Cinnamon Apple Pecan Pound Cake

Yvonne Martin

The White Oak Inn

Baking is one of my favorite things to do. Maybe because I have such a sweet tooth, and eating the results of my labors is so rewarding. My grandmother taught me to bake and the very first thing she taught me was a simple pound cake.

Pound cake gets its name from the basic ingredients – a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. The recipe below substitutes sour cream for two of the eggs, giving it a moist texture and ensuring it will still be fresh and tasty for a few days.

If your family can resist eating the whole thing on the first day it’s made, it cuts and tastes even better on day two, after the apple flavor has had time to develop.

Prep Time: 30 Minutes

Cook Time: 55 Minutes

Servings: One 10 inch cake- 14 servings

Ingredients:

1/2 cup chopped pecans or walnuts
2 tablespoons sugar
2 teaspoons cinnamon
1 cup butter or margarine, softened
2 cups sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2-3 large apples, peeled, cored, and chopped into 1/2 inch pieces

Instructions:

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
Combine nuts, 2 tablespoons of sugar and 2 teaspoons of cinnamon and set aside.
Combine flour, baking powder, and salt and set aside. Cream butter with 2 cups of sugar. Beat in eggs one at a time. Add the flour mixture and mix in. Gently fold in sour cream, vanilla extract and apples. Batter will be thick.
Spoon half of the batter into the prepared bundt pan. (Don’t smooth it out – you want it to have lots of hills and valleys!). Sprinkle 2/3 of the cinnamon and nut mix over the batter. Top with the rest of the batter and smooth out. Sprinkle with the remaining cinnamon nut mixture. Bake for about 55 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean.

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Cinnamon Apple Pecan Pound Cake

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