Apple Pound Cake

Total Time:
2 hr 15 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr 30 min

Yield:
16 to 20 slices
Level:
Easy

Ingredients
  • 5 jumbo-sized eggs, separated
  • 1 cup buttermilk
  • 4 sticks butter, plus 1 tablespoon, for pan
  • 3 cups cake flour, plus 2 tablespoons, for pan
  • 1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 2 1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 teaspoons baking powder
  • Special equipment: 10-inch Bundt cake pan
Directions
Watch how to make this recipe

Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)

Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.

In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.


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4.3 101
I haven't even attempted to make this pound cake, and I won't. After scanning over the ingredients, I knew immediately 4 sticks of butter was WAY too much. The reviews confirmed this. I'm actually slated to start a pound cake business next year & have been testing pound cakes religiously for some time, & baking in general for over 17 years. Instead of cutting the amount of batter in the pan, I would cut the 4 sticks of butter to 3. Also, cake flour is very delicate, and this is another reason the cake never seems to get "done" no matter how long you bake it. It doesn't have the same amount of protein that all purpose does, and this helps bind the cake and give it body. Make it 2 cups of all purpose flour & 1 cup of cake flour. The eggs can be put in whole, & yield a perfect result; no need to separate. I would also put 2 tsp. baking powder & 1 tsp. baking soda. Since there's buttermilk, which is acidic, it's a good idea to have baking soda to balance it, as it's alkaline. Good luck. item not reviewed by moderator and published
This cake was so incredible. I couldn't stop eating it. It was moist and so tender. BE SURE TO TAKE OUT 1/3 OF THE BATTER AND BAKE IN SEPARATE LOAF PAN. Thanks for sharing this gem, Sunny. item not reviewed by moderator and published
Hardly any apples in the recipe and too much butter. You should call this cake, "butter cake"! Very disappointed. item not reviewed by moderator and published
Followed the recipe and the cake is great. Moist and flavorful. Made a glaze of confectioners sugar and apple liquor. Way to go. The recipe makes a lot of batter. I used the extra batter to make cupcakes Made12 standard size cupcakes. Baked them in the 325 degree oven for 18 to 20 minuites. They were moist and delish! item not reviewed by moderator and published
This is a good recipe for pound cake!!!Delicous item not reviewed by moderator and published
This cake was a big hit. I followed the recipe to the letter, except I used Pam spray with flour to oil the pan. While the recipe calls for a 10-cup bundt pan, I used the Nordic 15-cup Anniversary Bundt pan. Once in the oven, the batter rose to the extreme top of the pan - a quarter inch more and it would have spilled over, so a 10-cup pan is too small. Also, I lightly pounded the pan on the counter to get out the air bubbles. When I did this, apparently the apples fell to the bottom of the pan. This turned out to be a fortunate accident. The apples did not burn, but instead created a pretty pattern on the top of the cake when it was flipped out of the pan. item not reviewed by moderator and published
i have made this cake 2 time and it came out good. you have to use a big bunt pan i have a 10 cup one that's the one i used and it went to the top but did not over flow it was fine. i cut out the lemon flavoring and add walnut . i thought that would be nice for the full. the cake is so light i am going to try whipping the egg whites in my other pound cake. i love this cake. every one should make it,just read the recipe all the way before making it and you should be fine. item not reviewed by moderator and published
I made this and I had wonderful compliments. I added an extra teaspoon of vanilla and an extra teaspoon of cinnamon I also added 1 cup of walnuts and 1/2 cup of raisins. on top of the cake, I premade oats,honey, raisins crumble granola on top. it was very delicious!!! item not reviewed by moderator and published
people please just get a bigger bundt pan i have use the pan you use to make angel food cakes you know the tall won with the smooth sides it works without the over flow and you use all the batter like you are suppose to item not reviewed by moderator and published
HI SUNNY, I JUST WANT TO SAY THAT THE APPLE POUND CAKE WAS AMAZING, I DON'T EAT CAKE BUT THIS ONE I HAD TWO BIG SLICES. THANK YOU FOR SHARING YOUR RECIPE. LOVED IT AGAIN LOVED IT. LISA item not reviewed by moderator and published
I, like others, should have read the reviews before making this cake. I'm not looking forward to cleaning my oven after the pan overflowed. I think I will try it again, but will only use 2/3 of the batter. We shall see... item not reviewed by moderator and published
It was the best pound cake I have ever had! item not reviewed by moderator and published
It was great and everyone enjoyed the cake down to the last bite. item not reviewed by moderator and published
Wish I had read the reviews before putting it into the oven. I have baked for years and years and never has anything like this happened. Started to smell something burning, thought oh no did it overflow? What a mess. Down the sides dripping all over the oven bottom. Still can't believe this happened. If you do want to try out this recipe I suggust as the others fill only 2/3 full and maybe but the rest into a loaf pan and bake along side. Sure the loaf pan will not need same amount of baking time though. Not looking forward to cleaning up the mess and company is coming. item not reviewed by moderator and published
Tasty! Remember to fill your pan half way.... item not reviewed by moderator and published
Delish! I tried this recipe because I'd never heard of a pound cake with whipped egg whites...it gave it a lightness I liked. Be sure to only fill your cake pan 2/3 way full...my loaf pan of batter baked up great too. I substituted blueberries tossed with a tiny bit of lemon juice and cinnamon instead of apples. Really was a great taste. In the TV airing, Sunny whipped the egg whites, then transferred them to another bowl, rinsed out the 1st bowl and then did her butter/sugar cream, etc. Clever! I also had never folded my egg whites into cake batter using the paddle attachment as she did...but, it worked perfectly. Thanks, Sunny! item not reviewed by moderator and published
A-mazing!! Dont listen to the poor reviews, just follow the recipe and dont over fill your pan. It was so wonderful! I didn't find it at all difficult! item not reviewed by moderator and published
Mine didn't spill over and it started burning about 45 minutes into the cooking time. It was ok, nothing I'll make again though. item not reviewed by moderator and published
Have never tasted a better pound cake! item not reviewed by moderator and published
I made this cake it was delicious when the show first aired . I messed up my handwritten copy and was shocked about the reviews. I am about to make it again for a family gathering. Great and moist. item not reviewed by moderator and published
It was easy to make and it taste delicious item not reviewed by moderator and published
This was very easy to make and very good. Take note fill your pan 3/4 of the way or it will over flow. item not reviewed by moderator and published
Absolutely delicious, have made this twice already. The first time was for Christmas and everyone loved it. Very easy and no problems with overflow. I think I might increase the apples next time. I'm not a one who cooks much so I'm not sure why others had a problem. Don't be afraid to try this one! I'll be amking it again. item not reviewed by moderator and published
I made this cake for Christmas and it was a huge hit. I red the reviews and used two apples, which increased the apple flavor. I also used a 15 cup NordicWare anniversary bundt pan. It's deep and tall and kept all of the delicious batter in! I'm a pastry student and I bake often so I didn't find this cake challenging but after reading some of the reviews I was surprised to see some people struggling with the cake instructions or with overflow. My suggestion is to fill your pan 2/3 full, to make sure you have a pre-heated oven and to make sure your oven is properly calibrated. Have fun and if it doesn't come out right the first time try it again, it's just CAKE! item not reviewed by moderator and published
I am a very experienced baker and was intrigued by a pound cake with whipped egg whites. I followed the recipe including using cake flour and the batter overflowed big time. I watched the episode and I didn't notice that the bundt pan was super gigantic so I think there is something wrong with the recipe. I didn't read the reviews because I saw the recipe demo'd and saw it had an average of 4 stars, I won't make that mistake again because I see by looking at the reviews that people who haven't made the recipe gave it 5 stars based on looks. The good thing is that the overflow which landed on the cookie sheet was absolutely the most delicious flavor. The cake in the bundt pan did not fare so well. It caved in in the middle and never really cooked on the inside even after 2 hours in the oven. It was so moist it was gooey. I don't think I'll throw it out but I may have to deconstruct it into a baking pan to try drying it out. item not reviewed by moderator and published
I haven't made this yet although oh yes i want 2 try this one but make sure i have all of the ingredients i need it looks lovely and the cassarole one 2 with just 2 boneless skinless chicken breast yummmmy i want 2 try it:) item not reviewed by moderator and published
i will be making this cake for Xmas can't wait to tasted item not reviewed by moderator and published
My family really enjoyed this cake, even though I forgot to separate my eggs. It still turned out great. It was way too much batter for one bundt pan so next time I will use a bundt pan and a loaf pan. I also doubled the apple mixture! This was my first recipe from Sunny will be trying many more. THANKS CR item not reviewed by moderator and published
YUMMY YUMMY item not reviewed by moderator and published
Sunny, Thank you SO much for sharing your grandmother's recipe! This cake was absolutely DELICIOUS! Cottony-soft, moist, buttery, FABULOUS! Our family LOVED it! It was gone before dessert! :-) item not reviewed by moderator and published
Sunny, babygirl. I made this cake and as the kids say "OMG"!!! It was smokin!!! It didn't spill out of the 10" bundt pan. I made some adjustments though. I used three sticks of butter, 1 1/2 tsp baking powderand it came out perfect and delicious. Made a honey apple glaze to go over it. Got raves and accolades from it and requests to make it again. Next time I think I'll slice apples thin instead of dicing. If it gets any better It'll probaably hurt something.!!!! Thanks babygirl!!! Keep on cooking Texas style. Lovin' it CAZ item not reviewed by moderator and published
Wow this is amazing! A delicious and easy recipe with subtle delicate apple flavor. It was so moist and a hit with everyone. I might double or even triple the apples next time for a real apple burst. Highly recommend to all. item not reviewed by moderator and published
to the reviewer that complained about the pound of butter, that is the definition of "pound" cake. pound, of butter, pound of eggs, pound of flour etc. Be sure the apples do not touch either side of the pan. They will stick and burn and cause the cake to also stick and possibly break. Make sure the cake does not come up more than 2/3 to 3/4 full or you will have a messy clean up when it raises in the oven and spills over. I think my autumn splendor Bundt pan is 10 cups. when I use my 6 cupper I bake an additional loaf plan that I hide for myself. sorry sunny but I do agree, you must have forgotten the salt in the recipee, especially if you use unsalted butter. item not reviewed by moderator and published
This pound cake was so delicious and moist, and it was very easy and was beautiful to present. The only problem I had was that once I mixed the batter, there was too much for my 15 inch bundt pan, next time I will use the bundt pan and a small loaf pound so the cake doesn't spill over. Thanks for sharing the rrecipe Sunny, love your show! item not reviewed by moderator and published
Am not a novice baker but had a poor experience with this recipe. As with Hannah's comment, I also had all the fire detectors going off, couldn't open the windows fast enough, dogs hid under the beds to escape smoke and fire alarms. Cake batter overflowed due to ??? powerful baking powder ??? Cake was tasty in long run but won't be making it again, for all the aggravation. item not reviewed by moderator and published
Fresh out of the oven, this cake was a little dry. After allowing it to sit overnight, it became light and so moist with just the right hint of apples. I came in from work at the end of the day to find over half of it gone! Wonderful cake. Beware though, to use a large bundt pan or tube pan as it did overflow in the oven while baking. The taste was worth the clean up effort! Thanks for sharing this recipe. item not reviewed by moderator and published
Saw this on tv this am and decided to try it. The texture of this cake was the lightest I have ever made. I separated the eggs as stated but got a little yolk in the whites so they didn't whip well, but I did add them separatley and still beat it well. I could not find my bundt pan so used an angelfood cake pan. I greased it with butter and sugar instead of flour and the cake turned out perfectly. It was sweet, but my husband loved it!!! Thank you for sharing this recipe. item not reviewed by moderator and published
I don't know if anyone else has had this problem, but My batter overflowed while it was baking and burnt on the bottom of my stove causing every smoke detector in my house to go off....Not sure I'll try this recipe again after going out to buy ingredients especially for this and having such a problem with it. The entire cake was ruined item not reviewed by moderator and published
I love this cake my apples did fall 2 the bottom but was fine with me b/c it was like a topper when I flipped it over. I do plan 2 make this atleast once every 4 months thx Sunny item not reviewed by moderator and published
I LOVE this cake! I love anything with apples in it & when I saw this episode, I couldn't wait to try it. I've made it 3 times so far & each time, the family yells at me that I should've made 2 instead of just one. I plan to make another one today because they won't stop asking me when am I going to make another one, lol. Thank you Sunny! :-) item not reviewed by moderator and published
I watched Sunny's show one Sat. wrote the recipe down. I went to the store got the things I needed. I was feeling down that day thinking of my Mom, she loved to bake pound cakes and all kinds of cakes, she passed several years ago. I saw this show, I made this cake, using my Mom's mixer. My husband and my adult children told me it tasted like my Mom's cake. Thanks Sunny for helping me to become a pound cake baker. item not reviewed by moderator and published
I used this recipe as a basis for a lemon pound cake. I just omitted the apples and cinnamon, replaced it with the zest of 2 lemons and fresh lemon juice. AWESOME! I love u Sunny! Your recipes never fail! item not reviewed by moderator and published
Made this cake for the first time about two weeks ago and was underwhelmed. Today, I decided to tweak it a bit. First followed the suggestions of the reviewer who cut back on the baking powder, left out lemon extract, added 1/2 tsp salt and so on. Also added 1/4 tsp each of nutmeg and cardamom and increased cinnamon to 1 1/2 tsps. Made certain not to overfill the bundt pan, set the timer for 1.5 hours, and went from there... item not reviewed by moderator and published
Prepared it twice in one week and I know better. Those GS Apples are the best, tried goldendel....o.k., but GS just melts in your mouth and I have made a best friend twice. Thank you for sharing a secret my aunts and mother never (watching over me) could resolve in "Who can Make the best rolls and pound cake?" I did not eat them by myself, they had to be somewhere. Know what I mean? Ha! Ha! Keep giving your great tips. This is not the only one, but the best I have ever gulped, woops! I mean eaten.....ROliv.... item not reviewed by moderator and published
Saw Sunny make this a few weeks ago and jotted down the recipe. Was glad to see that my notes matched the recipe displayed here pretty well. I followed the recipe exactly as she made it and am very happy with the result. This cake came out beautifully. It was done after 1hour and 15 minutes. I let it cool for about 10 minutes and then turned it out. Stuck slightly in 2 places, but otherwise it was gorgeous. Keep your apples away from the outer edges! Most certainly a new addition to my recipe collection. item not reviewed by moderator and published
This is a fabulous recipe, my family was eating it for days after I cooked it and it was still very moist. I must warn you to be sure to keep the apples away from the sides of the pan or they will burn. Also I would spread the apple pieces through the cake rather than just 3/4 of the way on the bottom of the pan (once it's flipped over). Be sure to the pan on a cookie sheet because my pound cake did over flow slightly and that would've been a disaster! Thanks Sunny for the wonderful recipe!!! This is a keeper and a family favorite!!! item not reviewed by moderator and published
I made this cake and followed the recipe with a few adjustments. I checked the cake after 1 hour and 15 minutes, the tester was clean. The cake was cool to the touch before I drizzled a lemon glaze on top. My cake stuck to the sides of the pan. Things to remember...(1) each oven bakes differently based on the calibration; (2)make sure the cake is "completely" cooled as the recipe stated.. Next time I make this pound cake....and I will..... I will bake it for the entire 1 hour and 30 minutes before checking with the tester. I will also WAIT until the cake is "completely cooled" before I take it out the pan and put a lemon glaze on it. ThIs Cake is moist, has a wonderful taste and is just simple delicious! Thank you Sunny and Grandma. item not reviewed by moderator and published
i am a very good baker, i followed the instructions to a t but i was very disappointed the inside was raw after almost 2 hours and didnt taste at all like a pound cake it felt apart..ill never make it again waist of time and money sorry sunny item not reviewed by moderator and published
One of the best (apple) pound cakes I've had and made... I have many a recipes and have made various kinds this is the first apple one and even though it calls for a lot of ingredients it was well worth it. So delicious... Great one Sunny!! item not reviewed by moderator and published
Just wanted to make sure that the fact that there is no salt in this recipe is correct. item not reviewed by moderator and published
Even tho I had to fake the buttermilk & cake flour the cake turned out to be big and yummy. Betty, Palm City, Fl 03-072010 item not reviewed by moderator and published
I realize your comment was written quite awhile ago--but just incase you frequent thiese comments again-or incase someone else out there could use this info --you mentioned that the apples floated to the bottom of the cake--and maybe should use cornstarch--Sunny put cinnamon and lemon juice(to stop the browning)on top of the apples in a cup on the side until she used it --what I would suggest is the lemmon juice first shake to evenly coat and put into a dry cup then mix 1or 2 tbs(depending on amount of apples)cinnamon and powdered sugar(powdered sugar has cornstarch in it)add this mix onto the apples shake,stir to evenly coat -you could shake in a plastic bag to coat,I hope my info was helpful- Also this cake was so deliscious --thank the heavens for you aunts and Grandma's (and Uncles and Grandpa's) your recipes are treasures--Thank You for sharing them with us--and Thanks to us who know to quickly jot down the recipe and are gracious enough to share it with us, you all are anglels sprinkling spices of happiness,memories and love with our families for many generations to come-just like the great artists and composers--I thank you -my husband thanks you -my children thank you -but most of all my tummy thanks you. Thank You.... item not reviewed by moderator and published
It is so good! I love it and you will too!! It is amazing so good so good!!! Try it item not reviewed by moderator and published
I tried this cake and please don't get upset but i omitted the apples, cinnamon, and lemon. I was looking for a pound cake recipe from my grandmother's kitchen - and boy did i find it! This cake was just what I was looking for! Moist, buttery, and light Hugs and kisses to Sunny's Grandmother for sharing Deby from Texas item not reviewed by moderator and published
This was the best, lightest pound cake I've ever made. I followed the recipe exactly and it turned out beautiful. I must admit I was kind of skeptical about folding in the egg whites (meringue), but did it anyway of course. I can taste a minute bit of lemon and it was just enough to take it over the top. My husband was excited that I was going to bake it and when it was done, he could barely wait until it cooled. It even tastes good warm. No glaze, nothing but cake. If you like apples, then add a liitle more. In reviewing the other reviews, I can't complain. I used a 10 inch bundt pan and baked it 1 hour 20 minutes at 325 degrees. Will surely make again! item not reviewed by moderator and published
HELLO I TRIED YOUR RECIPE FOR THE APPLE POUND CAKE AND IT WAS RHE BEST CAKE I HAVE EVER MADE THE CAKE WAS SO MOIST THE CAKE WAS GONE IN ONE DAY HATS OFF TO YOU KEEP DOING WHATS YOURE DOING MS BETTY ROSS FROM LEXINGTON KY OH MY THE WAY MY NEPHEW THOUGHT I WENT TO THE STORE AND BROUGHT THIS CAKE item not reviewed by moderator and published
Sooo...for those of you who think your so smart, your not. Different things affect baking such as altitude & ingredient temperature. I have never prepared a cake of Sunny's (or her grandma's) without complete success. I simply follow the instructions to a T the first time I prepare the recipe, then do some variations the second time. This recipe is no different. The cake is moist & fabulous & the icing rich & creamy! Delicious! It's not the recipe that is bad, it's the people preparing it & all the different factors involved. Keep the excellent recipe's coming Sunny! :) item not reviewed by moderator and published
Getting ready to make for the second time in two weeks. This time I'll wait until it is fully cooled. I did use two apples and also added nutmeg. Yummy!! Thanks Sunny. item not reviewed by moderator and published
I made this cake yesterday and I was pleasantly surprised especially after hearing some of the problems. I did put it a tube pan instead of a bundt. I would do this anyway just because im not very fond of bundt pans. Also, it was great because of the egg whites. I'd never made a pound cake that I added beaten egg whites to. Pound cakes tend to be very very HEAVY but the egg whites made it a little bit lighter. The only thing I would change next time is the granny smith apple. They were a little tart so I might use a milder apples like an ambrosia or even a red delicious. Also, my apples fell to the bottom. I didn't know if they were suppose to. I thought they would stay in the middle of the cake. I think there is something you can put on them to make them stay suspended in the cake. I may be wrong but I think if you mix cornstarch, they'll stay. If anyone knows, please post it! The cake came out perfect. It did not stick at all. I didn't keep it in the full 1hr and 30 min because after about 1hr and 10 min it I toothpick tested it and it was clean so I know this just depends on your oven. The taste was so flavorful, what an awesome cake! item not reviewed by moderator and published
Was excited to incorporate fruit right into the cake, and although i did not have any disasters(I used a 10 in by 4 in bundt pan with a removable bottom), it came out pretty but not as moist as other reviewers stated. Also I agree with another reviewer that I think the apples would have been more wonderful if sauteed in butter and some brown sugar. Overall, my team mates at work liked it, but just not the "wow" i expected. Plus no one asked me for the recipe, which is a real indicator to me. Sorry Sunny. item not reviewed by moderator and published
I made this cake for my Guy this past weekend and it turned out Lip Smacking Good. Although I added 1 full cup of sugar to the egg white in error, and kept it in the oven 15 minutes longer than the requested time, it still turned out great. I can see how other reviewers had overflows, I used my large bundt cake pan and as the cake cooked it almost overflowed, had I used the smaller bundt cake pan, I would have had a spill. The reason I used the larger one was because I read reviews here before I started my process. Anyway, everyone that had a slice of the cake oved it, and requested I make it again. Thanks Sunny for sharing your grandma's recipe with us, keep shining bright... Vee item not reviewed by moderator and published
This recipe is so good you could eat the batter. I added pecans to the apple mixture, as my family loves pecans. I would recommend letting the cake sit no longer than 30 minutes, or it will start sticking to the pan and the presentation will be lost. After all, we do eat with our eyes first. Leisa Camarillo, CA Jan 26, 2010 item not reviewed by moderator and published
This cake was wonderful. Everyone loved it. I followed the recipe exactly, including baking time, and it was moist and delicious. The batter did not overrun the pan (used a 10 inch bundt pan). I am making it again today, and will be using orange extract instead of lemon and adding an orange glaze. This will be my new "go to" for events and potlucks. Thanks for sharing, Sunny! item not reviewed by moderator and published
Girl, I made this cake Sunday. I love it !! My husband said, it was the best cake I ever made. This was the moistest cake I've made and I've been making lb cakes for 30 yrs., looks great too. Will make if for friends and family for the holiday. Keep it up. item not reviewed by moderator and published
I made this cake today and it turned out perfectly. I followed all of the directions exactly and didn't have any problem at all. It didn't spill over or anything. Just perfect. My family loved it, too. I was all prepared to make a glaze for it, but it wasn't needed. The cake is delicious as is. Thanks Sunny for sharing your Grandma's recipe! item not reviewed by moderator and published
This recipe sounds wonderful. I have read reviews but my question was not mention in them, i do not use buttermilk can regular milk be substituted or must i buy carton just for this? item not reviewed by moderator and published
Sunny, I'm a good baker and cook, and I enjoy your recipes. I tried your pound cake yesterday because I had invited my daughter and family for dinner. To my surprise......the cake got stuck in the buttered and floured pan! What did I do wrong? item not reviewed by moderator and published
This pound cake is the best I've ever made. I give it a blue ribbon. I will make this over and over again. It looked so beautiful and the flavor and texture was amazing. Thank you so much, Sunny! item not reviewed by moderator and published
wish iI had read the reviews BEFORE preparing this cake. used 10" bundt pan, but batter spilled all over bottom of oven. item not reviewed by moderator and published
Way too sweet, too much batter. In the past, have done one just like this, having the same texture and taste, by using a yellow cake mix. Not worth all the extra bother. item not reviewed by moderator and published
I just made this recipe exactly as the recipe stated and it came out perfect. Did not overflow ( you should not use the real short bundt pan) and I cooled it for abut 3/4 of an hour - it turned out of the pan great- had a glazed look about from the buttered pan. The best ever!!!!! I don't understand folks that try a recipe and instead of making the original they change or add this and that and then say I didn't come out right, didn't taste good or whatever!! Make the original and then change it if you want. Stop doing it!!!!! Aloha Sharyn item not reviewed by moderator and published
Sunny, I followed your recipe to the letter and it overflowed in my oven and a real mess. I cooled what was not on each racks and bottom of my oven. The cake would have been very good if it had cooked as stated. I ended up throwing it out. The cake stuck to the pan and was a waste of my time and money. I usually do not have this problem with cooking! I was saddened from the mess! Maybe the bundt cake pan was not large enough or what? Couldn't determine problem and didn't want to try again. item not reviewed by moderator and published
I made this cake last night. I took the advice of the reviewer Adele and made the specified changes. I used only 2 sticks of butter (save yourself some fat grams, you won't miss the extra 2 sticks of butter), 1/2 cup less sugar, 5 jumbo eggs, 1/2 teaspoon of salt, I reduced the baking powder to 1 1/2 teaspoons, 1 teaspoon of cinnamon, and I sauteed 2 chopped apples in a little bit of butter and brown sugar (next time I will use 4 apples, as I don't think 1 or 2 is enough). The sauteeing of the apples adds a carmalized flavor and brings out the flavor of the apples. This makes a lot of batter, so I filled up my bundt pan 2/3 full, and I had enough batter leftover to fill a loaf pan. I baked the both of them for 1 hour. I live in Colorado, so we have to deal with the high altitude (6000feet above sea level). The changes I made and the 1 hour bake time worked beautifully with the high altitude to produce a moist, extrememly tasty cake. I will definently be making this again. Thanks Adele for your review and modifications! item not reviewed by moderator and published
I haven't made this yet but a pound of butter ??Really? Paula Deen has a good apple cake named Grangirls Applecake...It is awesome and not so much work item not reviewed by moderator and published
Girl ,girl, girl,.........this cake took me back to my childhood.....the only mistake i made was i left out the apples the first time i made it .....so.....i made it again .....this was DEEEEEEEE-LISSSSHH !! thanks for bringing back some great memories of my granny .....Lisa G. item not reviewed by moderator and published
I tried this recipe after watching Cooking for Real, and it turned out fantastic..Kudos Sunny. One of the best!! I couldn't believe how moist the cake was and I wasn't too sure about the apples but they were great. item not reviewed by moderator and published
SUNNY, best cake recipe I've ever made. I could not believe how "MOIST" the cake turned out to be. Did not stick to the pan or run over, it was just right. Try it you wont regret......MOIST AND FLUFFY!!!!! item not reviewed by moderator and published
I read the comments before making this cake. I added one extra apple, I used a bigger cake pan (HUGE ONE, lol ), made a lemon glaze to go on top, I used 1/2 teaspoon of salt, I also decreased the baking powder to 1 1/2 because the eggs alone will do its job to make it rise. The taste was FABULOUS. The cake was MOIST. THANK YOU SO MUCH FOR SHARING YOUR GRANDMOTHERS RECIPE. item not reviewed by moderator and published
Sunny, don't listen to all the other reviews the cake is wonderful just the way it is. I followed your recipe to a "t" and it was the biggest hit you have ever seen. My 18 year old son said that he liked it because it had the perfect touch of lemon paired with the apples and cinnamon. It was so moist, very light and fluffy. The egg whites did add a lot of volume to the batter so I didn't add it all to the bundt cause I knew that it would overflow if I did. My cake came out perfect, didn't overflow cause I remembered what my momma taught me about baking, never overfill your pan. It also came out perfect cause I allowed it to cool a bit but not too long. I added a glaze that I found on foodnetwork that had lemon, cinnamon and so forth to complement the cake. I served this at a Mary Kay Party and everyone including the consultant asked for the recipe. One lady even came back the next day for another piece and asked if she could take one to her Grandma. Your Grandma really knows how to bake a cake and I understand why you listened so well to what she had to say. I love to bake and would love to find more recipes just as great as this one. Bravo item not reviewed by moderator and published
Sunny, Sunny, Sunny...I followed your recipe to the letter and it came out not cooked through, overflowed in my oven and a real mess, I threw it out, even after it cooled for 4 hours, the cake stuck to the pan and was a waste of my time and $$$$$$. item not reviewed by moderator and published
Salt is the basic flavor enhancer in sweet and savory recipes. This recipe needs 1/2 tsp.salt. Opinion: 2 sticks butter is sufficient for 3 c.flour Reduce bak.powder to 1 1/2 tsp. Reason: plenty of lift from eggs. Note: eggwhites must be at room temp for maximum result Use 13 x 9 pan (sprayed) Reason: too much batter for bundt pan 4 extra large eggs instead of 5 jumbo Reason: 3 c.flour and 1 c.liquid better balanced Increase cinnamon to 1 tsp Reason: ratio of spice to flour demands it Apples: suggest 2 cups diced apples sauteed in butter/sugar then cooled for better result and flavor. Volume is less after cooking but flavor is better. Reason: diced fresh apple gets lost in batter,flavor is flat. Lemon extract -too strong. Prefer vanilla extract only. item not reviewed by moderator and published
I fixed the cake and it was delicious. It was nice and moist. I substituted the apples with apricot jam. item not reviewed by moderator and published
Made this today, after my sister watched Sunny make it and asked me to make it for her. I knew the batter would over flow, so I only used 2 cups flour. Was scared of the 1lb. butter, used 1/2 pound and reduced sugar to 1 1/2 cups. Delish. Also made a glaze with apple cider & a few spices, I'm sure this compensated for the missing butter. This recipe has been added this to my most loved recipes. I intent on making it many more times. item not reviewed by moderator and published
I've used this as a "tea" cake for friends in the afternoon with a bridge group, and as a company desert. Very good, but heeded the warnings about too much batter!! Served it with caramel ice cream, and once I just dusted it lightly with cinnamon sugar.Glaze? You could fo a simple syrup caramel one , if needed. I like that this can be modified with other flavors /fruits. Could even add a liquer to a glaze. item not reviewed by moderator and published
My daughter and I saw the show and decided to make the cake. Except we added toasted coconut, pecans, cinnamon and almond extract instead. We could hardly wait for it to come out of the oven. It was worth the wait! I think it looks glazed because of the butter you use to grease the pan. We can't wait to use other ingredients t make this again. Sunny, thanks for sharing your grandma's pound cake recipe with us! item not reviewed by moderator and published
I always learned that egg whites beat faster when chilled. This was absolutely the case. It took me nearly 15 minutes to get soft peaks. I will definately chill them next time. Also, I did not get enough apple. They were a nice surprise if you were lucky enough to get one. I will add more next time. I have never been lucky with bundt pans so I used a fluted pan instead. It work out nicely but was not as "pretty" as on televison. Overall, it was a moist, flavorful cake. It would be tasty with or without the apples! Will make again! item not reviewed by moderator and published
Just made this today - there are extra steps that take time - like beating the whites separately, but this is a known method (try it with pancakes and you'll be amazed). The cake turned out beautifully - I did follow an earlier comment and put about 1/4 of the batter and apples into a bread pan and baked it along side - my bundt pan would have had a mess if I put all the batter into it as well. If you must have a glaze - take some fresh lemon juice, add it to confectioners sugar, mix until you have a glossy glaze and spoon it over. item not reviewed by moderator and published
I love dessert but not sickening sweet desserts, so this cake is perfect for me. I followed the recipe exactly as Sunny demonstrated, and the cake turned out fabulous. A slice of this cake is perfect with morning coffee or as an after dinner dessert with a small scoop of caramel ice cream. The key to this recipe is to be organized. Have all ingredients measured and ready because it all comes together quickly. My cake was baked in one hour and twenty minutes so watch your cake's progress and don't assume it will automatically take one hour and thirty minutes. Take your time and enjoy the preparation. The result is well worth it. item not reviewed by moderator and published
LET IT COOL OFF, DID EVERYTRHING SUNNY DID...CAKE ALSO RAN OVER (NO BIGGY) THE BOTTOM OF THE CAKE STILL STUCK TO THE BOTTOM, FLAVOR WAS FINE THOUGH... AND YES IT DID LOOK GLAZED...PEOPLE THAT IS ALL CAKE IS SAYING (ONE OF THE REVIEWERS) DON'T JUMP ON HER/HIM. I WILL DO IT AGAIN IN ANOTHER BIGGER BUNDT PAN (MINE WAS A 10") COULD HAVE DONE THE SAME THING WITH A CAKE MIX AND ADDED TO IT!!!! YOU KNOW PEOPLE DO HAVE THE RIGHT TO MAKE COMMENTS WITHOUT BEING RIPPED APART...IT'S OK CAKE - THE REVIEWER :) TELL TYISHA...TAKE A HIKE!! item not reviewed by moderator and published
I know that Sunny did not mention a glaze. That is the point. The cake shown looked shiny and glazed. I would like that recipe. I am judging this cake strictly by the way it looked on TV. Did anyone else observe the glazed appearance? item not reviewed by moderator and published
This looked like the perfect recipe for company dinner. I made it last night in my 10" Bundt pan....and there was so much batter that as it rose the cake ran over, spilling down the sides and onto the rack and oven floor. I ignored the mess but when I went to remove the cake from the oven the burnt batter exploded in flames. I had a raging fire in the oven and on the sides of the cake pan. The cake survived; it is delicious. I would suggest reducing the batter by 20% and proceeding with the recipe to avoid this in the future. (Or use a bigger fluted pan.) item not reviewed by moderator and published
I made this cake from trying to write it down as Sunny made it. It was real good but I left the apples out because I wanted to have a plain pound cake for my peaches and whip cream. The cake ran over my pan but all the top was crunchy and good. My husband ate all the over run. The cake is sooooooo goooood. Real moist and holds together real good. item not reviewed by moderator and published
I made this cake after seeing Sunny make it. SO GOOD! Sunny thanks to you and your grandma. item not reviewed by moderator and published
Six out of the seven review so far have not made this cake...are you rating how it looks on TV? item not reviewed by moderator and published
When I saw this cake on today's episode, I thought it looked simply delicious. I am going to make this cake, don't know when, but I sure can't wait to enjoy the buttery goodness, accented with apples. Yum, Yum. item not reviewed by moderator and published
I can't wait to try this recipe! I look it up and printed it right away! I told my husband I was going to make this recipe and he said great he really likes sunny he said he down to earth. item not reviewed by moderator and published
HELLO! where in the show did sunny say there was glaze on the pound cake? And if you dont like the cake without the glaze then you add it yourself... it's that simple because I thought the cake was delicous. item not reviewed by moderator and published
BEAUTIFUL! This cake looked absolutely delicious on TV. I just saw the show and immediately looked it up online so that I could make it tonight. I was especially interested in the light and shiny glaze that was on the cake shown, but there is no mention of any glaze in your recipe. Please add this so that my cake will turn out like the one on TV and then I can give this recipe the 5 stars it deserves. item not reviewed by moderator and published
i loved it item not reviewed by moderator and published
I'm going to try this to day my mouth just can't wait.I have 5 children and they love apples this is a new way for me to use apples in my cooking. item not reviewed by moderator and published
You shouldn't review a recipe and rate it when you haven't made it.  If you do your research you will find that one reason for the name "pound" cake is that the original recipes had a pound of butter aka 4 sticks (along with a pound of sugar, eggs and flour).  Use the correct size of pan and you won't have any problems.  Delicious cake - it will be one of my go-to recipes.  Thanks, Sunny!! item not reviewed by moderator and published

Not what you're looking for? Try:

Grilled Pound Cake with Cream Cheese Glaze and Grilled Peaches

Recipe courtesy of Melissa d'Arabian