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
