Apple Cider Pound Cake

Apple cider pound cake became a favorite of mine after a cozy apple-picking trip that ended with more cider than I knew what to do with. I remember experimenting with different bakes until I landed on this beauty rich dense and kissed with just the right amount of warm spice. The first time I poured that golden cider glaze over the top I knew it would be a regular in my autumn baking.

Now I make it every year when the leaves start to change and the air turns crisp. It’s the kind of cake that doesn’t need much just a fork and maybe a hot drink on the side. Whether it’s for brunch dessert or a sweet slice in the afternoon this apple cider pound cake always brings comfort and compliments.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – The sturdy base that gives the pound cake its signature texture.
• Baking powder – Adds just enough lift to balance the dense crumb.
• Salt – Enhances the sweetness and rounds out the flavor.
• Unsalted butter – Brings richness and moisture to every bite.
• Granulated sugar – Gives the cake sweetness and that classic pound cake texture.
• Eggs – Help with structure and give the cake its golden color and richness.
• Apple cider – Infuses the cake with cozy fall flavor and moisture.
• Vanilla extract – Rounds out the apple spice with a soft warm note.
• Cinnamon and nutmeg – Add that nostalgic spice blend we all love in fall baking.
• Brown sugar – Used in the glaze for a deeper richer sweetness.
• Heavy cream – Creates a luscious texture in the glaze.
• Powdered sugar – Helps thicken the glaze to drizzle-perfect consistency.

Tools You’ll Need

• Bundt pan – Gives this cake its beautiful shape and ensures even baking.
• Mixing bowls – For combining dry and wet ingredients separately.
• Electric mixer or stand mixer – Makes creaming butter and sugar quick and easy.
• Measuring cups and spoons – For accuracy and consistent results.
• Saucepan – For cooking down the apple cider and making the glaze.
• Whisk – To smooth out the glaze and ensure no lumps.

Instructions

Step 1: Reduce the Cider

I start by pouring the apple cider into a small saucepan and simmering it until it reduces by half. This intensifies the flavor and ensures it won’t make the batter too wet.

Step 2: Cream the Butter and Sugar

In a large mixing bowl I cream together the butter and sugar until it’s light and fluffy. This step is key for that soft tender texture.

Step 3: Add the Eggs

I beat in the eggs one at a time making sure each one is fully mixed in before adding the next. This helps the batter stay smooth.

Step 4: Mix Dry Ingredients

In a separate bowl I whisk together the flour baking powder salt cinnamon and nutmeg. These warm spices really bring the cider flavor to life.

Step 5: Combine Everything

I alternate adding the dry ingredients and the reduced apple cider to the butter mixture starting and ending with the dry. I mix just until combined then stir in a splash of vanilla.

Step 6: Pour and Bake

I pour the batter into a greased bundt pan and smooth the top. Then I bake it at 325°F for about 60 to 70 minutes until a toothpick comes out clean.

Step 7: Make the Glaze

While the cake cools I make a glaze by simmering apple cider brown sugar and a bit of heavy cream. Once thickened I whisk in powdered sugar until smooth.

Step 8: Glaze and Serve

Once the cake has cooled I drizzle the warm glaze over the top letting it run down those beautiful bundt ridges.

Tips

You can use apple juice if you’re out of cider but the flavor won’t be quite as bold.

For an extra layer of flavor I sometimes add a pinch of ground cloves or allspice.

This cake keeps well at room temperature and tastes even better the next day.

Lightly dust with powdered sugar before serving for an extra pretty touch.

Ways to Serve

Serve it warm with a scoop of vanilla ice cream and an extra drizzle of glaze.

Pair it with spiced tea or a hot cup of coffee for a fall afternoon treat.

Top with whipped cream and thinly sliced apples for a pretty plated dessert.

Frequently Asked Questions

Can I make Apple Cider Pound Cake ahead of time?

Yes it actually tastes better the next day once the flavors have time to develop.

Can I freeze Apple Cider Pound Cake?

Absolutely just wrap it tightly and freeze without the glaze then thaw and glaze before serving.

Does the glaze make Apple Cider Pound Cake too sweet?

Not at all! The cider and spices balance out the sweetness beautifully.

See You in the Kitchen

I hope you give this apple cider pound cake a try! It’s a warm spiced slice of fall that’s just as lovely for sharing as it is for savoring alone. I’d love to hear how it turns out for you or how you like to serve it!

Happy Cooking!

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