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Apple-Crisp Orange Pound Cake

apple-crisp orange pound cake Dessert
Apple-Crisp Orange Pound Cake
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 8

Fall Baking Recipe Magazine Contest 2010 Winner Ordinary pound cake gets a cozy and delicious fall twist with apples, oranges and pecans – ready in just four steps! MORE+ LESS-

Updated September 4, 2011
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

Filling

2
cups chopped peeled baking apples (about 2 medium)
1/4
cup apple jelly
1
tablespoon Gold Medal™ all-purpose flour
1/2
teaspoon apple pie spice

Cake and Topping

1 1/3
cups Gold Medal™ all-purpose flour
1 1/4
cups sugar
1
teaspoon grated orange peel
1/4
teaspoon baking powder
1/4
teaspoon salt
3/4
cup cold butter or margarine
1/3
cup sour cream
2
eggs
1
teaspoon vanilla
1/2
cup chopped pecans

Steps

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  • 1
    Heat oven to 350°F. Grease 9-inch round or 8-inch square pan with shortening or cooking spray.
  • 2
    In small bowl, mix all filling ingredients; set aside. In medium bowl, mix 1 1/3 cups flour, the sugar, orange peel, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until small crumbs form. Reserve 1 cup of the crumb mixture for topping. To remaining crumb mixture in bowl, add sour cream, eggs and vanilla; beat with electric mixer on medium speed about 1 minute or until blended.
  • 3
    Spread batter in pan. Spoon filling over batter and spread evenly. Sprinkle with reserved crumb mixture and the pecans; pat gently.
  • 4
    Bake 65 to 70 minutes or until light golden brown and toothpick inserted in center comes out with a few moist crumbs clinging. Cool 30 minutes. Serve warm if desired.

  • Try a piece of cake warm, topped with a scoop of vanilla ice cream and drizzled with caramel topping!
  • Braeburn apples work well in this cake; or try another crisp, sweet-tart apple such as Cortland or Gala.

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
230
% Daily Value
Total Fat
26g
39%
Saturated Fat
13g
65%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
240mg
10%
Potassium
125mg
4%
Total Carbohydrate
60g
20%
Dietary Fiber
2g
8%
Sugars
40g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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