Description
Apple Harvest Pound Cake is a moist and flavorful dessert packed with fresh apples, warm spices, and crunchy pecans, topped with a sweet glaze — perfect for fall gatherings and cozy treats.
Ingredients
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- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups peeled and chopped apples (e.g., Granny Smith or Honeycrisp)
- 1 cup chopped pecans (optional)
- For glaze: 1 cup powdered sugar + 2-3 tbsp milk or apple cider
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan or 10-inch tube pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Fold in chopped apples and pecans.
- Pour batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Mix glaze ingredients and drizzle over cooled cake before serving.
Notes
- Use tart apples for the best flavor balance.
- The cake can be made a day ahead — the flavors deepen overnight.
- Store leftovers tightly covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg