Soft Apple Pound Cake

I have being craving for Cakes which made with "apple" ever since my last "Apple Crumble Cheesecake" from Starbucks a few weeks back. So when I came across Ann's "Apple Soft Pound Cake" post from her website last month, I told myself I must bake it after my Cruise Trip.

And after the holidays break, I finally managed to settle down with some free time to bake this cake while my kid is at school. Honestly I love this cake because of it's ingredients used, as you notice this is definitely a rich butter cake with hint of lemon scent that makes it prefect for afternoon tea.

FRENCH APPLE TART

Ann used a 9" Bundt Pan for this recipe whereas I have swapped it with 2 small loaf tins because I gave one to my bestie as a gift and I prefer a whole cake instead of cutting it into slices. And to make it look more presentable, I also decorated one of the loaf with some extra thin apple slices to give it a rustic outlook after baked.

Recipe adapted from Anncoo Journal, Apple Soft Pound Cake.

(Make: 2 tins (17cm x 8cm x 6cm) | Preparation: 15 minutes | Cooking: 40 minutes)

Ingredients:
220g Unsalted Butter, room temperature
170g Sugar
4 Eggs(55g each), separated
1 Teaspoon Vanilla Extract
180g Plain Flour
30g Corn Flour
5g Baking Powder
2 Green Apple(250g), peeled and cubed
1 1/2 Tablespoons Lemon Juice
Lemon Zest, from 1 large lemon

Method:-

1. Grease a 9 inch bundt pan or line two small loaf pans (17cm x 8cm x 6cm) and set aside while preparing the batter.

2. Cream butter and sugar with electric mixer until fluffy and pale (about 5 - 8 minutes depending on your mixture) before adding in the vanilla extract and mix well.

3. Add one egg yolk at a time into the batter and beat well. Next slowly adding in the egg whites and beat till well combined.

4. Sift the flour mixtures (plain flour, corn flour and baking powder) and fold it into the batter using a rubber spatula.

5. Lastly stir in the apple mixtures (green apple cubes, lemon zest and juice) and mix well.

6. Pour the batter into the prepared pan and place in the preheated 180 degree Celsius oven and bake for 35 - 40 minutes or when a skewer insert into the centre and comes out clean.

7. Leave pound cake to cool in pan for 30 minutes, remove and place it on rack to cool completely. Chill the cake before cutting to prevent it from crumbs.

We all loved this yummy pound cake which was moist and perfumed with lemon scent as well as crunchy texture from the green apple. Moreover it was also well received by my bestie and her family too. As I didn't read carefully on Ann's instructions (mentioned in her post) to chill cake, it tends to be a little crumby when I try to cut. If you like Sara Lee Butter Pound Cake, this is far much better than that which you should try making some at home.