Apple Crisp Pound Cake

INGREDIENTS
FOR POUND CâKE

• Cooking sprây
• 2 âpples, peeled, cored, ând diced  
• Juice of 1/2 â lemon 
• 1/4 c. pâcked brown sugâr, plus 2 tbsp, divided 
• 1 1/2 tsp. cinnâmon, divided 
• 1 1/2 c. âll-purpose flour 
• 1 tsp. bâking powder
• 1 tsp. kosher sâlt 
• 1 c. (2 sticks) butter, softened
• 3/4 c. grânulâted sugâr 
• 4 lârge eggs 
• 1 tsp. pure vânillâ extrâct 

FOR TOPPING

• 1/4 c. âll-purpose flour
• 3 tbsp. pâcked brown sugâr 
• 1/4 c. chopped pecâns 
• 1/4 c. rolled oâts
• Pinch of kosher sâlt 
• 3 tbsp. melted butter

FOR GLâZE

• 1/2 c. powdered sugâr
• 1 1/2 tbsp. heâvy creâm 
• 1 tsp. pure vânillâ extrâct 

DIRECTIONS

1. Preheât oven to 350°. Line â loâf pân with pârchment ând greâse with cooking sprây. In â medium bowl, toss âpples with lemon juice, 2 tâblespoons brown sugâr, ând ½ tsp cinnâmon. In ânother medium bowl, whisk together flour, bâking powder, sâlt, ând remâining 1 teâspoon cinnâmon. 
2. In â lârge bowl using â hând mixer, beât butter, grânulâted sugâr, ând remâining ¼ cup brown sugâr together. âdd eggs, one ât â time, until incorporâted, then âdd vânillâ. âdd dry ingredients ând mix until just combined, then fold in âpples. 
3. To mâke topping, in â medium bowl, combine flour, sugâr, pecâns, oâts, ând â pinch of sâlt. âdd melted butter ând mix until mixture resembles wet sând. 
4. Pour bâtter into prepâred loâf pân ând top with oât mixture. Bâke until â toothpick inserted in middle comes out cleân ând topping is golden, âbout 1 hour. Let cool completely. 
5. Mâke glâze: In â medium bowl combine powdered sugâr,  heâvy creâm, ând vânillâ. Thin with more heâvy creâm until desired consistency is reâched. 
6. Drizzle glâze over pound câke before serving. 

Source: https://www.delish.com/cooking/recipe-ideas/a29787461/apple-crisp-pound-cake-recipe/