Butter at the End Apple Black Tea Pound Cake

Butter at the End Apple Black Tea Pound Cake

This can be made with one bowl. The melted butter is added at the end, so that there is no need for an electric mixer. The tartness of the apple is really nice.

Ingredients: 2 18cm pound cake pan

150 g
Lemon juice
A small amount
Black tea (tea bag)
Rum (or brandy)
2 tablespoons
○Cake flour
150 g
○Baking powder
1 teaspoon
Melted butter
150 g


1. Bring the eggs and apple to room temperature. Shift the ○ ingredients. Cut the apple into 1 cm cubes and coat with lemon juice. Melt butter in a double boiler.
2. In a bowl, beat eggs with a whisk. Add sugar and combine well. Using a rubber spatula, fold in the ○ marked dry ingredients.
3. Preheat the oven to 340°F/170℃.
4. Add the tea, rum, and apple, then pour in melted butter at the end. The butter tends to sink to the bottom, so mix from the bottom.
5. Pour in the batter into parchment lined pound cake pans. Tap on the table about 10 times to remove air in the mixture. Bake in the oven for about 25 minutes.

Story Behind this Recipe

I bought a lot of apples since they were in season. They were ripe and I wanted to use them. I had butter, so I made pound cakes.