Apple Cider Pound Cake - Recipe ⬇️
Pound Cake
2 cup apple cider - reduced
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup unsalted butter - softened
1 3/4 cups sugar
3 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 apple - diced
Glaze
2 tbsp unsalted butter
1/2 cup dark brown sugar, packed
1/4 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
1/4 cup heavy cream
1/3 cup confectioners’ sugar
2 tbsp apple cider
In a small saucepan, 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°F.
Prepare a 10-inch bundt pan with butter and flour.
In a medium-size bowl whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Set aside.
In a large bowl beat the butter until creamy with an electric mixer or 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 sour cream and vanilla.
Add the apple cider reduction, mix until just combined.
Add the flour mixture slowly, mix until the batter is smooth, do not over beat.
Fold in the diced apples.
Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
Bake for 60-70 minutes or until a toothpick 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.
While the cake is cooling.
Melt 2 tablespoons of butter in a small saucepan.
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.
Happiest baking!
If you're looking to add a special touch to your baking, this apple cider pound cake offers a delightful balance of moist texture and warm spices. The key to its unique flavor lies in reducing the apple cider until it's concentrated, which not only deepens the taste but also adds natural sweetness and moisture to the cake. When I tried this recipe, I found that gently folding in diced apples gave every bite a pleasant surprise of fresh fruit, complementing the spice blend of cinnamon, nutmeg, and ginger perfectly. In my experience, using a bundt pan helps create a beautiful shape and ensures an even bake. I recommend greasing and flouring the pan well to prevent sticking. The specified oven temperature of 325°F is ideal for baking the pound cake slowly, allowing it to rise and set without drying out. I usually test doneness by inserting a toothpick - a few moist crumbs indicate it’s perfectly baked. The glaze is my favorite part – made with dark brown sugar, butter, and heavy cream, it provides a luscious finish that enhances the cider notes. Adding a bit of apple cider to the glaze ties the flavors back to the cake itself. When drizzling the glaze, give the cake time to cool slightly so it absorbs the sauce beautifully without it running off quickly. For those who enjoy experimenting, this recipe is versatile: try adding chopped nuts for crunch or a splash of rum to the glaze for extra warmth. Whether for a holiday gathering or a cozy afternoon treat, this apple cider pound cake is a crowd-pleaser that’s well worth the effort. Happy baking!
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