Apple Cider Pound Cake

apple cider pound cake on silver plate

Do you love apple desserts? Well, we have what will become your new favorite fall dessert!

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!

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.

Apple Cider Pound Cake Recipe

This is not the typical apple cider donut cake recipe you see so often. 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

apple cider pound cake batter in a bundt pan

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, baking powder, 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 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 completely.

apple cider pound cake on silver plate

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 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. (I used 2 tablespoons of cider to 1/3 cup sugar.)

apple cider pound cake

Drizzle the glaze over the cooled pound cake allowing it to run down the sides.

slice of apple cider pound cake on white plate with red dots

Allow the glaze to set up, slice, and serve with a piping hot cup of apple cider!

More apple cider recipes!

Apple Cider Pound Cake Recipe

slice of apple cider pound cake on white plate with red dots
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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!
Prep Time45 mins
Cook Time1 hr 10 mins
Course: cake, Dessert
Cuisine: American
Keyword: apple cider, pound cake
Servings: 16
Calories: 488kcal
Author: DSTR

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.

Nutrition

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

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