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
1/2 c
light brown sugar, packed
2 tsp
milk

Directions

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