Imagine sinking your fork into a slice of moist, buttery pound cake studded with juicy apple chunks and crunchy almonds - a dessert that transforms an ordinary day into an extraordinary culinary experience. This isn't just another cake; it's a symphony of flavors that marries the warmth of traditional American baking with the irresistible combination of sweet apples and toasted almonds. Whether you're a seasoned baker or a weekend kitchen adventurer, this recipe promises to become your new go-to dessert that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 cups diced apples
- 1 cup sliced almonds
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth and consistent batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing on low speed just until combined. Avoid overmixing to prevent a tough cake texture.
- Gently fold in the diced apples, ensuring they are evenly distributed throughout the batter. Use fresh, firm apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Pour half of the batter into the prepared pan, then sprinkle half of the sliced almonds over the surface. Add the remaining batter and top with the remaining almonds.
- Bake in the preheated oven for 60-65 minutes. Test for doneness by inserting a wooden skewer or toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, or serve as is. The cake can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.
Tips
- Choose the Right Apples: Select firm, slightly tart apples like Granny Smith or Honeycrisp that will hold their shape during baking and provide a nice contrast to the sweet cake.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and avoid a tough, dense result.
- Toasting Almonds: For extra flavor, lightly toast the almonds in a dry skillet before adding them to the batter to enhance their nutty profile.
- Even Baking: Rotate the cake pan halfway through baking to ensure uniform cooking and prevent uneven browning.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Hack: Wrap the cake tightly in plastic wrap to maintain moisture and freshness for up to 3 days at room temperature.
Nutrition Facts
Calories: 632kcal
Carbohydrates: 91g
Protein: 12g
Fat: 36g
Saturated Fat: 17g
Cholesterol: 194mg
