Apple pound cake recipe
This apple pound cake recipe uses sharp and crisp Bramley apples mixed through a light sponge base. The juicy fruit offers pops of sweetness and texture contrast while the soft sponge is moist enough to serve alone, just simply garnish with fresh apple slices.
See method- Serves 8
- 20 mins to prepare and 1 hour 10 mins to cook and 5 mins to cool
- 763 calories / serving
- Freezable
- Vegetarian
Ingredients
- 750g Bramley apples, peeled, cored and sliced
- 550g caster sugar
- 450g plain flour
- ¼tsp salt
- 1tsp baking powder
- 225g unsalted butter, softened
- 5 eggs
- 1tsp vanilla extract
- slices of apple, to garnish
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Shop ingredientsEach serving contains
- Energy
- 3205kJ 763.0kcal
- Fat
- 27g
- Saturates
- 15g
- Salt
- 0.4g
- Sugars
- 77g
of the Reference intake
Carbohydrate 118.0gProtein 9.6gFibre 4.1g
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- Preheat the oven to 180°C and grease a round ceramic 8 inch baking dish.
- In a large saucepan, combine the apples and 100g of the caster sugar and add a little water. Bring to a simmer and cook gently for 2-3 minutes, making sure the sugar is dissolved. Strain the apples and discard the cooking liquor.
- In a large mixing bowl, combine the remaining caster sugar with the rest of the ingredients and beat using an electric hand-held whisk for 4-5 minutes until smooth. Fold the apples in until incorporated. Spoon into the baking dish and bake for 50-60 minutes until a cake tester comes out clean when inserted into the centre of the cake.
- Remove and allow to cool in the dish a little before serving and garnishing with a slice of apple.
