Fall Apple Cider Pound Cake

Fall apple cider pound cake happened almost by accident when I was looking for a way to use up some leftover apple cider from a weekend trip linking that with my craving for something sweet and spiced. I didn’t want to make muffins or a pie so I tried folding the cider into a dense pound cake batter and topped it with a quick cider glaze linking that with a tender crumb and a golden crust that felt like autumn in every bite.

Now this recipe is one of my go-to fall treats because it’s simple enough for a weekday bake but special enough for gatherings linking that with the way my kitchen smells like cinnamon and baked apples while it’s in the oven. Every slice is moist rich and perfectly spiced with a sweet drizzle that soaks right into the top.

Ingredients

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

• All-purpose flour – The sturdy base for this dense and tender cake
• Baking powder – Helps give the loaf a bit of lift and softness
• Baking soda – Balances the acidity and lightens the crumb
• Ground cinnamon – A warm spice that pairs perfectly with apples and cider
• Ground nutmeg – Adds depth and enhances the cozy flavor
• Salt – Balances the sweetness and spices
• Unsalted butter – Brings richness and that classic pound cake flavor
• Brown sugar – Adds sweetness and a light molasses note
• Eggs – Bind the batter and give structure
• Apple cider – The star ingredient adding moisture and fall flavor
• Vanilla extract – Rounds out the flavors with warmth
• Apples – Diced fresh apples add bursts of texture and sweetness
• Powdered sugar – Forms the base of the cider glaze
• Extra apple cider (for glaze) – Brings the glaze together with added flavor

Tools You’ll Need

• Mixing bowls – For separating and combining dry and wet ingredients
• Whisk – Helps blend the dry ingredients and break up any lumps
• Electric mixer – Creams the butter and sugar for a fluffy base
• Spatula – For folding in apples and scraping the bowl clean
• Loaf pan – The perfect shape and size for this rich pound cake
• Cooling rack – Allows the cake to cool evenly without becoming soggy
• Sifter or spoon – To drizzle and spread the glaze over the cooled loaf

Instructions

Step 1:

I preheat my oven to 350°F and grease a 9×5-inch loaf pan then I set it aside.

Step 2:

In a medium bowl I whisk together the flour baking powder baking soda cinnamon nutmeg and salt.

Step 3:

In a large bowl I cream the butter and brown sugar together until it’s fluffy and light in color.

Step 4:

I add the eggs one at a time beating well after each then I mix in the apple cider and vanilla extract.

Step 5:

I gradually stir the dry ingredients into the wet mixture until just combined then I gently fold in the diced apples.

Step 6:

I pour the batter into the prepared loaf pan and smooth out the top with a spatula.

Step 7:

I bake the cake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.

Step 8:

While the cake cools I whisk together powdered sugar and apple cider to make the glaze.

Step 9:

Once the cake has cooled for at least 20 minutes I drizzle the glaze over the top and let it set before slicing.

Tips

I like to use tart apples like Granny Smith or Honeycrisp for a balanced flavor

If the glaze is too thick I add a teaspoon of cider at a time until pourable

For a stronger cider flavor I reduce the cider on the stove before adding it to the batter

This cake stores beautifully and tastes even better the next day

Ways to Serve

Serve warm with a cup of coffee or mulled cider

Add a scoop of vanilla ice cream or whipped cream for dessert

Slice and toast with a pat of butter for a cozy breakfast

Wrap slices in parchment and tie with twine for a sweet fall gift

Frequently Asked Questions

Can I make Fall Apple Cider Pound Cake ahead of time?

Yes! It actually tastes even better the next day as the flavors deepen and the glaze soaks in.

What apples are best for Fall Apple Cider Pound Cake?

I love using tart-firm apples like Granny Smith or Braeburn because they hold up well during baking.

Can I freeze Fall Apple Cider Pound Cake?

Absolutely. Just let it cool completely and freeze it (glazed or unglazed) tightly wrapped for up to 2 months.

See You in the Kitchen

I hope you try this Fall Apple Cider Pound Cake soon! It’s one of my favorite cozy recipes for the season and the perfect excuse to enjoy that extra jug of cider. Let me know how it turns out and save it for your next fall baking day.

Happy Cooking!

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