Apple Cider Pound Cake
Our apple cider pound cake is sweet, tangy, and moist with a delicate crumb. Drizzled with an apple cider glaze that takes the rich apple cider flavor over the top!
Do you love apple desserts? Well, we have what will become your new favorite fall dessert!
I have tried other apple cider cakes, and the flavor was just meh. I wanted a deep rich cider flavor and finally achieved it with this recipe.
This is not the typical apple cider donut cake recipe you often see. This is a standard pound cake flavored with an apple cider reduction of yumminess.
Ingredients for Apple Cider Pound Cake
- Apple Cider (of course)
- All-Purpose Flour
- Baking Powder
- Ground Cinnamon
- Ground Cardamom
- Fresh Grated Nutmeg
- Mace
- Salt
- Unsalted Butter, room temperature
- Granulated Sugar
- Eggs, room temperature
- Pure Vanilla Extract
Apple Cider Glaze Ingredients
- Unsalted Butter
- Dark Brown Sugar
- Heavy Cream
- Powdered Sugar (confectioners’ sugar)
- Ground Cinnamon
- Fresh Ground Nutmeg (always fresh ground, in my opinion)
- Apple Cider
How to Make Apple Cider Pound Cake
In a small saucepan over medium-high heat, bring the 2 cups of apple cider to a boil and simmer until it reduces to 1 cup, about 25-30 minutes. Cool to room temperature.
Preheat the oven to 325 degrees F. Prepare a 10-inch bundt pan with baking spray or butter and flour.
Whisk together the all-purpose flour, baking powder, cinnamon, cardamom, nutmeg, mace, and salt in a medium-sized bowl. Set aside.
In a large bowl, beat the butter until creamy with an electric mixer or use a stand mixer.
While still running the mixer, gradually add the granulated sugar and continue mixing until the mixture is light and fluffy about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Add the dry ingredients (flour mixture) in thirds alternating with the room temperature apple cider reduction. Beating after each addition only until the batter is smooth, do not overbeat.
Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
Bake for one hour and ten minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Cool on a wire rack for 15 to 10 minutes.
Then turn the cake out of the pan and cool it completely.
How to Make Apple Cider Glaze
While the cake is cooling, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the dark brown sugar, cinnamon, and nutmeg and stir until it is smooth and bubbling.
Add the heavy cream in a slow, steady stream, stirring continuously. Simmer occasionally, stirring until the sauce thickens, about 5 minutes. Remove from the heat and let cool to room temperature.
Stir in 1 tablespoon of apple cider and 1/3 cup of confectioners’ sugar. Add more cider or more confectioners’ sugar to your desired consistency. (I used 2 tablespoons of cider to 1/3 cup sugar.)
Drizzle the glaze over the cooled pound cake, allowing it to run down the sides.
Allow the glaze to set up, slice, and serve with a piping hot cup of apple cider!
Tips
- Use Room Temperature Ingredients: For the best texture, make sure your butter, eggs, and apple cider are at room temperature before mixing. This ensures a smoother batter.
- Don’t Overmix: Overmixing can result in a denser cake. Mix the batter until just combined for a light, tender crumb.
- Let the Cake Cool Completely: Allow the pound cake to cool fully before glazing. This will ensure the glaze sets properly and doesn’t just run off the sides.
- Check for Doneness: Every oven is different, so start checking the cake for doneness about 5-10 minutes before the suggested time. A toothpick inserted in the center should come out clean.
Variations
- Spiced Apple Cider Cake: Add 1-2 teaspoons of cinnamon, nutmeg, and cloves to the batter for a warm, spiced version of the cake.
- Caramel Glaze: Swap out the standard glaze for a rich caramel glaze to complement the apple flavor.
- Add Fruit: Fold in some finely diced apples for extra texture and moisture in the cake.
- Nuts for Crunch: Mix in 1/2 cup of chopped walnuts or pecans for a bit of crunch in every bite.
FAQs
Yes! This cake actually tastes better the next day, as the flavors have time to develop. Just store it in an airtight container at room temperature for up to 3 days.
Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw it in the fridge overnight and bring to room temperature before serving.
More Delicious Pound Cake Recipes
Apple Cider Pound Cake Recipe
Ingredients
Pound Cake
- 2 cups apple cider unfiltered
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp fresh ground nutmeg
- 1/4 tsp mace
- 1/2 tsp salt
- 1 1/2 cups unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tsp pure vanilla extract
Glaze
- 2 tbsp unsalted butter
- 1/2 cup dark brown sugar, packed
- 1/4 cup heavy cream
- 1/4 tsp ground cinnamon
- 1/4 tsp fresh ground nutmeg
- 1/3 cup confectioners' sugar
- 1-2 tbsp apple cider
Instructions
Pound Cake
- In a small saucepan over medium-high heat bring the 2 cups of apple cider to a boil and simmer until it reduces to 1 cup, about 25-30 minutes. Cool to room temperature.
- Preheat the oven to 325 degrees F. Prepare a 10-inch bundt pan with baking spray or butter and flour.
- In a medium-size bowl whisk together the all-purpose flour, cinnamon, cardamom, nutmeg, mace, and salt. Set aside.
- In a large bowl beat the butter until creamy with an electric mixer or use a stand mixer. While still running the mixer gradually add the granulated sugar and continue mixing until the mixture is light and fluffy about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Add the flour mixture in thirds alternating with the room temperature apple cider reduction. Beating after each addition only until the batter is smooth, do not over beat.
- Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
- Bake for 1 hour and 10 minutes or until a toothpick or wooden skewer inserted in the middle comes out clean with just a few moist crumbs. Cool on a wire rack for 15 to 10 minutes. Then turn the cake out of the pan and let to completely.
Apple Cider Glaze
- While the cake is cooling melt 2 tablespoons of butter in a small saucepan over medium heat. Add the dark brown sugar, cinnamon, and nutmeg and stir until it is smooth and bubbling. Add the heavy cream in a slow steady stream, stirring continuously.
- Simmer stirring occasionally until the sauce thickens, about 5 minutes. Remove from the heat and let cool to room temperature.
- Stir in 1 tablespoon of apple cider and 1/3 cup of confectioners’ sugar. Add more cider or more confectioners’ sugar to your desired consistency.
- Drizzle the glaze over the cooled pound cake allowing it to run down the sides. Allow the glaze to set up before slicing.
Best cake ever!! Love everything about this pound cake. Thank you so much for the recipe!
Omg I cant wait to make this next week for Thanksgiving! It looks amazing!