Apple Pound Cake

• 3-4 Medium Granny Smith apples, peeled, cored and cut into 1/4 inch dice
• 1 tbsp lemon juice
• 1 cup all purpose flour
• 1 1/2 tsp. baking powser
• Pinch salt
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 stick (4 oz.) unsalted butter, melted and cooled
• 1/2 cup chopped pecans

1. Preheat oven to 300 degreeas. Grease an 8 inch springform pan and line bottom with parchment paper
2. Toss apples with lemon juice and set aside.
3. In a separate mixing bowl, whisk together flour, baking powder and salt.
4. In the bowl of a standing mixer, beat together eggs and sugar at medium speed until thick and smooth. Beat in vanilla and then slowly beat in butter. Gently fold dry ingredients into egg mixture, followed by apples and nuts. Mix thoroughly but gently.
5. Transfer mixture to prepapred pan, place pan on a baking sheet and bake in center of the oven for 50-60 minutes or until a toothpick inserted in center comes out clean.
6. Transfer pan to a wire rack and cool for 10 minutes. Carefully run a knife around the edge of the pan and remove the side. Cool to room temperature and serve with vanilla ice cream.

apples, lemon juice, flour, baking powser, salt, eggs, sugar, vanilla, unsalted butter, pecans

Taken from www.epicurious.com/recipes/member/views/apple-pound-cake-50068319 (may not work)