My mother loved fresh apple cakes. I’d make one for her often during the fall. She especially like a fresh apple pound cake that I made for her. After all, it’s pound cake.
Her love of fresh apple cakes inspired me to take the best of my sour cream pound cake recipe and fresh apple pound cake and smush them together to create a Fresh Apple Sour Cream Pound Cake in loving memory of her.
My mother was raised by the greatest cook this side of Glory. Her mother, my Granny, was my inspiration for cooking. It seems that the love-of-cooking part of DNA from Granny passed over my mother to me. I wound up with a double dose. My mother worked outside the home and didn’t enjoy the luxury of taking as much time as needed to plan, shop, prep, and cook meals. Cooking wasn’t something she did for enjoyment. It was strictly a chore necessary to sustain life; a chore she dreaded.
As the eldest of three,I assumed responsibility of family meals at a young age. I had an interest and an aptitude for cooking. Preparing meals was more than a necessary chore to me. It was a creative outlet and a chance to explore cookbooks and new recipes. We didn’t have easy access to recipes, such as online sources. Print publications like cookbooks, newspapers and magazines were principal sources.
As my mother’s health deteriorated, she became activity intolerant. She struggled to walk even short distances. as a result, long periods of time in her recliner watching TV netted a newfound love: Food Network TV.
She see a segment that interested her and she call me, “I want you to make me that dish that I just saw Emeril make.”
Off I’d go to the FNTV archives to try and figure out what dish she saw Emeril make. Even with limited information from my mother, I could always figure out what she wanted me to cook. Each visit to her house would include me cooking some of her old favorites along with the latest dish that piqued her interest on Food Network.
Pound cakes are my favorite type of cake to make and eat, especially to eat. I find the texture and flavor outstanding. They’re soft yet dense; flavorful yet not overpowering.
In a word: perfection.
It’s no wonder they’re considered iconic to Southern culture.
Pound cakes are quite simple to construct. The steps are few: cream butter and sugar, add eggs, alternate mixing wet and dry ingredients, bake, cool, serve.It’s not anymore difficult than that.
If you love the looks and sound of Fresh Apple Sour Cream Pound Cake, be sure to check out some of my other pound cakes like Cream Cheese Pound Cake, Creamsicle -Inspired Ice Cream Layer Cake, Lemon Pound Cake with Lemon Glaze and Buttermilk Pound Cake.
Pound cakes are a great addition to a holiday or special occasion menu. You can bake them ahead of the special day and decrease the work load for THE day. Actually, they’re better after they’ve “cured” for a few days.
Make a pound cake for your next road trip or picnic. They’re packable and travel well. As a child, I would anticipate the type of cake Granny would bring with her when she and Granddaddy visited. She always brought cake and usually it was pound cake.
My mother would have loved this pound cake. If you do decide to make it, look up to the sky and smile as you cut your first slice. She’ll be smiling right back at you.
Y’all come see us!
Fresh Apple Sour Cream Pound Cake
preheat oven to 325 degrees
yield: 12 to 14 servings
The best of fresh apple cake and sour cream pound cake together in one outstanding dessert.
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
3 cups apples, cored, peeled and chopped
1/3 cup all-purpose flour
powdered sugar for dusting
Grease and flour a tube pan or Bundt pan. Set aside.
With an electric mixer, cream butter and sugar until smooth, about 4 to 5 minutes.
Add eggs, one at a time, beating well after each addition.
Whisk together flour, baking soda and salt. Set aside.
Stir vanilla extract into sour cream. Set aside.
Add flour mixture, gradually, to wet ingredients alternating with sour cream mixture. Mix only until all traces of dry ingredients are gone.
Toss remaining 1/3 cup flour into chopped apples.
Stir apples and flour into batter, gently.
Pour into a prepared tube pan or Bundt pan. I used a 14 1/2 cup Bundt pan and the batter filled it slam full. Don’t use a smaller one.
Bake at 325 minutes for 1 hour 20 minutes or until toothpick inserted comes out clean.
Place pan on cooling rack for about 20 minutes.
Loosen sides of cake from pan and invert onto a plate. Let cool completely before slicing.
Dust with powdered sugar before serving.
Check out these great pound cake recipes from FaveSouthernRecipes.com:
Fresh Apple Sour Cream Pound Cake
- 1 cup 2 sticks unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 cups apples cored, peeled and chopped
- 1/3 cup all-purpose flour
- powdered sugar for dusting
- Grease and flour a tube pan or Bundt pan. Set aside.
- With an electric mixer, cream butter and sugar until smooth, about 4 to 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Whisk together flour, baking soda and salt. Set aside.
- Stir vanilla extract into sour cream. Set aside.
- Add flour mixture, gradually, to wet ingredients alternating with sour cream mixture. Mix only until all traces of dry ingredients are gone.
- Toss remaining 1/3 cup flour into chopped apples.
- Stir apples and flour into batter, gently.
- Pour into a prepared tube pan or Bundt pan. I used a 14 1/2 cup Bundt pan and the batter filled it slam full. Don't use a smaller one.
- Bake at 325 minutes for 1 hour 20 minutes or until toothpick inserted comes out clean.
- Place pan on cooling rack for about 20 minutes.
- Loosen sides of cake from pan and invert onto a plate. Let cool completely before slicing.
- Dust with powdered sugar before serving.