Apple Pound Cake with Cinnamon Glaze

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It’s finally fall.
Can you hear the excitement in my voice?

We’re still not cool, but it is getting cooler.
Thank you Mother Nature.

We are so fortunate to live near a region of California know as Apple Hill.
This area is full of small family operated farms, many organic, and many also offer “you pick” fruits.
We love spending our fall afternoons visiting the different growers, but the best  part is the “tasting”.
Apple cider, apple doughnuts, fritters, pies, and of course caramel apples.  You name it, they got it.

You’d think we get sick of apples, but we don’t. I cannot tell you how many we go through each week, and I LOVE cooking with them.

Today’s apple awesomeness…
Apple Pound Cake.

It’s perfect toasted for breakfast, as an after school snack, or even for dessert.

Apple Pound Cake:
2 cups of flour
5 eggs
1 cup of sugar
1/2 cup of butter
1/2 cup of apple butter

butter a bread pan
pre-heat the oven to 325F

blend together 1/2 cup of butter
1/2 cup of apple butter {you could substitute applesauce}
1 cup of sugar {I used brown sugar – cause I like it}

when that mixture is “light” {about 5 minutes}
add in 3 eggs – one at a time
scrape the bowl in between eggs

after the eggs are well incorporated add in 1 cup of flour
add 1 egg
add 1/2 cup flour
add 1 egg
add remaining 1/2 cup of flour

using a spatula scrape batter in to prepared pan
bake for about 1 hour and 15 minutes

cool in pan for about 10 minutes, then finish cooling on a rack

For the glaze:
combine 1 cup of powdered sugar
1 tsp of cinnamon , and
3 tbsp milk

drizzle over the top
slice, and