Apple Pound Cake
This Fresh Apple Pound Cake is rich, moist, and loaded with fall flavor from crisp apples, black walnuts, and sweet coconut. Perfectly dense with a tender crumb, it’s a timeless treat ideal for gatherings or cozy afternoons.
Apple Pound Cake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
12
Prep Time
15 minutes
Cook Time
80 minutes
Fresh Apple Pound Cake is a rustic, fruit-filled twist on the classic Southern pound cake. Made with diced apples, black walnuts, and shredded coconut, this cake is ultra-moist and packed with texture and flavor in every bite. It bakes up beautifully golden in a tube pan, filling your kitchen with the comforting aroma of apples and vanilla. The oil-based batter gives it a soft, rich crumb that stays tender for days. Whether served warm with a drizzle of glaze or simply dusted with powdered sugar, this cake is always a crowd-pleaser—especially in fall.
Ingredients
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2 cups sugar
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1 ½ cup oil
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2 eggs
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3 cups flour
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1 tsp baking soda
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1 tsp salt
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1 ½ tsp vanilla
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3 cups diced apples
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1 cup walnuts
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1 cup coconut
Directions
Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
In a large bowl, mix together the sugar, oil, and eggs until smooth.
Add the flour, baking soda, salt, and vanilla. Stir until well combined.
Fold in the diced apples, black walnuts, and coconut. Mix gently but thoroughly.
Pour the batter into the prepared tube pan and spread evenly.
Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
Recipe Note
- For extra flavor, add ½ teaspoon of cinnamon to the dry ingredients.
- This cake pairs well with a light glaze or a scoop of vanilla ice cream.
- Store tightly covered at room temperature for up to 3 days, or refrigerate for longer freshness.