Home Apple pound cake

The “Home Apple Pound Cake” is a delightful dessert that brings the warmth and comfort of traditional home baking into your kitchen. This cake features a rich, buttery base, characteristic of a classic pound cake, but with a delightful twist. Fresh apples, preferably a mix of both sweet and tart varieties, are embedded within the batter, infusing the cake with a moist, fruity flavor that perfectly complements the dense, tender crumb of the pound cake.

As the cake bakes, the apples soften, releasing their natural juices and creating pockets of sweet, apple-infused goodness throughout the cake. The outer crust of the cake forms a slightly crisp, golden brown layer that contrasts beautifully with the soft, moist interior. Optional additions such as a hint of cinnamon or nutmeg can be added to the batter, enhancing the apple flavor and bringing a subtle warmth to the cake.

Once baked, the Home Apple Pound Cake is often glazed or lightly dusted with powdered sugar, adding a touch of elegance and sweetness. The cake’s texture is ideally balanced between being firm enough to slice neatly, yet tender enough to melt in your mouth. This cake is perfect for serving at gatherings, as a comforting dessert on a cozy night in, or as a special treat with afternoon tea or coffee. Its homely appearance, enriched with the rustic charm of baked apples, makes it a visually appealing centerpiece for any dessert table.

Ingredients:

•2 cups of white sugar

•1 1/2 cups vegetable oil

•2 teaspoons of vanilla extract

•3 eggs

•3 cups of all-purpose flour

•1 teaspoon of baking soda

•Half a teaspoon of ground cinnamon

•1 teaspoon of salt

•2 medium Granny Smith apples, peeled, seeded, and chopped

•1 cup of chopped walnuts

•Half a cup of butter or ghee

•2 teaspoons of milk

•Half a cup of brown sugar

PREPARATION:

Preheat oven 350°F (175°C). Greased a 9-inch Bundt pan.In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until the mixture is light and fluffy. Combine flour, baking soda, cinnamon, and salt; Stir into batter until blended. Fold apples and walnuts with a spoon. Pour to prepared skillet.

Baking for 1 h and 20 min in preheated oven . Leave to cool for 20 minutes, then invert onto wire rack.Making glaze by heating butter, milk, and brown sugar in a small saucepan on heat. Bring to a boil, stirring to dissolve sugar, then remove from heat. Drizzle over warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch drips for easy cleanup.

Enjoy !