Every autumn we take a trip to the apple orchard. It’s a lovely outing, and we always top it off with lunch at Victory Brewpub, so there’s something in it for everyone. We pick a lot of apples. I am not conversant in bushels and pecks, or how many make up a boatload, but we come home with far more apples than we can possibly consume. Of course, we share them with friends and neighbors, and I concoct a variety of recipes that include apples. A recent success was a this Apple Pound Cake. (Trust me, looks aren’t everything.)
But it stood the test of time. Two errors on my part:
1. I didn’t allow the cake to cool sufficiently, so when I dumped it from the Bundt pan, it cracked.
2. When I put the layer of apples into the batter, I didn’t mix them in properly. They kind of created a barrier between the top and bottom of the cake, so it didn’t completely hold together–also contributing to the crack.
Despite their derisive comments, however, my family gobbled it up.
Here’s the recipe, courtesy of Helen, who has long since left the ranks of the secretarial pool and risen to a leadership position in IT. And she’s still a brilliant baker.
Apple Pound Cake
3 cups flour
2 1/2 cups sugar
2 sticks butter
1 stick margarine (I omitted margarine and used 3 sticks butter in my version)
1 cup milk
2 tsp vanilla
1/4 tsp salt
3 tsp baking powder
3 apples, peeled, cored, and chopped
Grease and flour a Bundt Pan, set aside. Mix all ingredients except apples in large bowl. Beat on medium for 10 minutes until totally blended and increased in volume–it gets a bit fluffy. Pour half the batter in the pan, top with apples, and press them into to batter. Top with remaining batter, and tamp down lightly to be sure apples are integrated (this will avoid the unsightly crack you see in my cake, above.)
Put cake in COLD oven and turn to 350. Bake 1 1/2 hours until toothpick comes out clean. Cool, and remove from pan.