Apple-Pecan Pound Cake
Dense, moist pound cake loaded with Granny Smith apples, flaked coconut, and chopped pecans. No mixer needed. Bake in a tube pan for 80 minutes of pure comfort.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsThis apple-pecan pound cake is one of those dump-and-stir miracles that tastes like you fussed for hours.
Oil and sugar get beaten with eggs until fluffy, then you fold in diced Granny Smith apples, coconut flakes, and pecans for texture in every slice.
The batter is thick and loaded with goodies, so it needs a long bake in a tube pan to cook through properly.
Kitchen Tips
- Use Granny Smith apples for their tartness and firm texture; they won’t turn to mush during the long bake
- Mix the batter well but don’t overmix once the flour goes in, or the cake will be tough
- Let the cake cool completely to room temperature in the pan before trying to remove it, or it might break apart
Ingredients
Directions
Mix sugar and oil, add eggs and beat well.
Combine flour, soda and salt.
Add flour mixture to beaten egg mixture.
Stir in vanilla, apples, coconut, and pecans.
Mix well. Spoon butter into a greased tube pan.
Bake at 325F for 1 hour and 20 minutes.
Allow cake to cool to room temperature before removing from pan.
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