Fall Baking Recipe Magazine Contest 2010 Winner
Ordinary pound cake gets a cozy and delicious fall twist with apples, oranges and pecans – ready in just four steps!
Apple-Crisp Orange Pound Cake
- Prep Time 20 min
- Total 2 hr 0 min
- Servings 8
- Ingredients 14
Ingredients
Filling
- 2 cups chopped peeled baking apples (about 2 medium)
- 1/4 cup apple jelly
- 1 tablespoon Gold Medal™ all-purpose flour
- 1/2 teaspoon apple pie spice
Cake and Topping
- 1 1/3 cups Gold Medal™ all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon grated orange peel
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup cold butter or margarine
- 1/3 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease 9-inch round or 8-inch square pan with shortening or cooking spray.
-
Step2In small bowl, mix all filling ingredients; set aside. In medium bowl, mix 1 1/3 cups flour, the sugar, orange peel, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until small crumbs form. Reserve 1 cup of the crumb mixture for topping. To remaining crumb mixture in bowl, add sour cream, eggs and vanilla; beat with electric mixer on medium speed about 1 minute or until blended.
-
Step3Spread batter in pan. Spoon filling over batter and spread evenly. Sprinkle with reserved crumb mixture and the pecans; pat gently.
-
Step4Bake 65 to 70 minutes or until light golden brown and toothpick inserted in center comes out with a few moist crumbs clinging. Cool 30 minutes. Serve warm if desired.
Nutrition
490
Calories
26g
Total Fat
5g
Protein
60g
Total Carbohydrate
40g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 230
- Total Fat
- 26g
- 39%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1/2g
- Cholesterol
- 105mg
- 35%
- Sodium
- 240mg
- 10%
- Potassium
- 125mg
- 4%
- Total Carbohydrate
- 60g
- 20%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 40g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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