ratings)
This recipe is from the cookbook that my brother & sister n law bought me. It was submitted to the cookbook by Georgia Kilpatrick from Sevierville Tn. ( the photo is my own)This cake is so moist and yummy, with or without the brown sugar topping. And I did make 2 subs in this, I used walnuts instead of pecans and I also used dark brown sugar for the topping. Will be making this again
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(2 ratings)
prep time
25 Min
cook time
1 Hr 20 Min
method
Bake
Ingredients For the apple barn fresh apple pound cake
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3 call purpose flour, spooned into cup
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1 tspbaking soda
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1 tspsalt
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1 1/2 ccorn oil
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2 csugar
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3 lgeggs, room temp
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1 1/2 tspvanilla extract
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1 1/4 cpecans, medium-fine chopped
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1 1/2 capples, finely chopped
- BROWN SUGAR TOPPING ( OPTIONAL)
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1/2 cbutter or margarine
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1/2 clight brown sugar, packed
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2 tspmilk
How To Make the apple barn fresh apple pound cake
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1Sift flour,baking soda and salt together in a bowl. In a large bowl beat oil, sugar eggs and vanilla on medium for 3-4 minutes until well blended. Gradually add flour mixture; beat until smooth, fold in pecans and apples. Pour batter into a greased and floured bundt pan. Bake in a preheated 325 degree oven for 1 hr 20 min or until cake test done. Cool on wire rack 20 minutes. Serve warm with brown sugar topping ( optional)
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2Brown Sugar Topping:
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3Combine all ingredients in a small sauce pan and bring to a boil over medium heat, cook 2 minutes stirring constantly. Spoon hot sugar mixture over warm cake
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