Fresh Apple & Almond Pound Cake
Description
This Fresh Apple & Almond Pound Cake is a delightful fusion of classic baking and fresh fruit flavors. The dense, buttery cake batter is enriched with vanilla and lemon zest, creating a rich base that contrasts beautifully with the tartness of Granny Smith apples. Layers of thinly sliced apples and crunchy sliced almonds are folded into the batter, ensuring every bite offers a pleasing mix of textures. This cake is perfect for weekend brunches, afternoon tea, or as a sophisticated dessert for holiday gatherings.Ingredients
Directions
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Preheat oven to 325F (165C).
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Lightly grease and flour a 9x5x3-inch loaf pan.
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In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed for about 30 seconds until smooth.
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With the mixer on low speed, gradually add the sugar, mace (or nutmeg), and salt.
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Increase the mixer speed to high and beat until the mixture is pale and fluffy, about 3-4 minutes.
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With the mixer still on high, add the eggs one at a time, beating well after each addition until fully incorporated.
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Continue beating, scraping down the sides of the bowl once or twice, until the mixture is smooth, very pale, and has increased in volume.
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Beat in the vanilla extract, then stir in the freshly grated lemon peel.
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Using a rubber spatula, gently fold in the flour about one-third at a time, mixing just until the batter is smooth and no lumps remain.
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Spread one-third of the batter into the prepared loaf pan.
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Sprinkle evenly with half of the apple slices and half of the sliced almonds, keeping the layer within 1/4 inch of the pan sides to prevent separation.
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Spread half of the remaining batter over the fruit and nut layer to cover.
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Sprinkle with the remaining apple slices and almonds.
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Spread the remaining batter over the top to cover completely.
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Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a wooden pick inserted near the center comes out clean.
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Cool the cake in the pan on a wire rack for 15 minutes.
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Carefully run a thin-bladed knife around the edges to loosen the cake.
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Invert the cake onto the wire rack, remove the pan, and turn the cake right-side up. Allow it to cool completely.
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Just before slicing and serving, dust the top with confectioner's sugar sifted through a strainer.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 382.4kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 13.6g68%
- Cholesterol 114.8mg39%
- Sodium 120.0mg5%
- Total Carbohydrate 42.5g15%
- Dietary Fiber 1.5g6%
- Sugars 25.0g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This cake typically develops a crisp, sugary top that may crack slightly as it cools; this is normal and adds to its rustic charm.
For best texture, ensure butter and eggs are at room temperature before mixing.
Use tart apples like Granny Smith, Northern Spy, or Greening for the best flavor contrast against the sweet cake.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
If using all-purpose flour instead of cake flour, spoon it into the measuring cup and level it off to avoid dense cake.
