It’s fall produce season and apples are in! Have you gone apple picking yet? I have… sort of… at my local Walmart store. Right now, they have a huge display of delicious apples and pairings for their annual Apple Fest. I love, love, love honeycrisp apples so during my last grocery run, I picked up a few totes locally grown in Indiana. Orchard Hill Farms is the name of the farm if you want to check them out!
We’ve been on a serious apple high, Jayden especially, who even turned down a donut for one. I told him that he could have a donut if he received a good report in school. When he returned with his positive report, I gave him a donut. He took one bite, deciding that he would save it for later and eat an apple instead. My boy is a rare kind. Sweets and baked goods excite him, but for different reasons. And he’s particular about the ones he consumes. He enjoys the aspects of production. The mixing, the baking, and decorating. When the product is finished, he is content with just a little taste. He prefers sweets with little to no glaze/icing. Muffins and cookies particularly are his favorites.
With what was left of our apples (post snacks and lunches), I decided to bake some pound cake muffins… aaaaand they burned. So I made loaves instead. Our oven is temperamental and burns just about everything, so I have to be extra cautious when it comes to baking. The pound cakes came out beautifully brown and delightfully scrumptious though! I may have stalked them a bit to make sure they were perfect. If you’re the cake for breakfast type, like me, you may find yourself scarfing down this sweet, buttery goodness. Consider this your warning. I hope you enjoy and have fun baking with apples!
- 1½ cup unsalted butter, softened
- 8oz cream cheese, softened
- 2½ cups granulated sugar
- 6 eggs
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- ½ tsp nutmeg
- 3½ cups all-purpose flour
- 2 cup apples, peeled and diced
- 2 tsp salt
- 2 cup powdered sugar
- 1 tsp ground cinnamon
- 4 Tbsp milk
- In a large mixing bowl, beat butter and cream cheese until smooth. Add sugar and continue to beat until fluffy. Add eggs one by one, beating until thoroughly consistent. Add vanilla. Slowly beat in flour and salt and fold in the apples.
- Pour batter into loaf pans that have been greased or lined with parchment paper. Bake at 350 degrees for about 75 minutes. Remove from oven and let cool for about 10 minutes. Turn loaves over on to a wire rack, right side up. Let cool completely before glazing.
- For the glaze, beat powdered sugar, cinnamon and milk until smooth. Drizzle over cooled pound cakes.
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