Best 10 Buttery Apple Pound Cake Recipes

APPLE POUND CAKE

Steps:

• 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.

COOKING WITH GOOSEBERRY PATCH: BUTTERY APPLE POUND CAKE WITH BROWN SUGAR GLAZE

Steps:

• Combine ⅓ cup brown sugar, pecans, cinnamon and nutmeg in a small bowl; set aside.
• Beat ¾ cup butter at medium speed with an electric mixer until creamy. Gradually add 1.5 cups sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
• Combine flour, baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended. Stir in one teaspoon vanilla.
• Spoon half of batter into a greased and floured 12-cup Bundt pan (I use a Nordic Ware Bundt). Arrange apple slices over batter, then spoon half of brown sugar mixture over apples; gently press into batter. Top with remaining batter, then sprinkle with remaining brown sugar mixture. Bake at 350° degrees for one hour or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan and cool completely on wire rack.
• Heat 2 tablespoons butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining ½ cup brown sugar, milk and one teaspoon vanilla. Stir until smooth; drizzle glaze evenly over cake.

BUTTERY APPLE POUND CAKE

Steps:

• Combine softened butter, sugar and eggs. Beat for 3 minutes at medium speed until well blended. Sift together the flour, salt and baking soda. Add to the butter mixture. Add vanilla flavoring. Fold in apples and pecans. Bake in prepared tube pan for one hour and 20 minutes at 325 degrees. After 5 minutes, remove cake to a cooling rack.

APPLE BUTTER POUND CAKE

Steps:

• Spray a 15-cup Bundt pan with baking spray with flour. Set aside.
• In a medium bowl, stir together apple butter, ¼ cup brown sugar, and pecans. Set aside.
• In a large bowl, beat butter and cream cheese at medium-high speed with a mixer until smooth, 3 to 4 minutes. Add remaining 1 cup brown sugar, sugar, and salt; beat at high speed for 10 minutes, stopping occasionally to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, cinnamon, and baking powder, beating until well combined.
• Spoon one-third of batter into prepared pan. Spoon half of apple-butter mixture over batter in pan. Top with another third of batter, the remaining half of apple butter, and the remaining batter. Using a knife, pull blade back and forth through batter to swirl apple-butter layers. Smooth top with an offset spatula.
• Place in a cold oven. Bake at 300° until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with glaze.
• In a medium saucepan, combine butter, brown sugar, cream, vanilla, and salt. Bring to a boil over medium-high heat, stirring constantly until sugar is dissolved, approximately 3 minutes. Remove from heat, and let cool for 10 minutes. Whisk in confectioners' sugar.

BUTTERY APPLE LOAF CAKE

Steps:

• Heat oven to 350°F Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.
• Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.
• Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.
• Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.

APPLE BUTTER SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
• Sift together the flour, baking powder, baking soda, and salt.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
• Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.

BUTTERY APPLE CAKE

Steps:

• Make the cake: Preheat oven to 325. Coat an 8-inch springform pan with cooking spray; dust with flour, tapping out excess. Place on a rimmed baking sheet. Spread apples in pan; set aside.
• Whisk together flour, sugar, baking powder, salt, milk, oil, and eggs in a medium bowl until smooth. Pour over apples. Bake until set and pale golden brown, about 40 minutes.
• Make the topping: Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven, and pour topping over cake. Bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack. Remove sides of pan, and transfer cake to a serving plate. Serve slices drizzled with cream.

APPLE POUND CAKE

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
• In a bowl cream the butter and cream cheese until smooth.
• Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
• Add the eggs one at a time beating well after each addition.
• Mix in vanilla.
• With mixer on low add the flour and salt in two additions.
• Immediately pour in batter into prepared pan.
• Tap pans to eliminate any large air bubbles in the batter.
• Bake 60-75 minutes, or until cakes tests done.
• Note: if the tops begin to brown too quickly tent loosely with foil.
• Cool in pans for 10 minutes.
• Turn out the cakes then cool completely with the tops up on a wire rack.
• Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

APPLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.
• Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.
• Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.
• Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.
• Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.
• Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.