Apple crumble pound cake

This apple crumble pound cake is rich, wholesome, dense yet soft and fluffy. The apple, as well as many other ingredients, reminds us a lot of autumn. And we love that. It is just what we all need for the upcoming weeks.

It makes us welcome this season with much more enthusiasm than usual (which is already a lot). Making desserts and cooking things depending on each season, makes everything feel so much more cozy, and life has even more charm to it.

This recipe is easy to make, and you don’t need a lot of utensils to make it. In fact, you could even mix it all together using your hands, something our mom does a lot with several recipes of all kinds.

We make this pound cake by grating the apples, which makes the batter intergrate much better. Which is what we want in this recipe. In other apple recipes it is best to leave them in cubes, to give all more texture to what we are doing, but in this case, we do not want the texture of the apple to be noticeable at the end, all we want is the flavor.

At the end, we put a layer of crumble on top of the batter, which makes the pound cake delicious. It contrasts very well, in terms of texture, with the softness of the inside of the pound cake once everything’s baked

After all this, we put a soft and light glaze on top, which gives it a sweet touch that tastes great! This glaze is made with a little maple syrup, an ingredient that goes very well with the apple flavor.

If you like this recipe, then you have to check out our apple pie, which is the typical American apple pie. Our recipe is the best you will find, I can assure you!

Apple crumble pound cake

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Ingredients

  

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For the apple pound cake:

• 3 C (13.22 oz) (375 gr) all purpouse flour
• 1 1/2 tsp (0.26 oz) (7.5 gr) baking soda
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 1 tsp cinnamon powder
• 5 apples, medium size, red of about 140 gr each
• 5 eggs, medium
• 3/4 C (5.30 oz) (150 gr) white sugar
• 1/2 C (3.50 oz) (100 gr) brown sugar
• 1 C (4.75 fl oz) (240 ml) vegetable oil, soft flavored (sunflower, corn)
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1/4 tsp (0.04 fl oz) (1.2 ml) almond extract (optional)

For the crumble:

• 4 tbsp (1.13 oz) (32 gr) all purpouse flour
• 4 tbsp (2.11 oz) (60 gr) brown sugar
• Pinch of salt
• 1/2 tsp cinnamon powder
• 3 tbsp (1.60 oz) (45 gr) unsalted butter, cold and cut into small cubes
• 3 tbsp nuts, pecan or castile, cut into small chunks (optional)

For the glaze:

• 1/2 C (2.15 oz) (61 gr) confectioners sugar
• 2 tsp (0.33 fl oz) (10 ml) maple syrup
• 2 tsp (0.33 fl oz) (10 ml) water

Instructions

 

For the crumble:

• Add all ingredients to a medium bowl. Mix using a fork or your fingers until you have a crumbly, lumpy mixture. Set aside in the fridge until needed.

For the apple pound cake:

• Preheat the oven to 356º F (180° C). Use some butter to grease a pound cake pan with and put some parchment paper in it to make sure nothing sticks. It should be a pan with tall walls and measure about 9 x 4.75 inches (23 x 12 cm).
• In a medium bowl, sift the flour with the baking soda, salt and cinnamon powder. Mix with a spoon so that the ingredients are integrated.
• Peel the apples with a potato peeler and then grate them to a fine texture. Set aside until needed.
• Separately, in a large bowl mix the eggs with the two types of sugar, oil, vanilla extract and the almond extract. Beat with a hand whisk for 2 minutes until the mixture is slightly fluffy.
• Mix in the flour in three separate additions, beating for a maximum of 20 seconds after each addition, just until the ingredients are integrated and to avoid over beating. Finally, add the grated apples and beat just until they are integrated.
• Carefully pour the mixture into the pan and place the crumble on top, trying to spread it evenly over the entire surface. Bake at 356º F (180° C) for approximately 1 hour until it is golden brown and a wooden toothpick comes out clean when inserted.
• Once ready, take it out of the oven and let it cool down for 10 minutes. Then carefully turn it out and let it cool down completely on a wire rack before decorating with the glaze.

For the glaze:

• In a medium bowl, mix the powdered sugar with the maple syrup and water using a fork for a few seconds until a glaze forms that is neither too thick nor too runny.
• When the pound cake has completely cooled, drizzle some of the glaze on top, as much as desired.

Tried this recipe?Let us know how it was!