Wednesday, June 3, 2009

Cinnamon Apple Pecan Pound Cake



Baking is one of my favorite things to do. Maybe because I have such a sweet tooth, and eating the results of my labors is so rewarding. My grandmother taught me to bake and the very first thing she taught me was a simple pound cake. Pound cake gets its name from the basic ingredients - a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. The recipe below substitutes sour cream for two of the eggs, giving it a moist texture and ensuring it will still be fresh and tasty for a few days. If your family can resist eating the whole thing on the first day it's made, it cuts and tastes even better on day two, after the apple flavor has had time to develop.

INGREDIENTS

Filling:
½ cup chopped pecans or walnuts
2 tablespoons sugar
2 teaspoons cinnamon

Batter:
1 cup butter or margarine, softened
2 cups sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 - 3 large apples, peeled, cored and chopped into ½ inch pieces

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine nuts, 2 tablespoons of sugar and 2 teaspoons of cinnamon and set aside. Combine flour, baking powder and salt and set aside. Cream butter with 2 cups of sugar. Beat in eggs one at a time. Add the flour mixture and mix in. Gently fold in sour cream, vanilla extract and apples. Batter will be thick. Spoon half of the batter into the prepared bundt pan. (Don’t smooth it out - you want it to have lots of hills and valleys!). Sprinkle 2/3 of the cinnamon and nut mix over the batter. Top with the rest of the batter and smooth out. Sprinkle with the remaining cinnamon nut mixture. Bake for about 55 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean.

Gives one 10 inch cake - 14 servings.

The White Oak Inn
Yvonne Martin
http://www.whiteoakinn.com
Bed and Breakfast Foodie
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3 comments:

  1. I make basically this same recipe but with a couple of variations. I lay thin appleslice circles (from a cored apple) in the bottom of the bunt pan or tube pan and place a pecan half in the center of each circle. I then place more pecan halves in the spaces around the apple slices. I make a thin glaze with 3 packed tablespoons brown sugar, a pinch or two of cinnamon, a 1/2 teaspoon of freeze dried coffee, 2 table spoons of evaporated milk and 1/2 stick margarine. I take a knife blade and insert into the cooled cake and pour some of the glazing down the knife blade repeating about 10 times around the cake for marbling and pour the remainder around the top of the cake. Another terrific way to add moisture and marbling is to take a half shot or so of Bailey's Irish cream and insert your knife blade deep into the cooled cake and pour a trickle down the blade. It is best if this can sit for a day or so in the refridgerator before serving.

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  2. This cake is simply delicious,so easy to make, thanks for sharing.

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  3. If you have any more pound cake recipes do share.

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