Apple Nut and Molasses Pound Cake
Featured Recipe, May 13 2013A great recipe combining apples and molasses! Available in 2 languages already, there's no excuse to not cook it right away!
Not too sweet, not to oily, but wonderfully moist and filling. Molasses will give give this pound cake a deep and complex sweetness, but you can easily substitute honey, maple syrup, etc. Recipe is enough for a 18 cm/7 in pound cake mold. You can also chop up the apples and mix them directly in the batter.
- Flour (150g)
- Baking powder (3g)
- Apple (1/2)
- Lemon juice (Squeezed from 1 lemon)
- Egg (1)
- Butter (60g (4Tbsp))
- Heavy molasses, honey, or maple syrup (60g (abt 4 Tbsp))
- Milk (50ml)
- Nuts (walnuts or mixed nuts) (As you like)
Preheat oven to 180C/350F. Let egg warm to room temperature if you have time. Cut apple into wedges and let sit in lemon juice (keeps them from browning). Grease your pound cake mold with som butter.
In a large bowl, mix flour and baking powder.
Soften (but not melt) butter and stir until thick and pasty.
Beat egg (let warm to room temp.) and measure out molasses in separate bowls.
Add egg and molasses to butter little by little (divided into about three times). Mix well each time you add.
Add flour to the mix little by little. If possible, try to mix with a rough cutting motion instead of stirring. Next pour in milk and mix until fairly smooth.
Mix in a few nuts broken into small pieces.
Pour batter into pound cake mold. Cut a few shallow slits into the apple wedges for a nice accent and push into top of batter.
Bake in oven for for 30-35 minutes. If it starts to brown too much at the end, lay a piece of aluminum foil over top for the remaining time. Let cool. It tastes best if you let it sit for a couple hours or over night!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.