Fresh Apple Pound Cake

Name: Fresh Apple Pound Cake
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 1 Bundt Cake
Ingredients: 3 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups corn oil; 2 cups sugar; 3 large eggs, room temperature; 2 teaspoons vanilla extract; 1 1/4 cups nuts, chopped (mixture of pecans, almonds, walnuts, filberts); 2 cups apples, peeled,pared,and finely chopped; 1/2 cup butter; 1/2 cup light brown sugar, firmly packed; 2 teaspoons milk

(2)

Recipe by Caryn

This is a wonderful apple cake with a different twist using a mixture of nuts topped with a brown sugar topping.

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READY IN: 1hr 45mins

YIELD: 1 Bundt Cake

UNITS: US

INGREDIENTS

Nutrition

BATTER
3

cups flour
1

teaspoon baking soda
1

teaspoon salt
1 ¹⁄₂

cups corn oil
2

cups sugar
3

large eggs, room temperature
2

teaspoons vanilla extract
1 ¹⁄₄

cups nuts, chopped (mixture of pecans, almonds, walnuts, filberts)
2

cups apples, peeled,pared,and finely chopped
BROWN SUGAR TOPPING
¹⁄₂

cup butter
¹⁄₂

cup light brown sugar, firmly packed
2

teaspoons milk

DIRECTIONS

BATTER: Preheat oven to 325 degrees F.
Grease and flour a bundt pan.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed for 3 to 4 minutes until well blended.
Gradually add flour mixture to sugar mixture and beat till smooth.
Fold in nuts and apples.
Pour batter into prepared pan.
Bake 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
Cool on wire rack for 20 minutes.
BROWN SUGAR TOPPING: Combine butter, brown sugar, and milk in a saucepan and bring to a boil over medium heat, cook 2 minutes, stirring constantly.
Spoon hot sugar over warm cake.
*Storecake in foil or container for a day or two then refrigerate as fresh apples tend to mold easily.
Bring to room temperature before serving.

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