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Jim's Apple Raisin Pound Cake

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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.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
  2. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
  3. Add the eggs, one at a time, and then stir in the vanilla extract.
  4. In a separate bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Mix until just combined.
  6. Gently fold in the chopped apples and raisins.
  7. Pour the batter into the prepared bundt pan and smooth the top.
Baking
  1. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the cake is baking, prepare the praline glaze by melting butter in a small saucepan over medium heat.
  3. Stir in brown sugar, cream, and vanilla, and cook until the mixture is smooth and slightly thickened.
  4. Then, stir in the chopped pecans.
Finishing Touches
  1. Drizzle the glaze over the warm cake once it is removed from the oven.
  2. Allow the cake to cool for 15 minutes before slicing and serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 200mgFiber: 2gSugar: 35g

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.
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