Apple Pound Cake
RubyFrost apples have found a nice, warm home nestled in this succulent, soft pound cake that will warm up any apple lover. With a drizzle of sweet icing this #coolandcrisp treat will warm you and your family’s heart and home!
Ingredients
- Vegetable oil - 1 1/2 cups
- Sugar - 2 cups
- Eggs- slightly beaten - 3
- White Flour - 3 cups
- Baking soda - 1 1/2 teaspoons
- Vanilla - 1 teaspoon
- Salt - 1 teaspoon
- Cinnamon - 1 teaspoon
- Ruby Frost Apples (peeled, chopped) - 3 cups
- Sweeted shredded coconut - 1 cup
- Chopped walnuts or pecans - 1 cup
- Glaze -
- Powered sugar - 1 cup
- Milk - 3 tablespoons
- Vanilla - 1 teaspoon
Instructions
- Preheat oven to 350° F.
- Make the cake batter: Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts.
- Bake at 350°F in a greased and floured bundt cake pan about 1 hour. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
- Cool and remove from pan: When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even.
- Glaze the cake: Blend glaze ingredients. Place the cake on its serving dish. Use a pastry brush to apply the glaze liberally around the surface areas of the cake, or use a spoon to dribble the glaze on the cake.