Apple Walnut Pound Cake

Whenever anyone would stop by to visit with my grandmother, she always had something sweet to eat that she would serve with coffee. She had a special spot on her kitchen counter where she kept those treats. The smell of this Apple Walnut Pound Cake baking reminds me of her.

Just a hint of sweet from the apples, crunch from the walnuts combined with luscious pound cake, it is perfect to serve any time of day with a steaming cup of coffee.

Gramma would have loved it.

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Apple Walnut Pound Cake
A delicious combination of apples, walnuts and pound cake make this cake a winner!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 70 minutes
Servings
servings
Ingredients
Pound Cake Streusel
Pound Cake Batter
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 70 minutes
Servings
servings
Ingredients
Pound Cake Streusel
Pound Cake Batter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Streusel
  1. Spray bundt pan with cooking spray. If the spray puddles in the pan, invert pan on a paper towel to drain excess spray. Lightly flour inside of bundt pan with gluten free all purpose flour.
  2. Chop walnuts and bake in a 350 degree oven for 15- 20 minutes, until nicely toasted, turning once or twice.
  3. While walnuts are baking, chop apples.
  4. Combine the apples with lemon juice, brown sugar, flour and cinnamon. Mix until well combined.
  5. Allow walnuts to cool and then add to the streusel mix.
  6. Lower oven temperature to 325º.
Pound Cake
  1. In a stand mixer, beat the room temperature butter at medium speed until creamy.
  2. Add granulated sugar and beat until light and fluffy.
  3. Add eggs, one at a time, beating well after each one until well incorporated.
  4. Whisk flour and baking powder together.
  5. Add to butter mix, alternating with mayonnaise. Blend well after each addition.
  6. Add vanilla and blend well.
  7. Sprinkle one third of the streusel into the prepared bundt pan.
  8. Gently spoon a third of the cake batter on top of the filling. Repeat twice with the remainder of the streusel and cake batter.
  9. Bake in a 325 degree oven for 1 hour and 10 minutes. Then turn off oven, crack oven door and leave cake in the oven for an additional ten minutes.
  10. Remove cake from oven and place pan on a cooling rack. Cool for fifteen minutes, then gently run a knife between the pan and cake. Invert cake on to a cooling rack and allow to cool completely.
  11. Before serving, if desired, glaze or dust cake with powdered sugar.
Recipe Notes

This cake stores well for 2-3 days loosely wrapped on a counter.

This Apple Walnut Pound Cake is gluten free and vegetarian.

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