the apple barn fresh apple pound cake
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
prep time
25 Min
cook time
1 Hr 20 Min
method
Bake
yield
Ingredients
- 3 cups all purpose flour, spooned into cup
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups corn oil
- 2 cups sugar
- 3 large eggs, room temp
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups pecans, medium-fine chopped
- 1 1/2 cups apples, finely chopped
- BROWN SUGAR TOPPING ( OPTIONAL)
- 1/2 cup butter or margarine
- 1/2 cup light brown sugar, packed
- 2 teaspoons milk
How To Make the apple barn fresh apple pound cake
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Step 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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Step 2Brown Sugar Topping:
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Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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