Apple Cider Pound Cake: Your Ultimate Fall Baking Delight

Step into the cozy embrace of autumn with our exquisite Apple Cider Pound Cake. This isn’t just any cake; it’s a celebration of fall flavors, combining the crisp, tangy essence of apple cider with the comforting richness of a classic pound cake. Every slice promises a journey through sweet, tangy, and incredibly moist textures, crowned with a delicate crumb that simply melts in your mouth.

The magic intensifies with a luxurious apple cider glaze, generously drizzled over the cooled cake. This golden cascade not only adds an extra layer of sweetness but also concentrates the vibrant apple cider flavor, taking this dessert from delightful to absolutely unforgettable. Get ready to discover your new favorite autumn treat!

Why This Apple Cider Pound Cake Recipe Will Be Your New Favorite

If you’re a true enthusiast of apple desserts, prepare to be captivated. While many apple cider cake recipes often fall short, delivering a “meh” flavor experience, this pound cake redefines expectations. We’ve meticulously crafted this recipe to ensure a profoundly deep, rich cider flavor that permeates every bite, a stark contrast to the often subtle notes found elsewhere.

Forget the typical apple cider donut cake; this recipe elevates the humble pound cake to an art form. By incorporating a concentrated apple cider reduction, we infuse the cake with an unparalleled depth of flavor and moisture that will have everyone asking for a second slice. It’s a sophisticated yet comforting dessert that perfectly embodies the spirit of the fall season, making it an ideal centerpiece for holiday gatherings or a special weeknight treat.

The Secret to Intense Apple Cider Flavor: Reduction

The cornerstone of this cake’s incredible taste lies in its apple cider reduction. While raw apple cider offers a pleasant flavor, reducing it concentrates its sugars and aromatic compounds, transforming it into a potent essence that infuses the entire pound cake with an intense, authentic apple flavor. This step is non-negotiable for achieving the truly “wow” factor in this recipe.

To create this liquid gold, you’ll simmer two cups of good quality apple cider down to a single cup. This process, taking about 25-30 minutes, intensifies the cider’s natural sweetness and tang. It’s a simple step that makes all the difference, providing a robust base for both the cake batter and the exquisite glaze. Always ensure the reduction cools to room temperature before incorporating it into the batter to maintain the proper emulsion and texture of your pound cake.

Essential Ingredients for a Perfect Apple Cider Pound Cake

Crafting a truly exceptional apple cider pound cake begins with selecting the right ingredients. Each component plays a vital role in achieving the cake’s signature moist crumb, rich flavor, and aromatic profile. Here’s what you’ll need, along with a few notes on why each ingredient matters:

For the Pound Cake

• Apple Cider: The star of the show! Use unfiltered apple cider for the best, most authentic apple flavor.
• All-Purpose Flour: Provides the structure for the cake. Ensure it’s measured correctly for a tender crumb.
• Baking Powder: Our leavening agent, ensuring the cake rises beautifully and remains light.
• Ground Cinnamon: A classic pairing with apples, adding warmth and spice.
• Ground Cardamom: Offers a unique, slightly floral, and citrusy note that complements the apple cider beautifully.
• Fresh Grated Nutmeg: Always opt for fresh nutmeg; its aroma and flavor are far superior to pre-ground versions. It adds a warm, sweet, and slightly woody spice.
• Mace: A delicate spice derived from the outer covering of the nutmeg seed, providing a milder, sweeter, and more refined spice note than nutmeg alone.
• Salt: Balances the sweetness and enhances all the other flavors.
• Unsalted Butter, room temperature: Crucial for a light and fluffy batter. Room temperature butter creams better with sugar.
• Granulated Sugar: Provides sweetness and contributes to the cake’s moist texture.
• Eggs, room temperature: Essential for emulsifying the batter, adding richness, and helping with the cake’s structure. Room temperature eggs combine more smoothly.
• Pure Vanilla Extract: Enhances the overall flavor profile, adding a touch of classic sweetness.

For the Luscious Apple Cider Glaze

The glaze is the crowning glory of this pound cake, adding a final layer of intense apple cider flavor and a beautiful sheen. It’s a simple yet incredibly impactful addition.

• Unsalted Butter: Forms the rich base of the glaze.
• Dark Brown Sugar: Adds a deep, caramel-like sweetness and a lovely amber hue to the glaze.
• Heavy Cream: Provides richness and creates a smooth, pourable consistency.
• Powdered Sugar (confectioners’ sugar): Essential for thickening the glaze to the perfect drizzly consistency.
• Ground Cinnamon: Echoes the spices in the cake, creating a cohesive flavor profile.
• Fresh Ground Nutmeg: Again, fresh is best! It adds a vibrant spice note to the glaze.
• Apple Cider: A touch of unreduced apple cider for a fresh, bright apple kick in the glaze.

Step-by-Step Guide: Crafting Your Apple Cider Pound Cake

Baking this apple cider pound cake is a rewarding experience, and following these detailed steps will ensure a perfect result every time. Precision and patience are key to achieving that desirable moist and tender crumb.

1. Prepare the Apple Cider Reduction: In a small saucepan, bring 2 cups of apple cider to a rolling boil over medium-high heat. Reduce the heat and simmer gently until the cider has reduced by half, yielding approximately 1 cup of concentrated apple cider. This usually takes about 25-30 minutes. Allow it to cool completely to room temperature before adding to the cake batter. This reduction is vital for an intense apple flavor.
2. Preheat and Prepare Your Pan: Preheat your oven to 325 degrees F (160 degrees C). Generously prepare a 10-inch bundt pan by coating it thoroughly with baking spray or by greasing it with softened butter and then lightly flouring it. Ensure every crevice is covered to prevent sticking.
3. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground cardamom, fresh grated nutmeg, mace, and salt until well combined. Set this mixture aside.
4. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (either hand-held or stand mixer), beat the room temperature unsalted butter until it is light and creamy. Gradually add the granulated sugar, beating continuously for 3 to 5 minutes until the mixture becomes pale, light, and fluffy. This creaming process incorporates air, which contributes to the cake’s tender texture.
5. Incorporate Eggs and Vanilla: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Once all eggs are in, stir in the pure vanilla extract.
6. Alternate Dry and Wet Ingredients: Gradually add the dry ingredient mixture in three additions, alternating with the cooled apple cider reduction in two additions. Begin and end with the dry ingredients. Beat only until the batter is smooth after each addition, taking care not to overbeat the mixture. Overmixing can develop the gluten in the flour, resulting in a tough, dense cake.
7. Fill and Tap the Pan: Pour the prepared batter evenly into your greased and floured bundt pan. Gently tap the pan on your counter a few times to release any trapped air bubbles, ensuring an even bake.
8. Bake to Perfection: Bake the pound cake for approximately 1 hour and 10 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with just a few moist crumbs attached.
9. Cooling Process: Let the cake cool in the bundt pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly before you invert it. After this time, carefully invert the cake onto the wire rack to cool completely. It’s crucial for the cake to be fully cooled before glazing to prevent the glaze from melting and running off.

Mastering the Apple Cider Glaze: A Drizzly Perfection

The apple cider glaze is not merely a topping; it’s an integral part of the experience, enhancing the cake’s flavor and adding an irresistible visual appeal. This rich, spiced glaze comes together quickly while your cake cools.

1. Start the Glaze Base: While your pound cake is cooling, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat.
2. Infuse with Spices and Sugar: Add the dark brown sugar, ground cinnamon, and fresh ground nutmeg to the melted butter. Stir continuously until the mixture is smooth and begins to bubble gently. This creates a deeply flavored base for your glaze.
3. Add Cream and Thicken: Gradually pour in the heavy cream in a slow, steady stream, stirring continuously to combine. Allow the mixture to simmer, stirring occasionally, until the sauce thickens to a syrupy consistency, which usually takes about 5 minutes. Remove the saucepan from the heat and let the glaze cool down to room temperature.
4. Achieve Perfect Consistency: Once the glaze has cooled, stir in 1 tablespoon of fresh apple cider and 1/3 cup of confectioners’ sugar. Mix well until smooth. At this point, you can adjust the consistency to your preference. If you desire a thinner glaze, add another tablespoon of apple cider, one teaspoon at a time. For a thicker glaze, incorporate a little more confectioners’ sugar. The goal is a glaze that is thick enough to coat a spoon but still pourable. (The original recipe found 2 tablespoons of cider to 1/3 cup sugar yielded a lovely consistency).
5. Drizzle and Set: Generously drizzle the cooled apple cider glaze over the completely cooled pound cake, allowing it to gracefully run down the sides and pool slightly at the base. Allow the glaze to set up for at least 30 minutes before slicing and serving. This allows the flavors to meld and the glaze to firm up slightly, creating a beautiful finish.

Once the glaze has set, slice your masterpiece and serve it with a piping hot cup of apple cider, coffee, or tea for the ultimate autumn indulgence!

Pro Tips for Baking the Best Apple Cider Pound Cake

Achieving a perfectly moist and flavorful apple cider pound cake is simple when you keep a few expert tips in mind. These suggestions will help you avoid common baking pitfalls and ensure your cake is a resounding success.

• Use Room Temperature Ingredients: This is arguably the most crucial tip for pound cake. Ensure your butter, eggs, and even the apple cider reduction are at room temperature. Room temperature ingredients emulsify much better, creating a smooth, homogenous batter that holds more air, resulting in a lighter and more tender crumb. Cold ingredients can lead to a lumpy batter and a denser cake.
• Don’t Overmix: Once you start adding the flour mixture, mix only until the ingredients are just combined and smooth. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake. A light hand and a quick mix are all you need.
• Let the Cake Cool Completely: Patience is a virtue, especially when it comes to glazing. Allow the pound cake to cool fully on a wire rack before applying the glaze. If the cake is warm, the glaze will melt, become too thin, and run right off, leaving you with a sticky mess rather than a beautifully coated cake.
• Check for Doneness Accurately: Every oven is different, and baking times can vary. Start checking your cake for doneness about 5-10 minutes before the suggested baking time. Insert a wooden skewer or toothpick into the center of the cake; it should come out clean or with just a few moist crumbs clinging to it, indicating it’s perfectly baked.
• Quality Apple Cider Matters: The flavor of your apple cider is paramount. Choose a high-quality, unfiltered apple cider for the most robust and authentic apple flavor in both the cake and the glaze. Avoid apple juice or heavily processed ciders, as they lack the depth needed for this recipe.
• Grease and Flour the Bundt Pan Thoroughly: Bundt pans have intricate designs, making it easy for cakes to stick. Use a good quality baking spray with flour, or meticulously butter and flour every crevice of the pan to ensure a clean release. This prevents disappointment after all your hard work!

Delicious Variations to Customize Your Apple Cider Pound Cake

While our classic apple cider pound cake is perfect as is, it also serves as an excellent canvas for creative variations. Feel free to experiment with these ideas to tailor the cake to your personal taste or to suit a specific occasion.

• Spiced Apple Cider Cake: For an even warmer, more complex flavor profile, enhance the spices in the batter. Add an extra 1-2 teaspoons of ground cinnamon, a pinch of ground cloves, or a dash of allspice to the dry ingredients. These spices will deepen the autumn feel of the cake.
• Caramel Glaze: Instead of the apple cider glaze, consider topping your cake with a rich, homemade caramel sauce. The buttery, sweet notes of caramel perfectly complement the tangy apple flavor, creating a truly decadent dessert. A sprinkle of sea salt on top of the caramel can elevate it further.
• Add Fresh Fruit: For extra texture and moisture, fold in some finely diced fresh apples (such as Honeycrisp or Granny Smith) into the cake batter just before pouring it into the pan. Toss the diced apples with a tablespoon of flour first to prevent them from sinking to the bottom.
• Nuts for Crunch: If you enjoy a bit of crunch, mix in about 1/2 cup of chopped walnuts or pecans into the batter. Toasted nuts will add an even deeper, more complex flavor and a delightful textural contrast.
• Apple Cider Cream Cheese Frosting: For a richer, tangier topping, replace the glaze with a luscious cream cheese frosting infused with a touch of apple cider reduction. This adds a delightful creamy element that pairs wonderfully with the spiced cake.

Frequently Asked Questions About Apple Cider Pound Cake

Here are answers to some common questions you might have about baking, storing, and enjoying your apple cider pound cake:

More Irresistible Pound Cake Recipes to Explore

If you’ve fallen in love with the comforting charm of pound cakes, you’re in luck! There’s a whole world of delightful variations to explore. Here are a few more favorites that offer unique flavors and textures, perfect for any occasion:

Apple Cider Pound Cake Recipe

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!

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Course: Cake, Dessert

Cuisine: American

Prep Time: 45 minutes

Cook Time: 1 hour 10 minutes

Servings: 16

Calories: 488kcal

Author: Leigh Harris

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

1. 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.
2. Preheat the oven to 325 degrees F. Prepare a 10-inch bundt pan with baking spray or butter and flour.
3. In a medium-size bowl, whisk together the all-purpose flour, baking powder, cinnamon, cardamom, nutmeg, mace, and salt. Set aside.
4. 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.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
6. Add the flour mixture in thirds, alternating with the room temperature apple cider reduction. Beat after each addition only until the batter is smooth; do not overbeat.
7. Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
8. 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 10-15 minutes. Then turn the cake out of the pan and let it cool completely.

Apple Cider Glaze

1. 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.
2. Simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and let cool to room temperature.
3. 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.
4. Drizzle the glaze over the cooled pound cake, allowing it to run down the sides. Allow the glaze to set up before slicing.

Nutrition Information

• Calories: 488kcal
• Carbohydrates: 69g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 124mg
• Sodium: 35mg
• Potassium: 114mg
• Fiber: 1g
• Sugar: 50g
• Vitamin A: 732IU
• Vitamin C: 1mg
• Calcium: 38mg
• Iron: 2mg