Apple Pound Cake

This apple pound cake is dense, moist, and absolutely packed with fruit and nuts. Two cups of finely chopped apples, a cup of pecans, and raisins fold into an oil-based batter spiced with cinnamon and nutmeg. The oil keeps the crumb incredibly moist, even more so than butter would, and the apples release juice as they bake, steaming the cake from the inside.

Baking low and slow in a tube pan is the right call for something this heavy. The center tube conducts heat to the middle of the batter, so the dense, fruit-laden interior bakes through evenly without the outside burning.

Let it cool in the pan for a full 10 minutes before turning out. This cake is fragile when hot because the apples and raisins hold moisture. Give it time to set or it’ll crack apart.

Kitchen Tips

• Chop the apples fine so they distribute evenly and cook through. Large chunks leave raw pockets in the center.
• Grease and flour the tube pan thoroughly, especially the center tube. Pound cake sticks aggressively.
• Don’t overmix after adding the flour. Beat just until smooth to avoid a tough crumb.
• Test with a toothpick at the one-hour mark and keep checking every five minutes. The apples can make the center seem underdone even when it’s ready.

Variations

• Add a caramel drizzle over the cooled cake for an apple-caramel finish.
• Use walnuts in place of pecans for a slightly milder nut flavor.
• Toss the apples with a tablespoon of bourbon before folding them in for a boozy autumn twist.