Apple-Crisp Orange Pound Cake

Name: Apple-Crisp Orange Pound Cake
Prep time: 20 min
Total time: 2 h
Yield: 8
Ingredients: 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; 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

2 Ratings

1 Reviews

0 Questions

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!

By Betty Crocker Kitchens

Updated September 4, 2011

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

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

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;