Instructions

Grease 1 lb loaf pan and preheat oven to 300°F.
In a large mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and cinnamon until light and fluffy.
1 cup unsalted butter,1½ cups white granulated sugar,½ teaspoon cinnamon
On low, add eggs one at a time until just incorporated.
3 eggs
Gradually add flour and milk alternating until smooth. Add vanilla extract. Fold in apples.
2 cups all-purpose flour,¾ cup milk,2 teaspoons vanilla extract,2 apples
Pour batter into loaf pan and fill ¾ high to compensate for rise. Bake 65 minutes or until a toothpick inserted into the center of the cake comes out clean.
Optional: Top with glaze.

Optional Glaze
In a large mixing bowl, combine butter, powdered sugar, vanilla and heavy cream on medium until smooth.
6 tablespoons butter,3 cups powdered sugar,2 teaspoons vanilla,3 tablespoons heavy cream
Warm in microwave 30 seconds to make it a pourable. Pour over top of pound cake and allow to set before slicing.

Tips
Use your favorite apples! Our favorites for baking include Jonathan, Honeycrisp, Granny Smith, Braeburn, Golden Delicious, Gala and Pink Lady.
Bring ingredients to room temperature for the perfect crumb.
Use full-fat ingredients {no margarine}.
Bake until a toothpick comes out clean and the crust is golden brown.

Storage Notes
Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days. Once you cut pound cake, moisture begins to escape. Use plastic wrap to cover the exposed slice.
Refrigerate – Pound Cake can be store refrigerated up to 5 days. Cover with plastic wrap and store in an airtight container or bag.
Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.