Imagine sinking your fork into a slice of pure heaven - a moist, rich pound cake studded with sweet, tender apples and crunchy, buttery pecans that promises to transform an ordinary day into an extraordinary culinary experience. This Apple Pecan Pound Cake isn't just a dessert; it's a warm hug on a plate that will transport you to grandma's kitchen with every single bite. Whether you're a baking novice or a seasoned pro, this recipe guarantees a showstopping treat that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups apples, peeled and chopped
- 1 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure all ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until just combined.
- Stir in the vanilla extract, followed by the chopped apples and pecans. Make sure the fruits and nuts are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- For serving, slice the cake into generous pieces. This Apple Pecan Pound Cake is delicious on its own, or you can serve it with a dusting of powdered sugar or a dollop of whipped cream.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and other refrigerated items are at room temperature for smoother mixing and better cake texture.
- Don't overmix the batter: Mix just until ingredients are combined to prevent a tough, dense cake.
- Choose the right apples: Firm, slightly tart apples like Granny Smith or Honeycrisp work best for maintaining texture.
- Toast the pecans: Lightly toast pecans before adding to the batter to enhance their nutty flavor.
- Check for doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cool completely before slicing: This helps the cake set and makes cutting easier and neater.
- For extra indulgence, consider adding a simple glaze or dusting of powdered sugar before serving.
Nutrition Facts
Calories: 465kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
