Pound cake is a perennial crowd pleaser for young and old alike. Add some seasonal apples and spices and you’ve got a clear winner with this Spiced Apple Pound Cake. This would also make a great component to a trifle, layered with caramelized apples, fresh whipped cream, and creamy vanilla pudding.
Spiced Apple Pound Cake
Makes 1 (9x5-inch) loaf
- 2½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 4 large eggs, separated
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 2 apples, peeled, cored, and roughly chopped
- Preheat the oven to 350°F. Lightly butter a 9x5-inch loaf pan. Set aside.
- Combine the flour and spices in a medium bowl. Set aside. Beat the egg whites with an electric mixer until light and billowy. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg yolks, one at a time, to the butter and sugar mixture. Scrape the bowl and beaters with a spatula after each addition. Add the vanilla. Using a spatula, gently fold in the beaten egg whites until fully incorporated.
- Add the flour and spices to the mixture, in 2 increments, scraping down the bowl and beaters after each addition. Stir in the chopped apples until fully combined with the batter.
- Pour the batter into the prepared pan. Use a spatula to spread the batter evenly across the pan. Bake for 1½ hours, or until the top is golden brown and a knife inserted into the center comes out clean. Cool in the pan for 15 minutes. Remove from the pan and leave to cool on a wire rack for an additional 15 minutes.
- Cut the pound cake down the center using a serrated knife. Then cut the loaf into ½-inch slices.
Tip from our Test Kitchen: For an extra touch of fall comfort and flavor, serve the cake sliced and toasted with some softened butter for spreading, or pair it with your favorite hard sauce recipe or a simple caramel drizzle.
Find more recipes, tablescapes, and seasonally inspired entertaining ideas in our October 2017 issue. Pick up your copy at newsstands and online now!