Papas Apple Pound Cake Recipes

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APPLE POUND CAKE



Apple Pound Cake image

A cider glaze makes each slice of this rich apple pound cake nice and sweet. It's a favorite fall treat at our house. -Mary Martin, Madison, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or juice
1/2 cup packed brown sugar
2 tablespoons butter

Steps:

  • In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Nutrition Facts :

PAPA'S APPLE POUND CAKE



Papa's Apple Pound Cake image

The Papa here is Francois Payard's father and the cake requires a bit of effort but the results make the effort worthwhile. Prep time does not include cooling time.

Provided by Chef Kate

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/3 cup raisins
1 tablespoon dark rum
2 1/2 teaspoons dark rum
2 fuji apples, peeled and cored
1 cup all-purpose flour
3 tablespoons all-purpose flour (plus flour for the baking pan)
1/4 teaspoon baking powder
8 1/2 tablespoons unsalted butter, at room temperature (plus butter for the baking pan)
1 1/2 cups confectioners' sugar
3 large eggs, at room temperature
4 tablespoons apricot jam, melted and still warm

Steps:

  • Center a rack in the oven and pre-heat the oven to 350°F.
  • Butter and flour an 8" x 4" x 2 and 1/2" loaf pan and fit a piece of parchment paper across the bottom of the pan, allowing an extra inch or two to drape over the opposite ends (this will allow for easy removal of the cake).
  • Plump the raisins in a little boiling water, drain them well and place them to soak with a tablespoon of the rum.
  • Cut one apple into 12 wedges and set aside.
  • Cut the other apple into 8 wedges and then cut each of the 8 wedges in half crosswise and set aside.
  • Sift together the flour and baking powderand set aside.
  • In a mixing bowl, beat the butter until it is smooth.
  • Slowly add one cup of the sugar and beat until creamy.
  • Add the eggs one at a time, beating until mixture is well belnded.
  • Fold the sifter flour mixture into the egg mixture just until blended.
  • Fold the rasins into the batter.
  • Spoon half the batter into the prepared pan and smooth the top.
  • Lay the 12 apple wedges down the center of the pan so that their sides touch and the domed side of each wedge is on top (there will be a thin strip of exposed batter on each side).
  • Spoon the rest of the batter over and around the apples and again smooth the top.
  • Arrange the halved apple slices in a single row along each long side of the pan, pressing the center cut sides of the apples against the sides of the pan.
  • There will be two rows of apple slices, with their points towards the center of the pan, and exposed batter in the center.
  • Gently push the apples into the batter, leaving the top of the apples exposed (mixture in the center of the pan will be slightly shallower than the sides).
  • Let rest for ten minutes.
  • Place pan in the oven and bake for ten minutes; using a sharp knife cut a slit down the center of the batter to help it rise evenly.
  • Continue to bake until a knife inserted in the center comes out clean (another 40 to 50 minutes).
  • Remove cake from oven and turn off oven.
  • Gently brush the warm apricot jam over the hot cake and allow glaze to dry for five minutes.
  • While the glaze is drying, combine the 2 and 1/2 teaspoons of rum and the 1/3 cup of confectioners' sugar in a small pan and warm over low heat, stirring until the icing is smooth.
  • Brush the icing over the dried apricot glaze and return the cake, in its pan to the still warm oven just until the rum icing is dry--about two minutes.
  • Place the cake, in its pan, on a rack until it cools to room temperature (keeping it in its pan will keep the cake moist).
  • To remove the cake from the pan, lift it by the edges of the parchment paper, carefully remove the paper, and transfer to a platter.

Nutrition Facts : Calories 483.9, Fat 19.1, SaturatedFat 11.2, Cholesterol 136.2, Sodium 60.8, Carbohydrate 72.3, Fiber 2.5, Sugar 46.4, Protein 6.3

APPLE CIDER POUND CAKE



Apple Cider Pound Cake image

Make and share this Apple Cider Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 24 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
2 cups sugar
1 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
6 large eggs, at room temperature
1 cup unsalted butter, softened
1 cup unsweetened apple cider or 1 cup apple juice
1/2 cup vegetable shortening
1 teaspoon vanilla extract
2 cups packed dried apple rings, chopped
2 1/4 cups powdered sugar
3 tablespoons unsalted butter, melted and slightly cooled
3 tablespoons unsweetened apple cider or 3 tablespoons apple juice
1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour.
  • In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
  • Add eggs, butter, apple cider, shortening, and vanilla to flour mixture.
  • Using an electric mixer on medium speed, beat for 1 minute, until blended.
  • Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes.
  • Gently stir in dried apples.
  • Spread batter evenly in prepared pan.
  • Bake for 80-90 minutes or until pick comes out clean.
  • Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
  • When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately.
  • Drizzle icing over top of cooled cake.

FRESH APPLE POUND CAKE



Fresh Apple Pound Cake image

My grandmother used to make this cake for me. It's what I requested for my birthday cake. She would add about 3/4 cups of pecans to the batter. It is absolutely wonderful!

Provided by sassybee

Categories     Dessert

Time 1h15m

Yield 2 loaf, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups oil
2 cups granulated sugar
3 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
2 cups Red Delicious apples, finely chopped
1/2 cup golden raisin (optional)
3/4 cup pecans (optional)

Steps:

  • Combine oil, sugar, eggs and vanilla in a mixer.
  • In a separate bowl mix together flour, salt, soda and cinnamon.
  • Mix until batter is combined.
  • Add apples, raisins and nuts (optional).
  • Bake at 325 degrees for 60 minutes. (I typically have to increase the temperature to 350 for the last 15 minutes of baking.).

Nutrition Facts : Calories 516, Fat 28.8, SaturatedFat 4, Cholesterol 46.5, Sodium 317.7, Carbohydrate 60.8, Fiber 1.7, Sugar 35.7, Protein 4.9

FRESH APPLE POUND CAKE



Fresh Apple Pound Cake image

This is a wonderful apple cake with a different twist using a mixture of nuts topped with a brown sugar topping.

Provided by Caryn

Categories     Dessert

Time 1h45m

Yield 1 Bundt Cake

Number Of Ingredients 12

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups corn oil
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups nuts, chopped (mixture of pecans, almonds, walnuts, filberts)
2 cups apples, peeled,pared,and finely chopped
1/2 cup butter
1/2 cup light brown sugar, firmly packed
2 teaspoons milk

Steps:

  • BATTER: Preheat oven to 325 degrees F.
  • Grease and flour a bundt pan.
  • In a small bowl, combine flour, baking soda, and salt; set aside.
  • In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed for 3 to 4 minutes until well blended.
  • Gradually add flour mixture to sugar mixture and beat till smooth.
  • Fold in nuts and apples.
  • Pour batter into prepared pan.
  • Bake 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
  • Cool on wire rack for 20 minutes.
  • BROWN SUGAR TOPPING: Combine butter, brown sugar, and milk in a saucepan and bring to a boil over medium heat, cook 2 minutes, stirring constantly.
  • Spoon hot sugar over warm cake.
  • *Storecake in foil or container for a day or two then refrigerate as fresh apples tend to mold easily.
  • Bring to room temperature before serving.

Nutrition Facts : Calories 8430.6, Fat 526.6, SaturatedFat 118, Cholesterol 880, Sodium 5652.1, Carbohydrate 873.8, Fiber 31.5, Sugar 542.7, Protein 89.2

APPLE POUND CAKE



Apple Pound Cake image

Make and share this Apple Pound Cake recipe from Food.com.

Provided by DarkLove

Categories     Dessert

Time 1h45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

1 1/2 cups oil
2 cups sugar
3 eggs
3 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
3 large apples, cubed
1 cup nuts, chopped

Steps:

  • Combine sugar and oil and eggs at medium speed.
  • Blend in dry ingredients.
  • Add vanilla, 3 large apples and 1 cup of nuts.
  • Blend well.
  • Grease and flour tube pan.
  • Bake at 350 degrees for 1 hour and 20 minutes.

Nutrition Facts : Calories 900.2, Fat 52.2, SaturatedFat 7.2, Cholesterol 79.3, Sodium 590.8, Carbohydrate 101.7, Fiber 5, Sugar 59.4, Protein 10.4

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