Apple Pound Cake

This old-fashioned apple pound cake recipe is tender and just bursting with that sweet fresh apple and cinnamon flavor. 

Apple pound cake

This is an old-fashioned cake recipe that really has the texture and taste of a pound cake with delicious apple-y goodness tossed in. Although the traditional ingredients for pound cake aren’t there (there is far less sugar and no butter), you’ll still get the feel and taste of pound cake with the dense moistness.

The fresh apple pound cake itself is clean and simple in flavor, just slightly sweet but not enough to fight the apples for the main attraction. This is a great treat to have with coffee or as an afternoon snack. Wouldn’t blame ya if you had it for breakfast too!

Ingredients include kitchen essentials like sugar, vegetable oil, baking powder, vanilla, eggs, and flour. But to give it that apple cake edge, we add fresh Granny Smith apples, cinnamon, and orange juice. Yes, orange juice is a secret ingredient that adds so much flavor. Just you wait and see!

Before we dive in, I just wanted to make a note that this is not a really sweet cake. It is more filling like a coffee cake or pound cake. If you’re looking for a sweeter apple cake, I suggest trying apple dapple cake. Actually, the best thing you could do is make both 😉. Let’s get baking!

Apple pound cake ingredients.

Recipe Ingredients

  • Sugar
  • Vegetable oil
  • Orange juice
  • Baking powder
  • Vanilla
  • Eggs
  • All-purpose flour
  • Ground cinnamon
  • Apples

How to Make Apple Pound Cake

Place sugar, flour, eggs, baking powder, oil, vanilla, and orange juice in a large bowl.

Place sugar, flour, eggs, baking powder, oil, vanilla, and orange juice in a large bowl.

Beat with mixer until smooth.

Blend with an electric mixer until smooth and well blended.

Combine cinnamon and sugar in small bowl.

In a small bowl or cup, combine sugar and cinnamon.

Cinnamon sugar stirred well.

Stir them together until they’re mixed up well.

Grease bundt pan.

Grease the living daylights out of your bundt pan.

Place half cake batter in bundt pan and top with half chopped apples.

Pour in half of your cake batter and top with half of your chopped fresh apples.

Top with cinnamon sugar mixture.

Generously sprinkle those with half of the cinnamon sugar mixture.

Top with remaining cake batter.

Then top with the remaining cake batter.

Finish pound cake with the remaining apples and cinnamon sugar.

Now add the rest of your apples to the top and sprinkle them with the remainder of the cinnamon sugar mixture.

Apple pound cake baking in oven.

Bake at 350 for about an hour to an hour and 10 minutes.

This is what it looks like after about 15 minutes.

It was pretty cool looking so I took a photo in case any of y’all are as easily amused as I am.

Whoops! Is that the oven timer?

Our apple bundt cake is done!

Apple pound cake

Allow the cake to cool in the pan for 10 minutes before turning it out to cool completely.

Before serving, dust with confectioner’s sugar.

Enjoy this dense, moist, and lightly sweet cake!


Store covered leftover cake at room temperature for 3 days or in the fridge for up to 5 days. You can also freeze cake slices for up to 3 months. Thaw at room temperature before dusting with confectioner’s sugar and digging in.

Recipe Notes

  • For added flavor, substitute the granulated sugar in the cinnamon mixture with brown sugar.
  • Speaking of added flavor, another way to add some texture to your cake is to fold some other ingredients into the cake batter, like raisins, sweetened coconut flakes, and/or chopped nuts (walnuts, almonds, or pecans). 
  • If you like, top your apple bundt cake with a caramel glaze.
  • If you can’t resist the combination of cinnamon and nutmeg, add 1/2 teaspoon of ground nutmeg to the cinnamon mixture.

Recipe FAQs

What are the best baking apples to use in apple pound cake?

I’m personally using a mix of Gala and Granny Smith Apples. But other great baking apples include Honeycrisp, Jonagold, and Fuji.

What do you serve with apple cake?

Serve a slice of apple pound cake on its own or with whipped cream and a drizzle of caramel sauce.

Check out these other appetizing apple recipes:

Caramel Apple Cheesecake

Apple Crisp in the Crockpot

Stuffed Baked Apples

Apple Snack Cake (Right From The Orchard)

Easy Homemade Candy Apples

Apple Crumble Cake (Good & Easy)

Apple Pound Cake

This old-fashioned apple pound cake recipe is tender and just bursting with that sweet fresh apple and cinnamon flavor. 
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: apple, cake, pound
Servings: 8
Calories: 104kcal



  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 1 cup vegetable oil
  • 1/2 cup orange juice
  • 4 eggs
  • 3 teaspoons baking powder


  • 1/2 cup sugar
  • 3 tablespoons cinnamon
  • 5 medium apples, peeled and chopped


  • Generously grease a bundt cake pan and preheat the oven to 350.
  • Combine all cake ingredients in a large bowl and mix with an electric mixer until well blended and smooth.
    3 cups all-purpose flour, 2 cups sugar, 1 tablespoon vanilla extract, 1 cup vegetable oil, 1/2 cup orange juice, 4 eggs, 3 teaspoons baking powder
  • Pour half of the cake batter into the bundt pan and top it with half of the chopped apples.
    5 medium apples, peeled and chopped
  • Stir together 1/2 cup of sugar and 3 tablespoons of cinnamon. Sprinkle 1/2 of this over the apples.
    1/2 cup sugar, 3 tablespoons cinnamon
  • Pour the remaining batter over the apples and top this with the remaining apples and remaining cinnamon sugar.
  • Bake at 350 for 1 hour to 1 hour and 10 minutes. Allow the cake to cool in the pan for 10 minutes before turning it out to cool completely.
  • Dust generously with confectioner's sugar before serving.


Calories: 104kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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  1. Christy…you stand your ground girl! You have blessed me so many times with your thoughts and Bible quotes. Scripture is my lifeblood and prayer is my constant. Your recipes are so great and your stories bring me to tears and laughter too. So you STAY ON THIS JOURNEY, because you bless many! God is using you in mighty ways. Thank you for being steadfast….love sent your way from Oregon…

  2. its refreshing to come to your page and feel your love for the Lord. I have enjoyed many of your recipes too. My grandson told me your Cravin Beans were the very best he has ever tasted. lol and I agreed with him. Cant wait to try your apple recipes.

  3. Christy, I so enjoy your food blog! I am a displaced Southern Belle from Alabama, who now lives in the beautiful state of Wyoming. I look forward to trying out many of your fall recipes on our church family. Keep up the good work and thank you for making me feel a little closer to home when I open your email each day. Blessings to you and your family!

  4. I love the concept of this cake, but I”m out of time. Company coming tonight. Thought I would mix up a cake mix, yellow and use my apple pie filling in between the layers. I know it’s cheating but what’s a girl to do???? got 6 hungry men coming tonight to rehearse some 1920’s jazz. Thank you for so many great ideas and recipes. Love the thoughts you share. Son is fighting cancer and I have a lot of days that I feel like a hole’s been poked all the way thru me. Your encouraging words are not wasted.

  5. That’s Kori’s mom?? She looks more like her sister. Four beautiful ladies doing lunch! Wish I was there. Can’t wait to try this cake. We picked lots of apples this season, and getting tired of apple pie. (Never thought I’d hear myself say THAT). This looks like it will do nicely. Thanks, Christy!

  6. What kind of apples did you use. Can you use a mixture of different apples. I am going to print the recipe, but will hold off making it until I hear back from you regarding the types of apple (s) that you suggest. Thanks, Jn

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