 Hey y'all, it's Chris and Tammy with Collard Valley Cooks, where we cook like our momma's dad. Now today, I'm taking a homemade pound cake, adding a whole can of apple filling, and making a delicious top with fresh honeycrisp apples. This is my apple pound cake. Let's get started. I'm so glad you guys are joining us today. This is going to be a really delicious cake, and I need to use some of my fresh eggs. From my chickens, they are really producing the eggs, and so it's going to be great because I sure love pound cake, and I'm going to have plenty of eggs to do pound cakes, which is really nice, and this one's going to be special. Alright, so cut up three apples, and slice them up thin, and you're going to toss them in lemon juice, and we're going to use these to decorate the top of our pound cake. Now this is optional of course. You can just make the icing and drizzle it instead of putting apples on it if you want to. So you'll just omit the topping part, but I really want it to be pretty. So there's our apples. We're going to go mix up our pound cake, and then we'll come on back here and get our topping ready. Alright, we're going to start out with two cups of butter, and it's room temperature butter, and so we're going to get it whipped up really nice until it's nice and fluffy. Then we'll add our sugar next. So let's just go ahead and put all of our butter in here, so it's four sticks of butter if you want two cups. So we'll scrape the sides right quick, even if this mixer has a little scraper, so we'll just make sure it's done a good job, so it's already doing a really good job. Now we're going to add our eggs one at a time, and I'm going to use eight eggs. I'm going to add my vanilla, so I'm going to put in three teaspoons of vanilla. I'm going to put in a teaspoon of apple pie spice, and I'm going to add all purpose flour. So I am going to add four cups of all purpose flour, and I'll alternate it with half and half. I may not use the whole three quarters since we're adding a whole can of pie filling to this batter, so I will add the milk as I think I need it, and then I will tell y'all how much I use at the end. I've never added pie filling to my pancake recipe before, so we're just going to see how it turns out. I'm going to put this on since we're using flour now, and we're going to start with a cup. Half cup of this, half and half. Now we're going to add two more cups of flour. See how it looks? That's me where I get my white lily canisters. You actually get the canisters on our website, and then you've got a white lily's website, and you order the stickers. These are just stickers that are applied to my storage canisters. So you're going to go to the website to order the Cambrio storage containers, and then you're going to go to white lily and order their stickers. I throw that in there. Now we're going to open a can of apple pie filling with my new little handy dandy can opener. If you don't have a can opener that's easy to use on your arthritis, this one is really nice. You just turn it. It's so easy. It does a good job. Kind of heavy-duty commercial-type can opener. If you want one of those, I'll put a link in the post. Now we're going to add these delicious apples into our cake batter. What I think I'm going to do because they're slices of apples is we're going to top them up a little bit as I add them in. I'm just going to pick them up and chop them and put them in the cake, and all the glaze is going in with them. It's a little messy, but it's going to be delicious, and I'm going to put the whole can in it. This is a big pound cake, so you're going to need a 12-cup pound cake pan. I'm using my tube pan so that the topping will look really good on it instead of one of those decorative bunch pans. If you've got a tube pan, I would use it. People do this with cake mixes all the time. They add filling to them, so I thought, well, why not just add it to a pound cake? We're going to see if it works. If it's a fluke and it falls, then we'll eat it anyway because it's bound to taste good. Get it all out of the can. We're going to mix it up. Now, I did leave out a cup of sugar from this original recipe because I knew these apples and all the glaze was going into the cake. Those are two cups of sugar, and so let's go ahead and mix it up now. Then we're going to get it in our pan. I'm going to taste it right quick and see if I think I've got enough spices in it. I might add just a little bit more. Let's add just a little tiny bit more, y'all, and I don't have my teaspoon handy anymore. It's dirty, so we're just going to add some. Y'all, I forgot to add salt to this. Let's put a little salt in it. All-purpose flour so that you don't have baking powder or salt. So let's add a little salt to it, and let's add one teaspoon of baking powder to it. How about I have a tablespoon? That's a teaspoon and a half that I'll do it. Mix it up right when we get it in our pan. Okay, so what we're going to do here is we're going to take our pan. We're going to take butter, and right now I've got a half a stick. I've got to see if it'll cover the bottom. You just want to cover the bottom of your tea pan. Yeah, about a half a stick. Then you're going to take brown sugar, and you're going to sprinkle it evenly in that butter. Just try to get, you know, kind of an even amount across there. What is that? Butter. Okay. What you're going to do is you're going to put your apples on it, and you can go fancy with it if you want to, or try to go fancy, where you lay one down, you know, like these people do on these little clips we see all the time, but now I didn't slice my apples perfectly like they do, but you know what, we're just going to go around it and pretend we did. Then we're going to spray it, okay? I am really enjoying my chickens and my new location, because the kids are coming over more, I'm cooking more. I'm really enjoying it, y'all. Nate, you do have to chop up your apples a little bit from the can if you want them to look good, and you've got to slice up some apples if you want to do this top. Like I said, you can omit the top altogether, there's absolutely no reason why you have to have a top. We're going to spray our Q-Pan, we spray it good, and then we're going to add our batter to it. Lord, y'all, we might have too much batter, since we put the apples in the cake and on the bottom, they take up some room, and we should put any more than that, y'all. That should do it. So we're going to get this in the oven, take that off. Now it's ready, and I really don't know if we should flip it now or later. Boy, it's pretty, y'all. And it smells so good, and Chris came in and he was like, Oh, you made the cake without me. And I said, yes, I did. Now, I'm just afraid to wait, because when it cools down, I just don't want it to stick, and I might have a clue, because I've never done it before, if I should flip it now or later. So I'm flipping it now. I'm just going around the edge to make sure it's not stuck and all, and it's not. I think it needs a glaze, because I put a half stick of butter, I mean a whole stick of butter, and that sugar, and then the apples. We might make a glaze, and just barely glaze over it. What do you think, Chris? For what? I mean, you mean like a white glaze? Like a sugar? Just a drizzle glaze, or do you think it's fine since it's kind of glazed anyway? I'm super excited. I think my cake turned out really pretty, and I know it's going to be absolutely delicious. I was going to put a glaze on it, and Chris was like, honey, this is so good. There's no reason why you need to make a glaze, and I said, okay. Looks good. Try it, y'all. Ready? Let's just pick it up and bite it. Now that's a pound cake. Oh, that's good. Then you've got the crunchy part on the bottom, very moist and delicious. This is a winner-winner apple cake. We'll see you next time on Colored Valley Cooks, where we cook like our mama said. Bye, y'all love ya.