Fresh Apple Pound Cake
By Kim Morgan • Sep 23rd, 2008 • Category: Desserts
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Fall is officially here and seeing that it is my favorite of all the seasons for a multitude of reasons, a celebration was in order. Celebrating with a cake seemed like the best way to do this, especially when the recipe called for apples.
Growing up in the Northeast allowed me to sample some of the best apples from local orchards as a youngster. Crispy, cool apples with a tart sweet taste have always been one of my favorite foods to eat. When I was a student a Villanova University just outside Philadelphia, Friday during the fall months-meant I treated myself to a special lunch.
Villanova was known at the time for one of the best food programs a college had to offer. Yet, I skipped lunch and headed down to the local cheese shop to get one of those crispy apples Pennsylvania is known for and a hunk of cheese on the Main Line was a gem I will never forget. With my books in tow, I eyed the cheese selections for the week trying to decide which one I would choose for lunch.
The thing is, no matter how much time I spent trying to make a decision-the aged white cheddar always won out. Once I had my cheese in hand- I would head over to the apple barrel carefully choosing the rest of my meal. Just enough green and red to tell me that I had chosen the crispest apple that I could find took quite a few minutes of careful inspection. Parting with some of my college allowance to make the purchase, followed by heading out the door with lunch in tow, while I proceed to find a bench so that I could enjoy the cool air that fall brought in- so that I could savor my simple lunch in solitude and in bliss.
It wasn’t that I failed to ask a friend to join me that made my picnic a solitude affair. They just couldn’t understand why I would pay for a hunk of aged cheddar and a crisp apple when I could have my choice of a buffet paid for, by my parents. They also reasoned that cheddar and apples were offered every day at lunch so why pay for it? It made no sense to try and reason with them as to the culinary delight that they were missing out on along, and why aged cheddar cut from a wheel was different than the cheddar they would be eating.
So, satisfied and rejuvenated by my meal and the fresh air, I would then head to class to finish my week of studies knowing that I had made the right choice- dining alone once again.
One of the things that I like about this Apple Pound Cake is that as much as I have a sweet tooth, it isn’t that sweet. More like a fruited pound cake to go with a cup of coffee which is being tested out this very morning while I write this post. It works splendidly and having no doubt that it would also double, as a good piece of cake toasted to go with a spot of tea for an afternoon pick-me-up.
This was a wonderful light batter that really could work with an assortment of ingredients if you chose to substitute for the apples, pecans and coconut that it called for. I happened to have had some fresh grated coconut tucked in the freezer from previous baking. Fresh coconut is not as sweet as store bought and the subtlety makes a difference.
So do buy a real coconut using some for this and reserving the rest for a latter use. You will be glad that you took the time. Besides cracking open a coconut with a hammer is good for the soul and any anxiety that you might need to deal with. A good whack or tow releases unwanted tension and a stash of coconut at the same time.
Fresh Apple Pound Cake
Adapted-Damon Lee Fowler; New Southern Baking
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup butter, melted
4 large eggs
3 cups unbleached-all purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
3 cups tart apples, peeled, cored, and diced
1 cup fresh grated coconut
1 cup chopped pecans, toasted
2 1/2 teaspoons homemade Vanilla or 1 teaspoon vanilla extract
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Butter and flour a 10 inch tube pan and set aside.
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Preheat the oven to 325 degrees with the rack positioned in the middle of the oven.
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Combine the melted butter, oil and sugar in a mixing bowl and beat the ingredients with a wooden spoon or whisk till well mixed.
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Add the eggs one at a time beating till mixed.
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Measure the flour, setting aside 1/2 cup for the apples.
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Add the baking soda and salt to the flour mixture and sift together to combine the dry ingredients.
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Using a little at a time of the dry ingredients add to the oil/butter and sugar mixture combining well after each addition.
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Add the vanilla and mix till incorporated.
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Sprinkle the remaining flour over the apples and toss till coated. Then add the pecans and coconut and toss gently but thoroughly till mixed well.
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Fold the apples, nuts and coconut into the batter.
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Pour into the prepared tube pan. Batter will be thick.
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Tap on the counter a few times to remove any air bubbles.
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Bake for 1 hour 10 minutes to 1 hr 20 minutes or until a tester comes out clean when put in the center of the cake.
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Do not open the oven till 1 hour of baking time to test.
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Let cool for about 10 to 15 minutes, then remove from pan and let cool on a wire rack.
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Sprinkle with powder sugar when completely cooled.
Feel free to add lemon zest or cinnamon to this recipe should you want a cake with more flavor, a teaspoon of either would work well for this cake. The recipe called for a brown sugar pecan topping which I thought was overkill in the sweetness department, so I opted out.
Though next time I will make this with the Caramel Topping that I had used for a Buttermilk Cake previously made this Spring. Caramel and apples is a perfect combination to celebrate our Fall weather, and your favorite apple will do just splendid in this cake.
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Kim Morgan is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently cooking Southern food, one stick of butter at a time.
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This is absolutely beautiful! I love the height of the cake. And it looks incredibly moist. I lived in Philadelphia for five years and loved traveling out to the Main Line, particularly to Villanova. Such a beautiful town.
Hearing your talk about apples and cheddar reminds me of a recipe for apple pie with a crust that incorporates cheddar cheese in it. I am going to have to give it a go! After I make this cake, however.
Apples and sharp cheddar are one of my favorite things about New England. Whatever their other faults *cough*inexplicableobsessionwithbaseball*cough*
they definitely know how to do autumn.
This remarkablt gorgeous…one large wedge for me please.
Hi Kim! Everything you make looks SO good. How about your recipe for Low Country Boil?
This looks beautiful! Yummy, too. — Michele
Hi Kim
The Apple pound looks real good. I would like to know what kind of apples did you use. In your notes you mention using cinnamon, what would be the amount to use in this recipe. Also is your Caramel Topping posted on this site, if not could you e-mail me the recipe. Do I put the caramel topping on while the cake is warm or let it cool completely then put it on. Thanks.
I can just imagine the heavenly aroma in your kitchen as this was baking!
That cake looks gorgeous! A fantastic fall treat!
Cheers,
Rosa
hello coconut! i think sweet, flaked coconut would be the perfect addition to an apple cake–i wish i knew why i hadn’t thought to do that before! amazing.
This looks really tasty. I like your story about the apples and cheddar from your college days. Somehow mass-produced food, even when done well, is never as good as a spontaneous feast like yours! Besides, school cafeterias only ever offer red delicious apples; they barely count.
Sounds like a delicious way to use up some of these apples. Looks like it would go so very well with a cup of coffee!
Jackie, I would use your favorite apple for this cake as any would do. This time I chose gala apples but I will most certainly make it again with granny smith for a tarter flavor. I just added the link for my caramel topping. Frankly, after thinking more about this I want to make this cake again adding the topping-it was so good.
Pound cake and apples? Oh yum yum yum! My two favorite vices in one! (Well, except for pie.)
This looks so lovely! I can’t wait to try it as I love a fruited cake for breakfast!
I love a good apple pound cake and yours looks perfect for a glass of hot milk with some vanilla sugar!
I used to live close to the Villanova university! That cake is really screaming FAll!
Is there anything that screams fall in Pa. more than apples! It’s beautious Kim! I’ve already informed my husband that for Christmas I want the Southern Cookbooks that you find all these wonderful recipes in.
Thank you for this wonderful recipe- I have been searching for the perfect cake to make with farm fresh apples and this is it! I cant wait to make it. I will savor evey bite! If you make an apple cake with sheddar in it please share that too!
A real coconut? That would be an adventure. My 7 year old would absolutely love it. He has been asking me when coconuts are going to grow in our small palm trees in the front yard
Apple cake sounds wonderful. I love the idea of a caramel topping!
I love all the add-ins for this recipe! Sounds so tasty!
I am really enjoying all of the apple recipes that are showing up lately. Of course your cake looks fabulous and you have sold me with your description of it’s bright sweetness and even more so with the idea of enjoying it with a bit of nicely aged cheddar. Thanks for sharing the flavors of a crisp fall afternoon!
Hey neighbor! Any slices or slivers left ?
That looks out of this world and so moist!
Oooh that looks great! And freshly grated coconut no less. Very well done!
I am not a coconut fan…if I leave it out, will the cake texture/crumb change?
Lola- Go ahead and leave the coconut out it shouldn’t change a thing. I would just add some cinnamon or a 1/2 teaspoon more of vanilla for flavor in it’s place.
This looks preposterously good!! I love apple cakes — I must have 10 different apple cake recipes. Or now, make that 11.
i made an apple cake this week and had it for breakfast also! but this cake takes the cake! mmm… pecans and coconut… next week after i go apple picking, i’m trying this.
How DO you manage to stay so slim with all these marvelous calories around you?
Hi Kim
Can this cake be made with a stand mixer using the paddle or whisk attachment, I’m lazy and I want to take the easy way out.