The Apple Barn Fresh Apple Pound Cake

Kathy Griffin Recipe

By Kathy Griffin bamagirl125

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


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

3 c
all purpose flour, spooned into cup
1 tsp
baking soda
1 tsp
salt
1 1/2 c
corn oil
2 c
sugar
3 large
eggs, room temp
1 1/2 tsp
vanilla extract
1 1/4 c
pecans, medium-fine chopped
1 1/2 c
apples, finely chopped
BROWN SUGAR TOPPING ( OPTIONAL)
1/2 c
butter or margarine
Find more recipes at goboldwithbutter.com
1/2 c
light brown sugar, packed
2 tsp
milk
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Sift 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)
2
Brown Sugar Topping:
3
Combine 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

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American