Apple pound cake is dense, full of buttery flavor synonymous with pound cakes, and loaded with fresh apples that keep it moist. It’s drenched in an optional glaze that slices perfect, every time.
“It is absolutely delicious! A big hit for the whole family. I added some toasted walnuts on top for an added crunch.”
★★★★★
SABRINA
Apple Pound Cake is an easy recipe that is so beautiful, everyone will feel like you poured your heart and soul into it, even if it only takes 15 minutes!
You can use a classic loaf pan like I did, or take it up a notch by using this beautiful apple loaf pan. Either way, serve it on a platter and coat it with glaze for a simple yet stunning presentation.
Fun fact: it is called Pound Cake because it is traditional made with a pound each of four key ingredients: flour, butter, eggs and sugar. For this recipe, I incorporated apples for a little fall flavor and to use our apple picking bounty. It makes a thick, dense slice we’ve all come to love with the most delicious crumbs.
Apples not only add fall flavor, but they make this pound cake incredibly moist. Are you loving the fall flavor of apple everything as much as we are? Check out my detailed apple recipes – it’s full of tips, tricks and the BEST apple treats!
If apples aren’t your thing, or they are out of season, try my Giant Donut Cake, Honey Lemon, or Peanut Butter Cake.
Ingredients
- Butter – Softened to room temperature.
- White Granulated Sugar
- Cinnamon – Adds a hint of fall warmth. You can use apple pie spice if you prefer!
- Eggs – Room temperature gives the pound cake a tender crumb.
- All Purpose Flour – Sifted or spooned into measuring cup for accuracy.
- Milk – Use full fat for best results, however you can use whatever you have on hand.
- Vanilla Extract – Adds a touch of flavor.
- Apples – Use your favorite apples! Our favorites for baking include Jonathan, Honeycrisp, Granny Smith, Braeburn, Golden Delicious, Gala and Pink Lady.
Optional Glaze
- Butter – Salted or unsalted, your preference.
- Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy.
- Vanilla Extract – Pure rather than imitation if possible. Even better? Make your own!
- Heavy Cream – You can substitute milk if needed.
Variations
- Add a teaspoon of these homemade Mulling Spices (ground) to give your apple pound cake even more warm and cozy fall flavor!
- The glaze on this Apple Pound Cake hardens just enough for the perfect slice, yet is so delectable. Top it off with a classic glaze, cream cheese glaze, apple pie glaze or caramel glaze.
Tips from my Test Kitchen
- Bring ingredients to room temperature for the perfect crumb.
- Use full-fat ingredients (no margarine).
- Use the toothpick test to prevent over or under-baking. Insert a toothpick into the center. When it comes out clean and the crust is golden brown, remove from oven and allow to cool.
Pound Cake Recipes
Apple Pound Cake
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1½ cups white granulated sugar
- ½ teaspoon ground cinnamon
- 3 large eggs room temperature
- 2 cups all-purpose flour sifted or spooned into measuring cup for accuracy
- ¾ cup milk room temperature
- 2 teaspoons vanilla extract
- 2 apples peeled and chopped
Optional Glaze
- 6 tablespoons unsalted butter melted
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream substitute milk
Instructions
- Grease 1 lb loaf pan and preheat oven to 300°F.
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and cinnamon until light and fluffy.1 cup unsalted butter, 1½ cups white granulated sugar, ½ teaspoon ground cinnamon
- On low speed, add eggs one at a time until just incorporated.3 large eggs
- Using the paddle attachment or spatula, gradually add flour and milk alternating until smooth. Add vanilla extract until just combined. Fold in apples.2 cups all-purpose flour, ¾ cup milk, 2 teaspoons vanilla extract, 2 apples
- Pour batter into prepared loaf pan and fill ¾ high to compensate for rise. Bake 65 minutes or until a toothpick inserted into the center of the cake comes out clean.
Optional Glaze
- In a large mixing bowl with a whisk attachment on low speed, add butter and gradually add powdered sugar, vanilla and heavy cream. Beat on medium speed until smooth.6 tablespoons unsalted butter, 3 cups powdered sugar, 2 teaspoons vanilla extract, 3 tablespoons heavy cream
- To make it pourable, warm in microwave 30 seconds. Pour over top of completely cooled pound cake. Allow to set before slicing.
Julie’s Tips
- Use your favorite apples! Our favorites for baking include Jonathan, Honeycrisp, Granny Smith, Braeburn, Golden Delicious, Gala and Pink Lady.
- Bring ingredients to room temperature for the perfect crumb.
- Use full-fat ingredients (no margarine).
- Bake until a toothpick comes out clean and the crust is golden brown.
Storage Notes
- Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days. Once you cut pound cake, moisture begins to escape. Use plastic wrap to cover the exposed slice.
- Refrigerate – Pound Cake can be store refrigerated up to 5 days. Cover with plastic wrap and store in an airtight container or bag.
- Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This cake was easy to make, moist, & tasty.
It’s been invited to family suppers ever since,
a real hit!
Apple pound cake was delicious. I will add another half of an apple with it.
Thank you so much for your kind words!
Have a great week,
Julie
Would this recipe work in Bundt pan?
Yes! I recommend using an easy release spray. Enjoy!
Am I missing something. Where’s the glaze recipe?
Hi Annette!
The full printable recipe card is at the bottom of this post. In fact, you can click “jump to recipe” at the top, right under the title, and it will take you straight there! I hope that’s helpful.
Have a great week,
Julie
Please…… I do not see the ingredients/ measurements on the print recipe either!
Hi Cheryl!
If you click the “jump to recipe” tab right under the title of this post, it will take you directly to the printable recipe card at the end. All the ingredients and step by step directions are listed there.
I hope that helps, and I hope you enjoy!
Julie