Apple-Filled Pound Cake


Apple-Filled Pound Cake

Apple-Filled Pound Cake
1 Hr 5 Min

We've got a change-of-pace apple cake recipe that you're going to love! We've taken that oh-so-yummy taste of pound cake and added in apple pieces that add so much flavor, you're gonna want more than one slice! Plus, to make sure that this moist, and full of apple flavor, we've added some applesauce to the mix! Our Apple-Filled Pound Cake recipe is a perfect special occasion cake, but it's so easy to make, you can whip it up anytime you want to indulge!

What You'll Need

  • 4 cups finely chopped unpeeled cooking apples
  • 1/2 cup orange juice, divided
  • 1 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1 cup applesauce
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons brown sugar

What to Do

  1. Preheat the oven to 350 degree F.
  2. In a medium-sized bowl, combine the apples, 1/4 cup orange juice, and cinnamon; mix well.
  3. In a large bowl, with an electric beater on medium speed, combine the granulated sugar and applesauce for 1 to 2 minutes or until smooth. Add the eggs and beat well. Slowly add the half of the flour, the baking powder, salt, milk, and the remaining 1/4 cup orange juice; beat in the remaining flour until the batter is well mixed. Add the vanilla and mix well.
  4. Pour half of the batter into a 10-inch Bundt pan that has been coated with nonstick baking spray. Top with half of the apple mixture, then cover with the remaining batter. Cover the batter with the remaining apple mixture and sprinkle with the brown sugar. Bake for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack, then remove from the pan onto a serving platter.

Check this Out!

  • Pound cakes are often a bit denser because of the way they're made, but rest assured, they are as flavor-packed as can be!
  • Love this apple cake recipe? We've got plenty of apple flavor to go around! Try our Apple Cinnamon Dump Cake for a 5-star treat, or, watch everyone devour these yummy Apple Pie Bars
  • Can't get enough of your bundt pan? Check out this collection of our Best Bundt Cake Recipes

Nutritional InformationShow More

Servings Per Recipe: 14

  • Amount Per Serving % Daily Value *
  • Calories 219
  • Calories from Fat 13
  • Total Fat 1.5g 2 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 4.6g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 40mg 13 %
  • Sodium 138mg 6 %
  • Total Carbohydrates 47g 16 %
  • Dietary Fiber 2.0g 8 %
  • Sugars 21g 0 %

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I made this cake. It was very, very dry not making it again followed directions to the t.

Thanks so much for your feedback! We're sorry it didn't work out for you. Based on your comments, the Test Kitchen will re-test this recipe and update it with our findings. Thank you again!

I buy little 8 packs of apple juice to use for recipes like this also in apple fritters and pork chops kraut instead of water

I served this to my coffee club. They approved.

I don't have any orange juice so I'm wondering if apple juice or apple cider would work....I will just have to try!

been using this secret ingredient since 1996. a dietician that taught at Jacksonville State University, Alabama published cooking articles in the local newspaper and this was a recommendation of hers. I use all of an apple sauce cup. Never fails.

Can you use Regular milk instead of Low Fat?

Hi there! Yes, you can definitely use regular milk instead of low-fat milk. Enjoy!

I was going to make this recipe today and noticed that there is no oil or butter listed. Is this correct?

Hello! Yes, this recipe is correct with no butter or oil. We made it a lighter pound cake by using applesauce and extra egg whites. :) Enjoy!

I meant to add I have quart size jars of apples so what would be the correct amount to use?

Can I use my canned apples instead of fresh?

Yes, you can use canned apples instead of fresh. You will use the same amount as called for in the recipe (4 cups, chopped). Enjoy!

"This is a denser cake due to the fact that it's been lightened up" Am I the only person who can't make heads or tails of that? And why does everything I cut and paste on this page generate this "Read more at http// == -2299y47AFcF8HDPgdggT.99"?

Hi Wendy! Because we use lighter ingredients, like applesauce instead of oil, this pound cake is a little denser than other pound cakes you may have tried. It's still very moist, and delicious! )

Is it possible to add the nutritional information to each recipe as was done on the diabetic recipes???? This would be a great help to someone with Diabetes and on a diet that follows the weight watchers point system.

Hello - We're in the works of getting this information up for all of our recipes soon!

I meant can you substitute cider for the orange juice?

Could you substitute cider for the apple juice?

I'm laughing out loud (sort of) for two reasons: one, a very detailed comment criticizing the editors for a typo has her critique packed with typos and misspellings. Must have been intentional to make a point??? My real reason for writing is appreciation for a recipe that calls for UNPEELED apples! I don't like to peel fruits or veggies - besides being time-consuming, we waste a lot of nutrients by peeling. So I'm very happy for this apple cake recipe. Thanks, Mr. (I suspect there's a Ms. or two in there?) Food!

I meant to give the apple cake a 5-star rating.

Too bad modern apple skins are doused with wax and pesticides. Nutrition argument only helps if you've got organic apples. Otherwise the chemistry outweighs any nutritional value.

Is there a way to use self rising flour if you do not have plain flour in the cupboard? By the way, I made this cake and everyone loved it!

If you are using self-rising flour just omit the baking powder. Baking powder just makes your dough rise.

Why would you not have plain flour in the cupboard? If you want "self rising," you can always add baking soda and-or powder to plain flour, but if you've got a recipe that DOESN'T involve leavening, you can't exactly take the "self-rising" element out!

I am going to try this recipe. And none of the negative comments affect me. Obviously if your a good cook/ baker. You would not put 7 1/3 cups flour in this recipe! And know it's a typo. All the Mr. Food recipes are awesome. I Love Mr. Food!! :):)

We re-tested this recipe after reading your comment, and we found it to be very tasty as written. Please remember, because it's a lighter cake, it's more dense than light -- but just as delicious!

A big waste to make this pound cake. Very disappointed! Rechecked the recipe thinking I had left out an ingriedent . Didn't. I had all the ingriedents right and the measurements right. The cake did not rise much , was coarse like corn bread and dry. Threw away the recipe. Anon.

nanaerm: We agree that nothing is more frustrating. We have an entire team of seasoned Test Kitchen cooks, editors, and proof-readers who work diligently to deliver the best "Quick & Easy" triple-tested recipes that we can. Unfortunately, we on occasion have an ingredient amount that is posted incorrectly due to a typo. We apologize once again, and please trust that your comment was heard and appreciated.

I am trying to be rude , but the comment from grandma1979 is all too familiar. There are way to frequent errors in these recipes. It makes me not try them until I have seen several positive comments from readers. I can't afford to waste this many ingredients, nt to mention th etime , work, and clean up just to have poor results. I do not know if these posts ar enot edited properly or no one ever kitchen tests the recipes , but you are doing your readers s a real disservice not to be more diligent and responsible. A simple typed line apology for the inconvenience does not seem like much consolation.

Thank you for bringing this to our attention. We have corrected the amount of flour in the recipe. We apologize for the inconvenience, but hope you'll try the recipe again!

My aunt baked this cake it smelled really good but was so hard you could'nt cut it . She did everything exactly as it said to do but when she got all the flour in it called for she could'nt even stir it let alone pour it in the pan, she had to mix it with her hands and press it in the pan. Is 7 and 1/3 cups of flour correct? Please help! What did she do wrong?


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