Welcome to Collard Valley Cooks! Have you wished you could make your Pound Cakes taste like Mama made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southern-style dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!
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Apple Pound Cake
EXTRA-LARGE 12 CUP TUBEPAN REQUIRED
2 CUPS SALTED BUTTER (ROOM TEMPERATURE)
2 CUPS GRANULATED SUGAR
8 RAW EGGS
1 1/2 TSP. BAKING POWDER
1/2 CUP HALF AND HALF OR MILK
1 TSP. SALT
4 CUPS ALL-PURPOSE FLOUR
3 TSP. VANILLA FLAVORING
2 TSP. APPLE PIE SPICE OR CINNAMON
21 oz. CAN APPLE PIE FILLING (CHOP APPLE SLICES)
Preheat the oven to 300 degrees. Using an electric mixer and mixing bowl, mix butter 3 minutes. Add sugar and mix until fluffy. Add eggs one at a time, mixing in between each addition. Add baking powder & salt. Add 1 cup flour. Add milk & flavorings. Add remaining flour. Mix on medium low speed for 2 minutes. Add pie filling and mix well.
Fruit Topping
OPTIONAL: Melt 1/2 CUP BUTTER and pour into bottom of tube pan. Sprinkle well with brown sugar and then line sliced apples around the bottom of pan (I used honey crisp apples). Spray tube pan well with bakers cooking spray then add cake batter up to 3/4 full. Bake for 70 minutes at 300 degrees or until a toothpick comes out clean. Flip cake out immediately if you made the fruit topping.
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We are Chris & Tammy Nichols, and we share a love for Southern cooking, a past that has been ed down through generations and seasoned with a lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll show you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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