Apple Pound Cake

Can apple season last forever?? I am basically forgoing making all things pumpkin for all things apple! Which, first of all, is not my fault. They are actually sold out of cans of pumpkin in every grocery store I have checked!! Who would have thought that pumpkin would be such a hot commodity at this time of year?? The only way I can satisfy my pumpkin cravings this fall is going to Starbucks everyday.

While this keeps my pumpkin cravings happy, this doesn't keep my wallet very happy. So what I did was bought 2 pumpkins in the hopes that I will learn to make my own pumpkin puree and be somewhat self reliant. Or I could try a couple dozen more stores.

But since pumpkin season is at the very same time as apple season, and squash season, and all of the delicious things that foodies go crazy for, I don't really need to settle with a sub-par recipe, now do I? Because pound cake is my guilty pleasure. If I could eat pound cake for breakfast, lunch and dinner, I would (and probably have already). But why not make it a seasonal thing. Apple pound cake in the fall, cranberry pound cake in the winter, strawberry pound cake in the spring and peach pound cake in the summer? I mean, the possibilities are endless!!

But this pound cake. Oh boy, I need to make this at least 3 more times while I can buy apples for next to nothing. Adding both butter and cream cheese makes this cake super rich and oh so smooth and creamy to eat. Next time I make it, I will try adding some warm spices to make it extra fall like.

This delicious apple dessert is one of the best cake recipes I have made in a long time. It is such a quick and easy recipe, making it the perfect way to use up some of your apples this season.

Apple Pound Cake Ingredients

This fresh apple cake is made with the traditional ingredients of a pound cake, but with an apple and a secret ingredient. All you need is:

• salted butter (or unsalted butter + ¾ teaspoon salt)
• cream cheese
• white sugar
• large eggs
• pure vanilla extract
• all purpose flour
• any variety of apples

Tips

Storage: ​Store any leftover cake in an airtight container at room temperature for 3 days or in the fridge for 5 days.

Freezing: This cake keeps quite well in the freezer. Just wrap your cake in plastic wrap and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge.

Use your favorite apples for the apple pieces. I love tart apples to balance the sweetness of the cake, such as granny smith apples. I also love using honeycrisp apples, or a mix of different types of apples. You can really get creative with what kinds of fresh apples you use for the apple chunks!

Add something on top. ​If you want to make a good pound cake even better, try adding some cream cheese frosting or caramel glaze.

More Apple Desserts

Like this delicious Apple Pound Cake? Then you will love these delicious apple recipes:

• 5 Minute Apple Crisp for One
• Apple Coffee Cake
• Baked Apple Cider Donuts

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Apple Pound Cake

This apple pound cake is every apple lovers dream! Filled with apples, and made rich and delicious with cream cheese, this makes a great breakfast recipe.

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Author: Cathleen Childs

Ingredients

• ▢ 1 ½ cups salted butter, softened
• ▢ 8 oz cream cheese, softened
• ▢ 3 cups granulated sugar
• ▢ 6 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 3 ½ cups all-purpose flour
• ▢ 1 cup apples, diced, cored and peeled

Instructions

• Preheat the oven to 350˚F. Lightly spray two loaf pan and set aside.
• In a large bowl, beat together the butter and cream cheese until smooth. Add in the sugar and beat until light and fluffy.
• Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Slowly mix in the flour until fully combined. Fold in the apples.
• Place the cake in the preheated oven, and bake for 1 hour. Remove and cover with aluminum foil, and place back in the oven for another 15 minutes.

Tried this Recipe? Tag me Today!Mention @ATasteofMadness1 or tag #atasteofmadness!