Apple Cider Pound Cake is a fall must-try that instantly brings the warmth and comfort of autumn into your kitchen. This deliciously moist and flavorful cake captures the essence of the season by blending dark-spiced apple cider with the rich, buttery texture of a classic pound cake. If you’re someone who loves cozy flavors like cinnamon, nutmeg, and allspice, this recipe is your next baking adventure. Whether you’re hosting a holiday gathering or just craving a slice with your afternoon tea, Apple Cider Pound Cake hits all the right notes for fall enjoyment.

Why You’ll Love This Recipe

Seasonal Spice Harmony: The cake perfectly balances warm autumn spices with sweet apple cider for an irresistible flavor.
Moist and Tender Texture: The use of apple cider keeps the pound cake wonderfully moist without being heavy.
Versatile Serving Options: You can enjoy it plain, topped with glaze, or paired with seasonal fruits or ice cream.
Simple Ingredients: Unlike complex desserts, this recipe calls for pantry staples that combine seamlessly for maximum taste.
Perfect for Gatherings: Impress family and friends with a slice that embodies fall nostalgia and comfort.

Ingredients You’ll Need

This Apple Cider Pound Cake relies on straightforward ingredients that each play a vital role in creating its signature flavor, moist crumb, and beautiful golden color. Knowing what goes in helps you appreciate the magic behind each bite.

Apple Cider: Provides natural sweetness, moisture, and that unmistakable fall flavor.
Butter: Adds richness and a tender crumb structure crucial to any pound cake.
Sugar: Sweetens while aiding in browning for that perfect crust.
All-purpose Flour: Creates the cake’s sturdy yet delicate framework.
Baking Powder: Helps the cake rise just enough to stay light without being airy.
Spices (Cinnamon, Nutmeg, Allspice): Infuse cozy, warm notes typical of fall desserts.
Eggs: Bind ingredients together and promote structure and moisture.
Vanilla Extract: Enhances and rounds out the apple and spice flavors.
Sour Cream or Greek Yogurt (optional): Adds a gentle tang and extra tenderness.

Variations for Apple Cider Pound Cake

One of the best things about this Apple Cider Pound Cake recipe is how easy it is to customize. Whether you want to switch up flavors or adapt for dietary restrictions, you can tweak it without losing that signature autumn comfort.

Spiced Glaze Addition: A simple mix of powdered sugar, apple cider, and cinnamon drizzled on top adds shine and extra flavor.
Nutty Twist: Fold in chopped pecans or walnuts for crunch and deeper fall notes.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend to keep it friendly for intolerances.
Vegan Adaptation: Replace butter with plant-based margarine and eggs with flax eggs or applesauce.
Apple Chunks Inside: Stir in small diced apples for bursts of juicy apple flavor throughout.

Why Apple Cider Pound Cake Is a Fall Must-Try

How to Make Apple Cider Pound Cake

Step 1: Prepare Your Ingredients

Measure all your ingredients accurately and let butter come to room temperature for easy creaming. Preheat your oven and grease your loaf or bundt pan to ensure easy cake release.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and allspice. This ensures even distribution of the spices and rising agents.

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter and sugar until light and fluffy, usually about 3 to 5 minutes. This step is crucial for the pound cake’s tender crumb.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition, then add the vanilla extract. This encourages a smooth batter that holds together perfectly.

Step 5: Incorporate Dry Ingredients and Apple Cider

Add the dry mixture in three parts, alternating with the apple cider and sour cream (if using), starting and ending with dry ingredients. Mix gently to keep the batter light and avoid overmixing.

Step 6: Bake the Cake

Pour the batter into the prepared pan and bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for at least 10 minutes before removing it from the pan.

Pro Tips for Making Apple Cider Pound Cake

Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature to create a smooth, airy batter.
Measure Flour Properly: Scoop flour lightly and level off with a knife to avoid a dense cake.
Avoid Overmixing: Mix just until combined after adding dry ingredients to keep the cake tender.
Use Fresh Spices: Fresh ground cinnamon and nutmeg offer much brighter flavors than pre-ground ones.
Test Doneness Early: Begin testing your cake at 55 minutes to prevent overbaking and drying out.

How to Serve Apple Cider Pound Cake

Garnishes

Finish slices with a dusting of powdered sugar, a drizzle of cinnamon-spiced glaze, or a dollop of whipped cream to elevate presentation and taste.

Side Dishes

Pair the cake with a scoop of vanilla ice cream, caramel sauce, or fresh apple slices for a classic fall-inspired combo that enhances every bite.

Creative Ways to Present

Cut thick slices and serve on rustic plates garnished with cinnamon sticks and fresh herbs like rosemary for a cozy, inviting display perfect for fall gatherings.

Make Ahead and Storage

Storing Leftovers

Keep leftover Apple Cider Pound Cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.

Freezing

Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature overnight before serving.

Reheating

Warm slices gently in a microwave for 15–20 seconds or in a low oven (300°F) for 5 to 10 minutes to restore moisture and softness.

FAQs

Can I use store-bought apple cider for this recipe?

Absolutely! Store-bought apple cider works perfectly to infuse flavor and moisture into the cake.

Is it possible to make this cake dairy-free?

Yes, substitute butter with dairy-free margarine and use a plant-based yogurt or milk to keep the cake moist and delicious.

How spicy is the Apple Cider Pound Cake?

The spice level is mild and balanced, enhancing the apple cider’s warmth without overwhelming the palate.

Can I bake this cake in a bundt pan instead of a loaf pan?

Yes, a bundt pan works great; just adjust baking time slightly and check for doneness earlier.

Does the cake keep its moisture well?

Thanks to the apple cider and optional sour cream, this pound cake stays moist and tender for several days.

Final Thoughts

Apple Cider Pound Cake embodies everything wonderful about fall with its cozy spices, moist texture, and simple, satisfying ingredients. Whether you’re looking to impress at a gathering or simply enjoy the season’s flavors in a slice of cake, this recipe is a fantastic choice. Give it a try and watch how quickly it becomes your go-to fall dessert!

Apple Cider Pound Cake

Author: Mary
Total Time: 1 hour 20 to 30 minutes
Yield: 10 to 12 servings 1x
Diet: Gluten Free (if using gluten-free flour blend; otherwise regular)

Print Recipe

Description

Apple Cider Pound Cake is a moist, tender, and flavorful seasonal dessert that perfectly blends warm autumn spices with rich buttery pound cake texture and the natural sweetness of apple cider. Ideal for cozy gatherings or a comforting treat with tea, this cake is easy to prepare with simple pantry ingredients and customizable with various variations to suit your taste or dietary needs.

Ingredients

Scale

Wet Ingredients

1 cup apple cider
1 cup (2 sticks) unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt (optional)

Dry Ingredients

2 1/2 cups all-purpose flour (or gluten-free flour blend for GF option)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 cups granulated sugar

Optional Add-ins and Variations

1/2 cup chopped pecans or walnuts (nutty twist)
1 cup small diced apples (for apple chunks inside)
For vegan version: substitute butter with plant-based margarine and eggs with 3 flax eggs or 3/4 cup applesauce

Instructions

Prepare Your Ingredients: Measure all ingredients accurately. Let butter soften to room temperature for easy creaming. Preheat oven to 350°F (175°C) and grease a loaf or bundt pan for easy cake release.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and allspice to evenly distribute spices and leavening agents.
Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar for 3 to 5 minutes until light and fluffy, which develops the cake’s tender crumb.
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, then incorporate vanilla extract to create a smooth, cohesive batter.
Incorporate Dry Ingredients and Apple Cider: Add the dry mixture in three parts, alternating with the apple cider and sour cream (if using), beginning and ending with dry ingredients. Mix gently to keep the batter light and avoid overmixing. Fold in optional nuts or diced apples now if desired.
Bake the Cake: Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Start checking for doneness around 55 minutes to prevent overbaking. Let cool for at least 10 minutes before removing from pan.

Notes

Use room temperature ingredients (butter, eggs, sour cream) for a smooth, airy batter.
Measure flour by scooping lightly and leveling off with a knife to avoid a dense cake.
Mix just until combined after adding dry ingredients to maintain tenderness.
Freshly ground spices yield brighter, more fragrant flavor than pre-ground.
Test cake doneness early to prevent drying out.
Store leftover cake covered at room temperature up to 3 days or refrigerate up to 1 week.
Freeze well wrapped for up to 3 months; thaw overnight at room temperature.
Reheat gently in microwave (15–20 seconds) or oven (300°F for 5–10 minutes) to restore moisture.

Prep Time: 20 minutes
Cook Time: 60 to 70 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 24g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg

Keywords: apple cider pound cake, fall dessert, autumn cake, spiced cake, moist pound cake, holiday baking