One thing that I enjoy about my grandma’s house is the fruit trees she has in her back yard. One thing that I hate is picking all the fruit and trying to figure out what to do with them. You know … eat it now or eat it later. I did make apple sauce with some of the apples which will be saved for later but here is a recipe that you will definitely eat now. There will be no leftovers with this cake.
I have adapted this recipe so that you can use up lots and lots of apples. So pick your summer harvest and pack it into the cake. It will work with other fruits as well. I picked about 10-15 apples. Peeled them and sliced them.
Begin by making the pound cake recipe. It is really simple. All you need is butter, eggs, sour cream, vanilla, baking soda, and flour.
Cream together the room temperature butter and sugar. I used coconut sugar for this recipe. Add sour cream and vanilla and combine well. In another bowl sift together flour and baking soda. Add to the creamed mixture alternating with 1 egg and a scoop of flour until everything is combined. Finally add vanilla and combine well.
Bake the cake at 350 degrees for about 1 – 1 1/2 hours. The cake is done when the toothpick comes out clean. *Note that adding the fruit might make the cake take longer to cook.
Apple Sour Cream Pound Cake
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 1 1/2 cups coconut sugar
- 1 cup butter, room temperature
- 1 1/2 cups all-purpose flour
- tons of sliced apples – I used about 7-10 smallish apples
- Cinnamon and coconut sugar mixture (about 1/4 cup coconut sugar and 1/2 tbsp cinnamon)
Preheat oven to 350 Degrees. Cream together butter and sugar. Add the sour cream and mix well. Sift the baking soda and flour together. Add to the creamed mixture alternating with 1 egg and a scoop of flour until everything is combined. Finally add vanilla and combine well. Pour the mixture into your baking dish. Toss apples in some flour. Insert the apples vertically until the entire cake is full of apples. Sprinkle some cinnamon and sugar on top to add some crunch and sweetness. Bake for 1 hour to 1 1/2 hours or until toothpick inserted into the center of the cake comes out clean.
Enjoy as a breakfast or dessert.
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