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APPLE-WALNUT POUND CAKEHands down, without a doubt, this is my absolute favorite cake in the world! It is so moist and delicious, with an incredibly crunchy top. I swear, the longer you keep it, the better it gets! No mixer is required, so cleanup’s a breeze.


  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1½ cups canola oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups ½-inch pieces of peeled and cored apples
  • (preferably Winesap)
  • 1 cup black walnuts, coarsely chopped
  • 1 cup sweetened coconut flakes
How to Make It
  1. Preheat the oven to 350°F. Coat a 10-inch tube pan with Pan Grease (this page) or a thin layer of shortening with a light dusting of flour.
  2. In medium bowl, sift together the flour, baking soda, and salt.
  3. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until well blended and light yellow in color, 3 minutes. Whisk the flour mixture into the bowl; the batter will be very stiff. Using a spatula, fold in the apples, walnuts, and coconut. Spoon the batter into the prepared pan and spread evenly (it will be very thick).
  4. Bake until a toothpick inserted into the center comes out clean, 1 hour and 20 minutes. Let the cake cool for 20 minutes before removing it from the pan.

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