Jim's Apple Raisin Pound Cake
A delightful treat that combines the sweetness of apples, the richness of a classic pound cake, and the crunch of a praline glaze, making it perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
- 2 cups granulated sugar
- 4 large eggs Add eggs one at a time.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Don't skip the spices for added flavor.
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- 2 cups peeled and chopped apples Experiment with different types of apples.
- 1 cup raisins Can be substituted with dried cranberries.
For the Praline Glaze
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, and then stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Mix until just combined.
- Gently fold in the chopped apples and raisins.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the praline glaze by melting butter in a small saucepan over medium heat.
- Stir in brown sugar, cream, and vanilla, and cook until the mixture is smooth and slightly thickened.
- Then, stir in the chopped pecans.
Finishing Touches
- Drizzle the glaze over the warm cake once it is removed from the oven.
- Allow the cake to cool for 15 minutes before slicing and serving.
Notes
This pound cake is delicious on its own, but you can also serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store in an airtight container at room temperature for up to 3 days.