Fresh Apple Sour Cream Pound Cake

• Vegetarian

• Produce

  • 3 cups Apples

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3 1/3 cups Flour
  • 3 cups Granulated sugar
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Sour cream

Found on syrupandbiscuits.com

Description

Directions

• Grease and flour a tube pan or Bundt pan. Set aside.
• With an electric mixer, cream butter and sugar until smooth, about 4 to 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Whisk together flour, baking soda and salt. Set aside.
• Stir vanilla extract into sour cream. Set aside.
• Add flour mixture, gradually, to wet ingredients alternating with sour cream mixture. Mix only until all traces of dry ingredients are gone.
• Toss remaining 1/3 cup flour into chopped apples.
• Stir apples and flour into batter, gently.
• Pour into a prepared tube pan or Bundt pan. I used a 14 1/2 cup Bundt pan and the batter filled it slam full. Dont use a smaller one.
• Bake at 325 minutes for 1 hour 20 minutes or until toothpick inserted comes out clean.
• Place pan on cooling rack for about 20 minutes.
• Loosen sides of cake from pan and invert onto a plate. Let cool completely before slicing.
• Dust with powdered sugar before serving.