Description
This Apple Harvest Pound Cake is moist, flavorful, and packed with apple cider, chopped apples, and walnuts, making it the perfect fall dessert. Topped with a rich caramel glaze, it’s a sweet treat that’s sure to impress at any gathering.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup apple cider
- 1/2 cup chopped apples
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in the flour mixture, alternating with the apple cider.
- Fold in the chopped apples and walnuts.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle with caramel glaze after cooling.
- Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes