This cinnamon pound cake is the perfect blend of soft, buttery sponge and tender, spiced apples. With a crisp golden crust and a fragrant cinnamon aroma, it’s an irresistible treat for chilly afternoons or festive gatherings.
Ingredients
For the apple topping:
- 4 large sweet apples (peeled, cored, and thinly sliced)
- 1 teaspoon cinnamon
- 2 tablespoons potato starch
- 50 g butter (for the final touch)
For the cake batter:
- 85 g soft butter
- 85 g caster sugar
- 2 small eggs
- 200 g plain flour
- 1 teaspoon baking powder
- 100 ml milk
Procedure
- Prepare the apples: Peel, core, and slice the apples thinly. Toss them with cinnamon and potato starch to coat evenly. Set aside.
- Make the cake batter: Ensure all ingredients are room temperature to prevent curdling. Beat butter and sugar together until light and fluffy. Gradually add the eggs, one at a time, fully incorporating each before adding the next.
- Combine the ingredients: Sift the flour with the baking powder and mix it into the batter, alternating with lukewarm milk until smooth.
- Assemble the cake: Preheat the oven to 180 °C. Line a baking tin with parchment paper and pour in the batter. Evenly distribute the prepared apples on top—they will sink into the cake as it bakes, creating a deliciously soft center.
- Bake: Bake for 40 minutes or until golden brown. About 10 minutes before the end, dot the top with butter pieces to keep it extra moist and tender.
- Cool & serve: Allow to cool slightly before serving warm or at room temperature.
Final Tip
For an even more indulgent twist, serve slices with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Enjoy! 🍰
