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Apple Pound Cake Recipe

Apple Pound Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (97)

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Average Rating:

Total Reviews: 97

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  • on February 28, 2010

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    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!

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  • on February 06, 2010

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    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

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  • on February 02, 2010

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    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! :

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  • on January 31, 2010

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    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.

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  • on January 31, 2010

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    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!

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  • on January 30, 2010

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    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.

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  • on January 28, 2010

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    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

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  • on January 26, 2010

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    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

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  • on January 26, 2010

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    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!

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  • on January 26, 2010

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    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.

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