This Apple Pound Cake Recipe is everything you crave when fall breezes roll in: a buttery, golden loaf packed with juicy apples and warm spices. Whether you serve it for brunch, dessert, or as a cozy afternoon treat, it delivers melt-in-your-mouth texture and big apple flavor in every bite. With simple pantry staples, a touch of sour cream for irresistible moisture, and a classic crumbly top, this apple pound cake is destined to become a family favorite you’ll bake again and again.

Ingredients You’ll Need

There’s such beauty in simplicity, and the ingredients in this Apple Pound Cake Recipe prove it! Each one plays a special role, adding flavor, structure, and depth, so don’t skip or skimp—the magic happens when they all come together.

All-purpose flour: The foundation for a sturdy yet tender crumb, so you get perfect slices every time.
Baking powder: Adds lift to the cake, ensuring it never turns out dense or heavy.
Salt: Just a pinch brings out all the other flavors and balances the sweetness.
Ground cinnamon: Warm and cozy, cinnamon enhances the apples and makes the whole kitchen smell amazing.
Ground nutmeg: Offers subtle warmth and depth that perfectly pairs with the other spices.
Unsalted butter (softened): The key to a rich, moist pound cake—make sure it’s at room temperature for easy creaming.
Granulated sugar: Provides just the right amount of sweetness and helps create a tender crumb.
Eggs: Give the cake structure and moisture; add one at a time for the best texture.
Vanilla extract: Rounds out and enhances all the other flavors with a subtle sweetness.
Sour cream: The secret ingredient that keeps the cake extra moist—plain Greek yogurt works, too!
Peeled and finely chopped apples: The star of the show! Use a tart variety like Granny Smith or Honeycrisp for the perfect balance.
Chopped walnuts or pecans (optional): Add a lovely crunch and nutty flavor—totally optional, but highly recommended!
Powdered sugar for dusting (optional): A pretty finishing touch that makes each slice look and taste extra special.

How to Make Apple Pound Cake Recipe

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F. This gives you the perfect baking environment right from the start. Thoroughly grease and flour a 9×5-inch loaf pan or a bundt pan so your cake slides out effortlessly. No one wants a gorgeous cake stuck to the pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. This quick but important step ensures the spices and leaveners are evenly dispersed, giving your Apple Pound Cake Recipe consistent flavor and rise throughout the loaf.

Step 3: Cream Butter and Sugar

In your largest mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This can take 3 to 5 minutes with an electric mixer—it’s worth it! Proper creaming incorporates air and sets your cake up for a perfect texture.

Step 4: Add Eggs and Vanilla

Add the eggs to your creamed butter-sugar mixture, one at a time, beating well after each. This process helps maintain the batter’s structure. Once all eggs are in, stir in the vanilla extract, which enhances the apple and spice flavors beautifully.

Step 5: Incorporate Sour Cream

Mix the sour cream into your wet mixture until it’s thoroughly combined. It will look luxuriously creamy—the sour cream is what makes this Apple Pound Cake Recipe so moist and irresistible!

Step 6: Combine Wet and Dry Ingredients

Gradually add your dry ingredient mixture to the wet mixture, mixing gently until just combined. Over-mixing can make the cake tough, so stop as soon as you see no streaks of flour. You want it soft and tender, not dense.

Step 7: Fold in Apples and Nuts

With a spatula, gently fold in the chopped apples (and nuts, if using). The apples should be evenly distributed so every slice is loaded with tender fruit that melts into the batter as it bakes.

Step 8: Fill the Pan and Bake

Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 55 to 65 minutes. The top should be golden, and a toothpick inserted in the center should come out clean. Let it rest in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Step 9: Dust and Serve

For an extra pretty finish, dust the cooled cake with powdered sugar just before serving. It’s simple, elegant, and brings a touch of sweetness to the Apple Pound Cake Recipe’s crust.

How to Serve Apple Pound Cake Recipe

Garnishes

A light sprinkle of powdered sugar is classic, but you could also add a drizzle of warm caramel sauce or a dollop of freshly whipped cream. Sliced apples or a handful of toasted nuts scattered over the top make it even more inviting and delicious.

Side Dishes

This cake loves to be paired with a steaming mug of coffee or chai. For a more decadent dessert, serve with a scoop of vanilla ice cream. If you’re making a brunch spread, fresh berries or a tangy fruit compote are just perfect alongside each slice.

Creative Ways to Present

Cut the cake into generous slices and arrange them on a platter with apple wedges and cinnamon sticks for a rustic look. Individual mini loaf pans or cupcake molds turn this classic Apple Pound Cake Recipe into delightful single-serve treats, ideal for parties or gifting!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors actually deepen as it sits, making each slice even more flavorful the next day.

Freezing

This Apple Pound Cake Recipe freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature or in the refrigerator overnight for best results.

Reheating

To warm up leftover slices, pop them in a microwave for about 10 seconds or reheat in a low oven (300°F) for 5 to 10 minutes. The cake will be wonderfully soft and taste just-baked again!

FAQs

What are the best apples for this Apple Pound Cake Recipe?

Firm, tart apples like Granny Smith or Honeycrisp hold their shape and offer a perfect balance to the sweetness of the cake. You can mix a couple of varieties for extra flavor dimension, too!

Can I use Greek yogurt instead of sour cream?

Absolutely! Plain Greek yogurt works wonderfully and brings a lovely tang to the cake with the same moisture and tenderness. It’s a perfect one-to-one swap if that’s what you have.

Should I peel the apples?

Yes, for best texture, peel your apples before chopping. The peels can become tough or chewy during baking, so peeling helps the apples melt right into the cake crumb.

Can I make this Apple Pound Cake Recipe nut-free?

Definitely. Skip the nuts entirely if you have allergies or prefer a nut-free loaf—the cake is still full of flavor and texture from the apples alone.

How do I know if the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. Overbaking can dry it out, so start checking at the 55-minute mark.

Final Thoughts

I truly hope you feel inspired to try this Apple Pound Cake Recipe in your own kitchen. It’s a little taste of comfort that’s simple enough for everyday baking but special enough to share. Grab your apples and let this cozy loaf fill your home with the scent of fall—happy baking!

Apple Pound Cake Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this moist Apple Pound Cake, perfect for fall gatherings or anytime you crave a comforting dessert. With a hint of warm spices and tender chunks of apples, this cake is a true crowd-pleaser.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients:

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Additional:

2 cups peeled and finely chopped apples (such as Granny Smith or Honeycrisp)
1/2 cup chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease/flour a 9×5-inch loaf or bundt pan.
Mix Dry Ingredients: Combine flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy.
Add Eggs and Flavors: Beat in eggs one at a time, then add vanilla.
Incorporate Wet and Dry: Mix in sour cream, then gradually add dry ingredients, mixing until just combined.
Add Apples and Nuts: Fold in apples and nuts if using.
Bake: Pour batter into pan, bake for 55–65 minutes until a toothpick comes out clean.
Cool and Serve: Cool in pan for 15 minutes, then transfer to a rack. Dust with powdered sugar if desired.

Notes

This cake tastes better the next day as flavors meld.
Store wrapped at room temp for up to 3 days or refrigerate for longer freshness.
Substitute sour cream with Greek yogurt for a tangier taste.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American