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Aug 31, 2008 05:31 AM

Apples in Poundcake?

Hi All,
With Rosh Hashanah coming up, I'm looking to add apples to my Grandmom's most perfect delicious sour cream poundcake. The poundcake is a classic from growing up - dense yet light, buttery with a crunchy crust on top. I often add strawberries in a grand marnier simple syrup and whipped cream onto a slice of cake. However, this time, I'm looking to add apples (maybe with some kind of caramel/brown sugar flavor on the apples?) to the cake itself. For those who aren't aware, apples are a traditional food eaten at the Jewish new year. With that said, I'm not looking to make the classic Jewish apple cake. Definitely want it to remain my grandmom's poundcake which is sort of "my thing." I'd also add some kind of sauce on top if anyone had any ideas. Thanks to anyone who has ideas....

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  1. can you post your recipe, so we have an idea of liquid/dry proportions you've already got going... as now, all i can do is suggest a recipe rather than aptly tweak yours...

    4 Replies
    1. re: Emme

      sure. thanks for the heads up.
      1 c butter
      2 3/4 c sugar
      6 eggs
      1 c sour cream
      3 cups flour
      1/2 t salt
      1/4 t baking soda
      1 t vanilla
      Beat butter in standing mixer. Add sugar til light and fluffy. Measure flour, sift and measure again. Sift again with dry ingredients added. Add to creamed mixture alternately with sour cream. Add vanilla. Bake in greased and floured pan bundt pan or 2 loaf pans (my family prefers this way) for 45 min to 1 hour - until toothpick comes out clean.

      thanks for any suggestions...

      1. re: amyvc

        You could try tossing you apples with a mixture of brown sugar and cinnamon before using. Nutmeg or cardamom could also be nice if you don't want the typical "Jewish apple Cake" profile. What type of apple you choose should depend on what texture you'd like. Golden Delicious will give you a softer texture, Granny Smith crunchier. If it weren't for Rosh Hashanah, I'd definitely recommend chopped pecans tossed with brown sugar to bake on top as a crunchy/carmelized finish, but no nuts for the holiday.

        1. re: amyvc

          interesting... that sounds like a lot of eggs and a lot of sugar... what does the consistency emerge like? ...just curious.

          i'd start by adding 2 cups of grated apples after you incorporate the dry and sour cream ingredients. if you prefer more apples try 2 1/2 or 3 cups. i wouldn't add any more sugar with them as 2 3/4 cups already sounds a bit much for my taste. adding cinnamon is certainly option, but i personally think it might detract from the inherent flavor of a poundcake. i'd try just adding the apples before i experimented with adding cinnamon and/or any other pie spices too.

          1. re: Emme

            The batter is extremely thick - I'd say, halfway between brownie and cookie batter. The cake is dense yet light. Hard to explain, but it's really a perfect poundcake. I know it's a a lot of sugar but honestly, it's not too sweet. If you think about it, it makes 2 loaves so it's quite a bit of batter. My grandmom used to make it with a hand mixer - not I! I actually refuse to make it without a standing mixer as it makes so much batter and is so think.

            I'm thinking along the same lines with no cinnamon, as it would detract from the buttery poundcake flavor, I think. Grated apples - "grate" idea! Sorry, couldn't resist.

      2. Ok, so I did the apples in the poundcake per Emme's suggestion. Could definitely taste the apple a bit. However, it was not the flavor I was looking for. I think the poundcake is too much "cake" for the apples. It's so dense and moist, that anything with is sort of gets lost. I think i have learned that Grandmom's poundcake should be left as-is and fruit should go on top! I will probably do something like I do with the strawberries with apples next year - or maybe branch out and do an apple cake! Thanks for the suggestions

        2 Replies
        1. re: amyvc

          I make an apple cake where the apples are sliced thinly, tossed with brown sugar and cinnamon, and then layered with the cake batter. This is a recipe I got from an old German woman, and it continues to be my most requested cake. I would try the same thing here. (MY cake is cooked in a bundt pan, but there is no reason you counldn't do two loaf pans.) Put a bit of your pound cake batter in the bottom of the pan (just enough to form a small layer.), then spread some apples over this part of the batter. Since the apples have extruded liquid, I place them by hand taking as little as the liquid as possible. Then I repeat the process ending with a batter layer. The best apples for this are MacIntosh (I use 6 small apples), which cook down enough to make the apples soft and melting. Since the batter I use for this is extremely thick, I feel pretty sure that this would give you the apple taste you want in the pound cake,

          1. re: amyvc

            Or . . . amyv . . . try using your pound cake recipe in the way of CH's Galley Girl's "Laurie's pear tart" or a pinepple upside down cake. It might be the same result as just placing on a topping, but more incorporated into the cake as the pear tart method.

            Two methods after sauteeing thick apple slices in buttery brown sugar:

            (1) Galley Girl style - press the thick, but tender slices into the batter.

            (2) Bottom layer of baking pan with apple slices, then cover with pound cake batter.

            [I think Galley Girls' recipe is still available with a search 0n Chowhound board. It was - gee - five years ago it first surfaced on CH?]

            I saw the second method work when I was given a persimmon and told to "do something with it." Since persimmon's are somewhat acidic (*and these off a backyard tree and a little ripe), I thought to saute it with butter and brown sugar and then pour cake batter over it and bake. That's what they do with pinepapple upside-down cake because incorporating pineapple into baking or jello or whatever is not easy since the acid often interrupts the chemistry in recipes. Often things with pineapple in them won't set up right.

            I'm thinking using sauteed apples would work well with your delicious pound cake as in Galley Girls' "Laurie's Pear Tart" used super ripe pears, juicy and sweet with her cake recipe (almost a pound cake recipe)

            The only big diff is the shape of the cake - the tart and the upside-down cake are in a more hsallow baking pan than a standard pound cake pan.

            Hey, I think I am even going to try your recipe pound cake and add apples.

            Note: "Laurie's Pear Tart" from galleygirl:

            3 or 4 ripe juicey pears....
            Peel, core and cut into sixths, or eighths

            1 stick butter
            3/4 c. sugar
            1teasoon vanilla.

            2 eggs, one at a time.

            1 c. flour
            1 teasoon baking powder
            1/2 t. salt.

            Add to butter mixture.

            Spray an 8" (important) spring form pan with Pam...Spread the batter in it...Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.

            Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it...It's just one of those recipes that is greater than the sum of it's parts. really. Ask my Dad...;)"