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Come on out and visit us in our beautiful country setting....our scrumptious Henley apple season is in full swing!
See you soon!
Country Recipes of the Season
Apple Pound Cake
2 lbs Granny Smith (or other similar tart) apples, peeled, cored, and thinly sliced
5 Tbsp white sugar
2 Tbsp cinnamon
3 cups all-purpose flour (APF)
2 cups white sugar
1/2 cup brown sugar
1 cup canola or vegetable oil
4 eggs
1/4 cup fresh orange juice
1 Tbsp baking powder
1/2 tsp salt
Powdered sugar
Preheat oven to 350°F. Grease and flour a 10-inch round, deep, straight-edge bund-style pan.
Combine apples, 5 Tbsp white sugar, and cinnamon in a bowl. Set aside.
In a large bowl of an electric mixer, combine flour, other white and brown sugars, oil, eggs, orange juice, baking powder, vanilla, and salt. Beat until thoroughly incorporated (batter will be heavy).
Spoon 1/2 of the batter into prepared pan. Top with 1/2 apple mixture. Pour remaining batter over apples. Top with remaining apples.
Bake until top of cake is brown and firm to the touch, about 1 hour 45 minutes. Cool cake in pan for 1 1/2 hrs. Loosen edges with a knife or thin spatula, and flip over onto a serving plate. Sift powdered sugar over top of cake.
Serve warm with whipped cream or ice cream.
Makes 12-16 servings.
Bon Appétit, Ya'all !