Fresh Apple Pound Cake

Fresh Apple Pound Cake Recipe

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Vicky Zelenka


I prefer to use a tart, crispy apple such as Fuji for this cake.
Cake will store nicely and is better the day after baking when all flavors have mellowed. Serve with whipped cream, vanilla ice cream or simply slice and eat with coffee or milk. Enjoy!

★★★★★ 1 vote
1 Hr
1 Hr 30 Min


2 c
granulated sugar
1 1/2 c
wesson oil
3 c
all purpose flour
1 tsp
1 tsp
baking soda
1 Tbsp
vanilla flavoring
1 c
finely chopped pecans
3 c
coarsely chopped apples
1/2 stick
1 c
light brown sugar
1/2 c

How to Make Fresh Apple Pound Cake


  • 1Cream together eggs, oil, sugar and vanilla flavoring
  • 2In separate bowl sift flour, Baking soda and salt. Stir in pecans and apples and coat with flour mixture.
  • 3Mix dry ingredients and egg mixture together and pour in greased and floured tube pan.
  • 4Bake 90 minutes in pre-heated 325 degree oven.
  • 5During last five minutes of baking melt 1/2 stick butter in saucepan, add brown sugar and buttermilk.
  • 6Boil over medium heat for 2 to 2 1/2 minutes being careful not to burn.
  • 7When cake is done remove cake from oven and pour the butter, brown sugar and buttermilk sauce over the hot cake. Allow sauce to soak into cake while cake cools.
  • 8When cake is cooled remove from pan and place on cake plate to serve.

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About Fresh Apple Pound Cake

Course/Dish: Cakes, Fruit Desserts