Apple Pound Cake By Rose Recipes

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APPLE POUND CAKE



Apple Pound Cake image

A cider glaze makes each slice of this rich apple pound cake nice and sweet. It's a favorite fall treat at our house. -Mary Martin, Madison, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or juice
1/2 cup packed brown sugar
2 tablespoons butter

Steps:

  • In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Nutrition Facts :

APPLE ROSE CAKE



Apple Rose Cake image

Wow your guest with this simple and impressive Apple Rose Cake made with SweeTango apples and topped with a mound of sliced apples shaped to form a rose.

Provided by Marisa

Categories     Dessert

Time 1h20m

Number Of Ingredients 16

4 apples, halved, cored and thinly sliced about 1/8 inch thin (I used SweeTango apples)
freshly squeezed lemon juice (from 1 medium lemon)
1/4 cup unsalted butter (melted)
4 tablespoons brown sugar
1/2 cup unsalted butter (softened)
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
lemon zest (from 1 medium lemon)
1 3/4 cup all purpose flour
2 teaspoons baking powder
pinch of salt (I used fine sea salt)
1/2 cup almond milk (or whole milk)
1 medium apple (grated, I used Sweetango apple)
1/4 cup maple syrup, warmed (for brushing over the cake)
powdered sugar (for dusting)

Steps:

  • Slice the apples in half, remove the core and slice each half into very thin slices. About 1/8 inch thin.
  • Toss together the sliced apples, lemon juice, melted butter and brown sugar in a medium sized microwave safe bowl.
  • Zap in the microwave for 2 minutes, turning to toss again half way through and set aside while you prepare the cake.
  • Preheat the oven to 350 degrees F.
  • Grease a 9 inch springform pan and set aside.
  • In a large bowl, beat together the softened butter and sugar until creamy for about 1 minute.
  • Beat in the eggs one at a time until well combined.
  • Stir in the vanilla extract and the lemon zest.
  • In a separate medium sized bowl, whisk together the flour, baking powder and salt.
  • With the mixer on low, add the flour mixture to the butter mixture, alternating with the almond milk while making 3 additions of dry and two of wet.
  • Fold in the grated apple pieces
  • Spoon the batter into the prepared pan and level the top with an offset spatula or the back of a spoon.
  • Starting at the outer edges of the cake, place the apples slices upright while pressing down a little into the batter. Do this for 1 whole circle and on the next round place the slices in front of two joined slices. Continue overlapping the slices till you reach the center
  • If you want to add an apple rosette in the middle leave a little space and do this...line 6 slices of apples lengthwise while overlapping them slightly and start rolling from one end to the opposite end while shaping a rose then place in the center top of the cake.
  • Bake in a preheated oven for 40 minutes or until a cake inserted in the center comes out clean.
  • While still warm gently brush the top of the cake with the warm maple syrup and allow to cool. This will give the apples a pretty sheen.
  • Dust the cake with the powdered sugar just before serving

APPLE POUND CAKE



Apple Pound Cake image

Provided by Sunny Anderson

Categories     dessert

Time 2h15m

Yield 16 to 20 slices

Number Of Ingredients 12

5 jumbo-sized eggs, separated
1 cup buttermilk
4 sticks butter, plus 1 tablespoon, for pan
3 cups cake flour, plus 2 tablespoons, for pan
1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
2 1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 teaspoons baking powder
Special equipment: 10-inch Bundt cake pan

Steps:

  • Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)
  • Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.
  • In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

BAKED APPLE ROSES



Baked Apple Roses image

These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 large red apple, cored and very thinly sliced
¼ cup white sugar
1 teaspoon ground cinnamon
1 sheet frozen puff pastry, thawed
¼ cup melted butter
1 egg
2 teaspoons water
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
  • Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
  • Mix together sugar and cinnamon in a bowl.
  • Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
  • Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
  • Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
  • Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
  • Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
  • Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 1058.4 calories, Carbohydrate 96.3 g, Cholesterol 142.8 mg, Fat 71.3 g, Fiber 5 g, Protein 12.1 g, SaturatedFat 26.9 g, Sodium 495.5 mg, Sugar 38.3 g

APPLE POUND CAKE



Apple Pound Cake image

Make and share this Apple Pound Cake recipe from Food.com.

Provided by DarkLove

Categories     Dessert

Time 1h45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

1 1/2 cups oil
2 cups sugar
3 eggs
3 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
3 large apples, cubed
1 cup nuts, chopped

Steps:

  • Combine sugar and oil and eggs at medium speed.
  • Blend in dry ingredients.
  • Add vanilla, 3 large apples and 1 cup of nuts.
  • Blend well.
  • Grease and flour tube pan.
  • Bake at 350 degrees for 1 hour and 20 minutes.

Nutrition Facts : Calories 900.2, Fat 52.2, SaturatedFat 7.2, Cholesterol 79.3, Sodium 590.8, Carbohydrate 101.7, Fiber 5, Sugar 59.4, Protein 10.4

APPLE POUND CAKE



Apple Pound Cake image

An apple cider glaze makes each slice of this rich pound cake nice and sweet. It's a favorite fall treat at our house. --Mary Martin, Madison, North Carolina

Provided by Allrecipes Member

Time 1h35m

Yield 16

Number Of Ingredients 15

2 cups sugar
1 ½ cups vegetable oil
3 large eggs eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
½ cup raisins
½ cup apple cider or apple juice
½ cup packed brown sugar
2 tablespoons butter or margarine

Steps:

  • In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
  • In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Nutrition Facts : Calories 477.5 calories, Carbohydrate 57.5 g, Cholesterol 38.7 mg, Fat 26.3 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.1 g, Sodium 227.6 mg, Sugar 37.1 g

FRESH APPLE POUND CAKE



Fresh Apple Pound Cake image

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

Provided by Caryn

Categories     Dessert

Time 1h45m

Yield 1 Bundt Cake

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 8430.6, Fat 526.6, SaturatedFat 118, Cholesterol 880, Sodium 5652.1, Carbohydrate 873.8, Fiber 31.5, Sugar 542.7, Protein 89.2

AUNT ROSé'S POUND CAKE



Aunt Rosé's Pound Cake image

Categories     Cake     Dairy     Egg     Dessert     Bake     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 20

Number Of Ingredients 6

2 1/3 cups self-rising cake flour
2 sticks (1 cup) unsalted butter, softened
8 oz cream cheese
2 cups sugar
2 teaspoons vanilla
6 large eggs

Steps:

  • Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
  • Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
  • Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.

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