Rustic Apple Pound Cake

This simple, old-fashioned apple pound cake is tender, buttery, and bursting with a fresh apple and cinnamon flavor that brings back the best of memories.

The Most Amazing Cake You’ll Ever Have!

I love this apple pound cake because it’s proof that simple ingredients can turn into something really special. You don’t need anything fancy, just a few pantry staples, some fresh apples, and a splash of orange juice to brighten everything up! The batter comes together in one big bowl with an electric mixer, which makes it easy enough to whip up.

And oh lordy, what comes out of the oven is the kind of cake you mostly only see on the baking shows: buttery and tender on the inside, with chunks of juicy apple and a crunchy cinnamon-sugar topping.

If you’re a big apple fan like me, you might also want to check out other apple desserts, like a gooey caramel apple cheesecake or a cozy apple crisp in the crockpot!

Ingredients

All-purpose flour
Sugar
Vanilla extract
Vegetable oil
Orange juice
Eggs
Baking powder
Sugar
Cinnamon
Medium apples, peeled and chopped

Recipe Notes

For a little more depth, swap the white sugar in the cinnamon mix with brown sugar.
Don’t be afraid to stir in a few extras if you like some texture! Raisins, coconut, or a handful of chopped pecans or walnuts will make this cake feel even more homemade.
If you really want to dress it up, pour a caramel glaze over the top of your apple bundt cake. It turns into a caramel apple pound cake that’s downright irresistible!
If you love a lil’ extra spice, add a pinch of nutmeg (or even apple pie spice) along with the cinnamon. It gives the cake that warm, fall flavor, AND it makes the whole kitchen smell amazing.

A slice of apple pound cake with whipped cream on the side

How to Make Your Rustic Apple Pound Cake

Step 1: Prepare the Pan and Oven

Generously grease a bundt pan or tube pan with butter or vegetable oil. This will help the cake release cleanly once baked. Preheat your oven to 350°F so it’s ready when the batter is.

Spraying a bundt pan with non-stick spray.

Step 2: Mix the Batter

In a large bowl, whisk together your dry ingredients: purpose flour, baking powder, and a pinch of kosher salt. In a separate bowl, beat the wet ingredients: sugar, vegetable oil, orange juice, eggs, and pure vanilla extract.

Combine everything using a stand mixer or hand mixer until smooth and creamy. The batter should have that thick, classic pound cake texture.

Apple pound cake batter mixed together in a bowl

Step 3: Layer the Apples

Pour 1/2 of the cake batter into your prepared pan. Sprinkle over 1/2 of the chopped fresh apples (Granny Smith or a mix of tart apples work beautifully here).

Half of the apple pound cake batter in a bundt pan

A layer of chopped apples over a bed of the apple pound cake mixture in a bundt pan

Step 4: Add Cinnamon Sugar

In a small bowl, stir together cinnamon and sugar (or swap in brown sugar for extra flavor). Sprinkle half of this mixture over the apples for that sweet, spiced layer.

Apple pound cake dry ingredients in a bowl.

First layer of chopped apples in a bundt pan

Step 5: Repeat the Layers

Add the remaining batter, then top with the rest of the apples. Finish with the last of your cinnamon sugar mixture. You’ll have a cake that bakes up with gorgeous layers of apple.

Final layer of the apple pound cake batter on top of chopped apples

Cinnamon and sugar sprinkled on top of the chopped apple layer

Step 6: Bake the Cake

Place the pan in your preheated oven and bake for 60–70 minutes. Check doneness by inserting a cake tester or toothpick into the center—it should come out clean!

Baked apple pound cake upside down in bundt pan

Step 7: Cool and Release

Allow the warm cake to rest in the pan for about 10 minutes. Then, carefully invert onto a wire rack and let it cool completely before glazing or slicing.

Apple pound cake resting in the bundt pan

Step 8: Finish with a Topping

Dust the top of the cake with powdered sugar for a simple finish.

Sprinkling sugar on a finished apple pound cake

Finished apple pound cake topped with sugar

That’s a cake sure to make grandma proud!

Close up of a slice of apple pound cake on the serving tray

Storage

This apple pound cake keeps its moist texture beautifully! Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for 4–5 days. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 3 months. When you’re ready to enjoy, thaw the cake at room temperature, then dust the top of the cake with confectioner’s sugar before serving.

We also have you covered on the best way to go about freezing apples if you find yourself with extras!

What’s the best apple to use?

Granny Smith apples are a classic choice for their tart flavor, but a combination of apples (like Honeycrisp and Golden Delicious) makes for the most balanced apple flavor.
Can I make this ahead of time?
Yes! This cake keeps well wrapped in plastic wrap for a couple of days, and actually tastes pretty good the next day once the flavors settle in.
Why orange juice?
It might sound unusual, but it adds just enough acidity to balance the sweetness and keeps the cake tender. Don’t skip it; it’s the secret ingredient!