Whenever my grandmother had visitors, there was always a sweet treat to serve up with coffee. She even had a special spot on her kitchen counter where she kept the company desserts. We were never allowed to ask for a piece until all of the company had been served. Then she would give us a slice and send us outside, so that the adults could visit. The smell of this dairy and gluten free apple walnut pound cake baking reminds me so much of her.
Just a hint of sweet from the apples, crunch from the walnuts combined with luscious pound cake, it is perfect to serve any time of day with a steaming cup of coffee.
If you are having company for the holidays, then this dairy and gluten free apple walnut pound cake is perfect to serve up in the morning. They will be happy to enjoy themselves over cake and coffee while you start your holiday meal preparations.
It is also a great alternative to heavy dessert options after a filling holiday meal. You can make your apple walnut pound cake a day or two before your holiday. Cover it with a clean kitchen towel and store it on your counter.
Just like Gramma. She would have loved it.
| Prep Time | 35 minutes |
| Cook Time | 70 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
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- 1 3/4 cups walnuts chopped
- 2-3 apples choose apples that are slightly tart
- 3 tsp lemon juice
- 1/2 cup brown sugar packed
- 1/2 cup all purpose gluten free flour mix with xanthan gum
- 1 1/2 tsp cinnamon
- 1 cup butter flavored shortening room temperature
- 2 1/2 cups sugar granulated
- 6 eggs large, room temperature
- 3 cups all purpose gluten free flour mix with xanthan gum
- 1/2 tsp baking powder dairy free
- 1 cup mayonnaise full fat, regular
- 2 tsp vanilla extract
Ingredients
Pound Cake Streusel
Pound Cake Batter
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- Spray bundt pan with cooking spray. If the spray puddles in the pan, invert pan on a paper towel to drain excess spray. Lightly flour inside of bundt pan with gluten free all purpose flour.
- Chop walnuts and bake in a 350 degree oven for 15- 20 minutes, until nicely toasted, turning once or twice.
- While walnuts are baking, chop apples.
- Combine the apples with lemon juice, brown sugar, flour and cinnamon. Mix until well combined.
- Allow walnuts to cool and then add to the streusel mix.
- Lower oven temperature to 325º.
- In a stand mixer, beat the room temperature butter at medium speed until creamy.
- Add granulated sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each one until well incorporated.
- Whisk flour and baking powder together.
- Add to butter mix, alternating with mayonnaise. Blend well after each addition.
- Add vanilla and blend well.
- Sprinkle one third of the streusel into the prepared bundt pan.
- Gently spoon a third of the cake batter on top of the filling. Repeat twice with the remainder of the streusel and cake batter.
- Bake in a 325 degree oven for 1 hour and 10 minutes. Then turn off oven, crack oven door and leave cake in the oven for an additional ten minutes.
- Remove cake from oven and place pan on a cooling rack. Cool for fifteen minutes, then gently run a knife between the pan and cake. Invert cake on to a cooling rack and allow to cool completely.
- Before serving, if desired, glaze or dust cake with powdered sugar.
This cake stores well for 2-3 days loosely wrapped on a counter.
This Apple Walnut Pound Cake is gluten free and vegetarian.
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