Description
Looking for the best fall dessert? This easy apple cider pound cake is moist, quick to make, and full of simple cozy flavor! A perfect autumn bake for holidays, parties, or just a comforting weeknight treat. Serve it with glaze, whipped cream, or ice cream for a sweet seasonal idea everyone will love!
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 cup reduced apple cider
- 2 tsp vanilla extract
- 1/4 cup brown sugar (for glaze)
- 1/4 cup heavy cream (for glaze)
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 325°F and grease a bundt pan.
- Simmer apple cider in a saucepan until reduced by half. Let cool.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- Add dry ingredients to the butter mixture in batches, alternating with reduced cider. Stir in vanilla.
- Pour batter into bundt pan and bake 60–70 minutes or until a toothpick comes out clean.
- While cake cools, simmer cider, brown sugar, and cream for glaze. Remove from heat and whisk in powdered sugar.
- Drizzle glaze over cooled cake and serve.
Notes
- Apple juice can be substituted for cider but the flavor will be milder.
- Add ground cloves or allspice for deeper spice notes.
- Store covered at room temp for up to 3 days.
- Freeze unglazed cake for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American