Apple Cinnamon Pound Cake

Products Used

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

Yield:

1 loaf cake

If Fall had a taste, it would be this Apple Cinnamon Pound Cake. This dense and buttery pound cake is packed with Granny Smith apples and swirls of warm cinnamon throughout. The smell is a comforting blend of sweet and spicy, like walking into a kitchen where someone's been baking all day. It's the kind of pound cake that pairs perfectly with a mug of hot tea or coffee, and it's just as good for breakfast as it is for dessert.

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Products Used

Ingredients

1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup unsalted butter, room temperature
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour*
1 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
3 Granny Smith apples, peeled and grated
1/2 cup Imperial Sugar Light Brown Sugar
1 tablespoon ground cinnamon
Dusting of Imperial Sugar Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
In a bowl of an electric mixer, combine sugar and butter until smooth.
Mix in eggs and vanilla extract.
Whisk together flour, baking powder, and salt in a large bowl.
Pour flour mixture into sugar mixture. Mix until just combined.
Mix in milk.
Combine grated apples, brown sugar, and cinnamon in a medium bow. Toss to coat.
Add to batter, mix until combined.
Spray a loaf pan (or line with foil/parchment paper).
Fill loaf pan with batter.
Bake at 350°F for 1 hour. If top begins to brown too much, tent with a piece of foil during the last 10 minutes of baking.
Remove pound cake from oven and let cool completely.
Store airtight at room temperature and dust with powdered sugar just before slicing and serving.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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