Whenever anyone would stop by my grandmother’s house to visit, she always had a sweet treat that she would offer when she served coffee to her guests. She even had a special spot on her kitchen counter where she kept those treats. We were never allowed to touch those “corner treats” because they were only for company. The smell of this apple walnut pound cake baking reminds me of Gramma and her treat corner.
Gramma and Grandpa always had a lot of drop in visitors on the weekends. When we saw friends wave as they came up the street, we would get excited, because we knew that after the hellos, hugs and handshakes, Gramma would go in to put a fresh pot of coffee on and everyone would follow her into the kitchen for a cup of coffee along with something sweet. We would wait patiently for ours and then run outside while the grownups had their visit.
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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| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Servings |
servings
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- 1 3/4 cup walnuts chopped
- 2-3 apples choose apples that are slightly tart
- 3 tsp lemon juice
- 1/2 cup brown sugar packed
- 1/2 cup all purpose gluten free flour mix with xanthan gum
- 1 1/2 tsp cinnamon
- 1 cup butter room temperature
- 2 1/2 cup sugar granulated
- 6 eggs large, room temperature
- 3 cup all purpose gluten free flour mix with xanthan gum
- 1/2 tsp baking powder
- 1 cup mayonnaise
- 2 tsp vanilla extract
Ingredients
Pound Cake Streusel
Pound Cake Batter
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- 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.
- Chop walnuts and bake in a 350 degree oven for 15- 20 minutes, until nicely toasted, turning once or twice.
- While walnuts are baking, peel (if desired) and chop apples.
- Combine the apples with lemon juice, brown sugar, flour and cinnamon. Mix until well combined.
- Allow walnuts to cool and then add to the streusel mix.
- Lower oven temperature to 325º.
- In a stand mixer, beat the room temperature butter at medium speed until creamy.
- Add granulated sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each one is added, until well incorporated.
- Whisk flour and baking powder together.
- Add whisked dry ingredients to the butter mix, alternating with mayonnaise. Blend well after each addition.
- Add vanilla and blend well.
- Sprinkle one third of the streusel into the prepared bundt pan.
- Gently spoon a third of the cake batter on top of the filling. Repeat twice with the remainder of the streusel and cake batter.
- Bake in a 325 degree oven for 1 hour and 10 minutes or until a toothpick inserted into center of cake should come out clean. Then turn off oven, crack the oven door open and leave cake in the oven for an additional ten minutes.
- 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 onto a cooling rack, remove pan and allow to cool completely.
- Before serving, if desired, glaze or dust cake with powdered sugar.
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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