Whenever anyone would stop by to visit with my grandparents, my grandmother always had something sweet to eat that she would serve with coffee. She even had a special spot on her kitchen counter where she kept those special treats. When our grandparents friends knocked on the door, we knew that it wouldn’t be long before Gramma would make coffee and set out those treats. I know this apple walnut pound cake would have been perfect for her treat corner.
This gluten free pound cake keeps beautifully for up to four days wrapped up right on your counter or in your refrigerator, so it is easy to bake when you have the time.
This cake is great for company, but it also travels well. With no frosting to worry about, this pound cake is perfect to take to someone’s house, as well as to a potluck or picnic. And don’t forget to treat yourself.
With a hint of sweet from the apples, and crunch from the walnuts combined with luscious pound cake, it is perfect to serve any time of day with a steaming cup of coffee.
Gramma would have loved it.
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| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Servings |
servings
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- 1 3/4 cup walnuts chopped
- 2-3 apples choose apples that are slightly tart
- 3 tsp lemon juice
- 1/2 cup brown sugar packed
- 1/2 cup all purpose gluten free flour mix with xanthan gum
- 1 1/2 tsp cinnamon
- 1 cup butter room temperature
- 2 1/2 cup sugar granulated
- 6 eggs large, room temperature
- 3 cup all purpose gluten free flour mix with xanthan gum
- 1/2 tsp baking powder
- 1 cup mayonnaise
- 2 tsp vanilla extract
Ingredients
Pound Cake Streusel
Pound Cake Batter
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- Spray bundt pan with cooking spray. If the spray puddles in the pan, invert pan on a paper towel to drain excess spray. Lightly flour inside of bundt pan with gluten free all purpose flour. Set aside.
- Chop walnuts and bake in a 350 degree oven for 15- 20 minutes, until nicely toasted, turning once or twice.
- While walnuts are baking, chop and if desired, peel apples.
- Combine the apples with lemon juice, brown sugar, flour and cinnamon. Mix until well combined.
- Allow walnuts to cool and then add to the streusel mix.
- Lower oven temperature to 325º.
- In a stand mixer or a large bowl, beat the room temperature butter at medium speed until creamy.
- Add granulated sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each one until well incorporated.
- Whisk flour and baking powder together.
- Add to butter mix, alternating with mayonnaise. Blend well after each addition.
- Add vanilla and blend well.
- Sprinkle one third of the streusel into the prepared bundt pan.
- Gently spoon a third of the cake batter on top of the filling. Repeat twice with the remainder of the streusel and cake batter.
- Bake in a 325 degree oven for 1 hour and 10 minutes. Then turn oven off, crack oven door open and leave cake in the oven for an additional ten minutes.
- Remove cake from oven and place pan on a cooling rack. Cool for fifteen minutes, then gently run a knife between the pan and cake. Invert cake on to a cooling rack and allow to cool completely.
- Before serving, if desired, glaze or dust cake with powdered sugar.
This cake stores well for 2-3 days loosely wrapped on a counter.
This Apple Walnut Pound Cake is gluten free and vegetarian.
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