Apple Cinnamon Pound Cake

January 9, 2007 at 7:30 pm | Posted in apple, cake, dessert | 5 Comments

Apple Cinnamon Cake, Finished
2 apples, pealed
2 1/2 tbs butter
1/4 tsp cinnamon
1 tbs lemon juice
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
4 large eggs, separated
1 tsp pure vanilla extract
3/4 cup sour cream
1 1/2 cups all-purpose flour or cake flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
Pinch of salt

Preheat oven to 350 degrees. Line the bottom of a 9 x 5 x 2 3/4 loaf pan with a piece of parchment or waxed paper, and butter the paper. Lightly dust the pan with flour, shaking out the excess.

Separate 1/3 of an apple. Slice lengthwise into thin slices, sprinkle with lemon juice and set aside. Dice the remaining apples into 1/4 inch pieces. Melt the 2 1/2 tbs of butter over low/ medium heat, reserve ½ tbs for later; add the 1/4 tsp cinnamon. Add the diced apples and cook for 10-15 minutes, stirring frequently until the apples are golden and slightly drier. Set aside.

In a mixing bowl, cream the butter and the sugar with an electric mixer until light and fluffy. Add the egg yolks, and vanilla extract; beat until smooth. Add the sour cream and beat to combine. Sift the flour, baking powder, baking soda, cinnamon and salt together, add to the butter mixture in three batches, stirring with a wooden spoon until just combined. Beat the egg whites in a bowl until they hold soft peaks. Stir a third of the whites in to the batter to combine. Fold the remaining whites into the batter with a rubber spatula until just combined. Do not over mix. Fold the fried apples into the batter. Scrape into the prepared pan. Lay the sliced apples lengthwise across the top, brush with melted butter and dust the entire top with cinnamon and sugar.

Before Baking

Bake for 35 minutes. Reduce the oven temperature to 325 degrees and bake 45 minutes longer (checking after 35 minutes, and again at 40 minutes) or until pound cake is golden brown and a toothpick comes out clean when inserted in the center. Cool the cake in the pan on a rack for at least 1 hour before turning it out of the pan (if you don’t wait it will sag in the middle). Then place it back on the rack and allow it to cool completely. Serve alone, with whipped cream spiked with cinnamon or fresh vanilla ice cream. Yield: 1 loaf.
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