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Apple pound cake recipe

30 ratings

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 hr 10 mins to cook, 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

Each serving contains

Energy
3205kj
763kcal 38%
Fat
27g 38%
Saturates
15g 75%
Sugars
77g 85%
Salt
0.4g 7%

of the reference intake
Carbohydrate 118g Protein 9.6g Fibre 4.1g

Method

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.