The best delicious Fresh Apple And Almond Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fresh Apple And Almond Pound Cake recipe today!
Hello my friends, this Fresh Apple And Almond Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fresh Apple And Almond Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Fresh Apple And Almond Pound Cake.
What Makes This Fresh Apple And Almond Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Apple And Almond Pound Cake.
Ready to make this Fresh Apple And Almond Pound Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Unsalted butter or
-margarine, at room
-temperature
1 1/2 c Granulated sugar
1/2 ts Ground mace or nutmeg
1/2 ts Salt
5 lg Eggs, at room temperature
1/2 ts Vanilla extract
1/2 ts Freshly grated lemon peel
2 c Cake flour (not self-rising)
-or 1 3/4 cups all-purpose
-flour
1 Medium-size (about 5 ounces)
-tart cooking apple (Granny
-Smith,
Northern Spy or Greening),
-peeled, quartered, cored
-and cut crosswise in very
-thin slices
1/3 c Sliced almonds
For decoration:
-confectioner’s sugar
1. Heat oven to 325 F. Lightly grease and flour a 9*5*3-inch loaf pan.
2. Beat butter in a large bowl with electric mixer about 30 seconds until
smooth.
3. With mixer on low speed, gradually add sugar, mace and salt. Increase
speed to high and beat until pale and fluffy.
4. With mixer still on high, add eggs 1 at a time, beating well after each.
Continue beating, scraping down sides of bowl once or twice, until mixture
is smooth and very pale and has increased in volume. Beat in vanilla, then
stir in lemon peel.
5. With a rubber spatula, gently stir (fold) in flour, about 1/3 at a time,
until batter is smooth and no lumps remain.
6. Spread 1/3 batter in prepared pan. Sprinkle evenly with 1/2 the apple
slices and 1/2 the almonds to within 1/4 inch of the pan on all sides.
(Cake will separate into layers if apples and almonds completely cover
batter.) Spread with half of remaining batter to cover. Sprinkle as above
with remaining apples and almonds. Spread remaining batter over top.
7. Bake 1 hour 15 minutes to 1 hour 25 minutes until a pick inserted near
center comes out clean.
8. Cool cake in pan on wire rack 15 minutes. Carefully run a thin-bladed
knife around edges to loosen. Invert on rack, remove pan, turn cake
right-side up and cool completely. Just before slicing and serving, dust
with confectioners’ sugar stirred through a strainer.
* Serves 18. Per serving with cake flour: 236 cal, 3 g pro, 28 g car, 13g
fat, 87 mg chol with butter, 60 mg chol with margarine, 80 mg sod.
Exchanges:1/2 starch/bread, 1 1/3 fruit, 1/4 medium fat meat, 2 1/4 fat
Yields
1 Servings
Leave a Reply