This Apple Cider Pound Cake is a cozy treat that’s perfect for fall! It’s moist, sweet, and filled with the warm flavors of apple cider and spices. Just the thing for a chilly day!
I love how easy it is to make and the delicious smell it brings to the kitchen. It’s like a warm hug in cake form! 🍏🍰 Great with a cup of tea or coffee anytime!
Key Ingredients & Substitutions
Apple Cider: This is the star ingredient that gives the cake its unique flavor. If you don’t have apple cider, you can use apple juice, but it won’t be as rich in flavor. Also, try reducing the juice in the same way to enhance the taste.
All-Purpose Flour: Regular flour works best here, but if you need a gluten-free option, you can swap it with a gluten-free flour blend. Just ensure it has a binding agent, as gluten-free flours can behave differently.
Unsalted Butter: I always use unsalted butter so I can control the saltiness. If you only have salted butter, just lower the added salt in the recipe by a pinch.
Granulated Sugar: For a bit of variation, you can use brown sugar instead of white for a deeper flavor. It’s great for adding moisture too!
Cinnamon: This spice gives warmth to the cake. If you love spices, feel free to add nutmeg or allspice for extra depth!
How Do I Get My Cake to Come Out of the Pan Perfectly?
Preventing your cake from sticking is crucial! Here’s how to do it:
- Make sure to grease your bundt or tube pan well with butter, filling all crevices.
- After greasing, add a light dusting of flour. Tap the flour around to coat the surface and discard the excess.
- Let your cake cool in the pan for 15-20 minutes. This helps it shrink slightly away from the sides.
- When inverting the cake, gently shake it or tap the pan lightly to release it. Patience is key!
Following these steps will help ensure your cake comes out beautifully without sticking to the pan!
How to Make Apple Cider Pound Cake
Ingredients You’ll Need:
- 1 cup apple cider
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Powdered sugar, for dusting
- Caramel sauce (optional, for drizzling)
Time Needed:
This delightful apple cider pound cake will take about 15 minutes to prepare and will need to bake for about 70 to 85 minutes. After baking, allow it to cool for about 20 minutes in the pan. In total, you should plan on around 1 hour and 45 minutes from start to finish. It’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, set your oven to 325°F (163°C). While that’s warming up, take a bundt pan or a 10-inch tube pan and grease it well with some butter. Then, dust it lightly with flour to make sure the cake doesn’t stick later.
2. Reduce the Apple Cider:
In a small saucepan, pour in 1 cup of apple cider. Heat it over medium heat, letting it simmer until it reduces down to about 1/4 cup. This will boost the flavors in your cake. Once it’s reduced, take it off the heat and let it cool down a little.
3. Mix the Dry Ingredients:
In a mixing bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This will combine all the dry ingredients, making sure they are uniform. Set this bowl aside for now.
4. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed. Mix them until the mixture is light and fluffy, which usually takes about 4 to 5 minutes.
5. Add Eggs and Vanilla:
Now, it’s time to add the eggs to the butter and sugar mixture! Add them one at a time, making sure to beat well after each addition. Once all the eggs are in, mix in the vanilla extract to add that lovely flavor.
6. Combine Wet and Dry Ingredients:
Start adding the flour mixture to the butter mixture in three parts. Alternate with adding the reduced apple cider in two parts, starting and ending with the flour. When mixing, use low speed and mix just until everything is combined—be careful not to overmix!
7. Pour and Smooth the Batter:
Once the batter is ready, pour it into the prepared bundt pan. Use a spatula to smooth out the top so it bakes evenly.
8. Bake to Perfection:
Pop the pan into the oven and let it bake for around 70 to 85 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time!
9. Cool the Cake:
After baking, take the cake out and let it cool in the pan on a wire rack for about 15 to 20 minutes. Once cooled, carefully invert the cake onto the rack to cool completely.
10. Finish and Serve:
Lastly, when the cake is cool, dust it with powdered sugar for a lovely finish. If you like, you can drizzle some caramel sauce over it for an extra treat. Cut, serve, and enjoy every delicious bite of this Apple Cider Pound Cake!
This cake is sure to impress with its moist texture and rich flavor. Happy baking!
Can I Use Store-Bought Apple Cider?
Absolutely! Store-bought apple cider works perfectly in this recipe. Just make sure it’s not overly sweetened; a natural apple cider will give the best flavor!
How Should I Store Leftover Pound Cake?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you need it to last longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum to help with texture.
What Can I Use Instead of Caramel Sauce?
If caramel sauce isn’t your thing, you can drizzle the cake with a simple glaze made from powdered sugar and milk to add sweetness without the extra richness. A lemon glaze can also add a lovely citrusy touch!
