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Apple Walnut Cream Cheese Pound Cake

Apple Walnut Cream Cheese Pound Cake, rich, moist and full of chunks of fresh apples, walnuts, cream cheese and a lot of butter with a hint of cinnamon.  All the flavors of a fall dessert.

Apple Walnut Cream Cheese Pound Cake, rich, moist and full of apples, walnuts, cream cheese and a lot of butter with a hint of cinnamon.  All the flavors of a fall dessert.

Have you made or had a cake that tastes better the next day?  Well, I am here to tell you that the Apple Walnut Cream Cheese Pound Cake gets better and better the longer it sits.

It is a good idea to make the Apple Walnut Cream Cheese Pound Cake a day ahead if you are planning for guest.

Apple Walnut Cream Cheese Pound Cake, rich, moist and full of apples, walnuts, cream cheese and a lot of butter with a hint of cinnamon.  All the flavors of a fall dessert.

I love bundt cakes.  They are my grab and go dessert.  Even the whole cake travels well when transporting it.  That is why it is the best cake to take someone coming home from the hospital, a family meal after a funeral, and sharing with a sweet neighbor.   

It can be wrapped up smoothly without worry about heavy frosting leaking out.  In all weather conditions, Apple Walnut Cream Cheese Pound Cake is even temperate and not challenging to transport.

Apple Walnut Cream Cheese Pound Cake, rich, moist and full of chunks of fresh apples, walnuts, cream cheese and a lot of butter with a hint of cinnamon.  All the flavors of a fall dessert.

WHAT YOU WILL NEED FOR THIS RECIPE

  • 10" Bundt pan
  • Stand mixer or hand mixer
  • Spatula
  • 2 cup measuring cup
  • Sugar
  • Butter
  • Cream cheese
  • Eggs
  • Flour
  • Salt
  • Vanilla extract
  • Baking Apples
  • Cinnamon

Apple Walnut Cream Cheese Pound Cake, rich, moist and full of apples, walnuts, cream cheese and a lot of butter with a hint of cinnamon.  All the flavors of a fall dessert.

THE PROCESS OF MAKING APPLE WALNUT CREAM CHEESE POUND CAKE

  • Gather all the ingredients together and lay them on the kitchen counter
  • Peel and chop all the apples and toss them in cinnamon; set aside to add later
  • Roast the walnuts for 15 minutes in the oven to burst the flavor, leave the oven on
  • Begin making the cake batter cracking all 6 eggs in a 2 quart measuring cup; set aside 
  • Cream the butter, cream cheese, and sugar until smooth and creamy
  • With a mixer on low add an egg at a time to the creamy mixture, mix until all is incorporated
  • Add the vanilla and mix well
  • Add salt to flour and whisk together, add a cup of flour at a time and mix until mixed but flour specks still show through
  • Drain the apples if there is any liquid and fold the apples and walnuts in the flour mixture
  • Pour batter in the prepared tube pan or bundt pan
  • Bake for 90 minutes or until a skewer is inserted in the center of the cake and comes out clean.
  • Remove from the oven and let cool on a cooling rack for 15 minutes before inverting and placing on a serving platter

Apple Walnut Cream Cheese Pound Cake is the perfect fall dessert to wow your guest during the holiday season.  I hope you get to make the one soon.

Enjoy! 
Kay


Apple Walnut Cream Cheese Pound Cake, rich, moist and full of apples, walnuts, cream cheese and a lot of butter with a hint of cinnamon.  All the flavors of a fall dessert.


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Apple Walnut Cream Cheese Pound Cake, rich, moist and full of apples, walnuts, cream cheese and a lot of butter with a hint of cinnamon.  All the flavors of a fall dessert.



Yield: 8-10

Apple Walnut Cream Cheese Pound Cake

Rich, moist and full of chunks of fresh apples, walnuts, cream cheese and a lot of butter with a hint of cinnamon. All the flavors of a fall dessert.
prep time: 15 minscook time: 1 hour and 30 minstotal time: 1 hours and 45 mins

ingredients

  • 4 large baking apples chopped (I used Rome apples)
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 whole eggs, room temperatures
  • 1 tablespoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup roughly chopped walnuts, toasted

instructions

Preheat oven 325 degrees F.  Grease and flour 10" bundt pan; set aside.  Crack eggs into a 2 cup measuring cup; set aside.

Toss chopped apples in cinnamon; set aside.

In the bowl of a stand mixer using the paddle attachment cream butter and cream cheese on medium speed; scrape down sides of the bowl.

Add sugar one cup at a time and beat until light and fluffy; approximately 3 minutes; scrape down sides of the bowl.  Add eggs one at a time beating after each one.  Add vanilla and mix thoroughly.

Mix flour and salt.  Add to sugar and egg mixture one cup at a time being careful not to overmix.  If there are flecks of flour showing that is ok.

If necessary, drain apples of any juices.

Remove bowl from the stand mixer using a rubber spatula fold in the cinnamon apple mixture.

Fold walnuts into the batter, scraping around the sides and stir cake batter one last time.

Pour cake batter into prepared pan.  Bake for 1 hour and 30 minutes.  I check for doneness at 1 hour and 25 minutes and bake for 5 minutes if necessary.

NOTES:

The following apples may be used in this recipe:

Granny Smith
McIntosh
Rome
Golden Delicious

Most of the time this cake takes the full 90 minutes to get done so don't think the cake is done sooner.  

I suggest peeling the apples but the cake is equally delicious without peeling them.

I always crack my eggs in a 2 quart measuring cup instead of directly into the batter to avoid eggshells slipping into the batter.




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