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Apple Pecan Pound Cake loaded with apples, pecans and coconut. A perfect cake for fall.
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4.47 from 43 votes

Apple Pecan Pound Cake

Course: Dessert
Author: Melissa Griffiths

Ingredients

  • 3 cups all purpose flour*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar*
  • 1 ½ cups vegetable oil
  • 3 large eggs room temperature*
  • 2 teaspoons Brandy flavoring or vanilla extract
  • 3 cups peeled cored, diced apples (about 3 large apples)
  • 1 cup pecans or walnuts toasted and chopped
  • 1 cup sweetened shredded coconut

Instructions

  • 1.    Preheat oven to 325º F. Grease and flour a 10 cup tube pan. (I used cooking spray with flour.)
  • 2.    Combine flour, baking soda, and salt in a large bowl. Set aside
  • 3.    In a large mixing bowl combine oil, sugar, eggs, and Brandy flavoring (or vanilla if using). Mix at medium speed until well blended. Gradually beat in flour mixture. On low speed mix in apples, coconut, and nuts. 
  • 4.    Spoon batter into prepared pan.
  • 5.    Bake for 80 minutes or until a toothpick inserted in center comes out clean. DO NOT OPEN OVEN DURING BAKING. Cool for 10 minutes in pan on wire rack. Invert onto rack to cool completely.

Notes

High altitude adjustments I used: Add an additional 2 tablespoons flour, 2 cups minus 2 tablespoons sugar, 4 eggs, increase the oven temperature to 350º, and 75 minute bake time.