Follow Me On Social Media!
Apple Cider Pound Cake: The Ultimate Moist & Spiced Fall Dessert
There’s a particular magic that happens when the crisp air of autumn rolls in. It’s a season that calls for warm sweaters, cozy blankets, and most importantly, baking that fills your home with the most comforting aromas imaginable. This Apple Cider Pound Cake is the undisputed champion of that feeling. More than just a dessert, it’s an edible hug, a celebration of harvest season in loaf form. We’re taking the classic, buttery-rich foundation of a traditional pound cake and infusing it with the very essence of fall—reduced apple cider and a symphony of warm spices. The result is a cake of extraordinary character: profoundly moist with a tight, tender crumb, a crackly, sugared top, and a flavor that sings of caramelized apples, cinnamon, and nostalgia.
This isn’t a cake that simply uses apple cider as a liquid ingredient. The secret lies in a reduction process, where fresh apple cider is simmered down to a concentrated syrup. This step is non-negotiable and transformative. It intensifies the apple flavor tenfold, removes excess water that could weaken the cake’s structure, and adds a natural sweetness and depth that you simply cannot achieve otherwise. Paired with the classic pound cake method of creaming butter and sugar to aerate the batter, this reduction ensures a cake that is both dense in the best possible way and ethereally light.
Imagine slicing into a golden-brown loaf. You hear a gentle crackle from the crust. The interior is a perfect pale gold, studded perhaps with tender apple pieces if you choose, and the scent that wafts up is pure autumn. Each forkful is a balanced dance of rich butter, complex apple, and warm spice, without being overly sweet. It’s sophisticated enough for a dinner party yet simple enough for a Tuesday afternoon treat with a cup of tea. Let’s create this masterpiece together.
The Heart of the Recipe: Why This Apple Cider Pound Cake Works
Every ingredient in this recipe has a purpose, working in harmony to create the perfect texture and flavor profile.
- Reduced Apple Cider: As mentioned, this is the star. Reducing 2 cups of cider down to 1 cup creates a potent flavor base and adds natural sugars that contribute to a beautifully caramelized crust.
- The Fat Trio: We use a combination of unsalted butter and sour cream. The butter provides unparalleled flavor and the foundation for the crumb. The sour cream introduces tanginess that balances the sweetness and, thanks to its fat and acidity, guarantees an incredibly moist, tender cake that stays that way for days.
- Warm Spices: We’re not just adding cinnamon. A careful blend of cinnamon, nutmeg, and a hint of cloves or allspice creates a nuanced, “spiced” flavor that evokes apple cider donuts and orchard visits. These spices are bloomed in the wet ingredients, unlocking their full aromatic potential.
- The Sugar Top: A final sprinkle of granulated sugar over the batter just before baking is a baker’s trick for creating that delightful, crisp, crackly top that provides a wonderful textural contrast to the soft interior.
This cake is a testament to the beauty of seasonal baking. It’s a rewarding process that yields impressive results, filling your kitchen with an aroma that is the very definition of fall.
Ingredients
For the Reduced Apple Cider:
- 2 cups fresh, high-quality apple cider (not apple juice)
For the Cake:
- 3 cups (360g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (or allspice)
- 1 cup (2 sticks / 226g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1-2 small apples, peeled and finely diced (optional, for added texture)
For the Finish (Optional):
- 1 tablespoon granulated sugar for sprinkling
- 1 cup (120g) powdered sugar
- 1-2 tablespoons reduced apple cider or milk
- 1/4 teaspoon vanilla extract
Instructions
1. Reduce the Apple Cider: Pour the 2 cups of apple cider into a medium saucepan. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle, steady simmer. Cook for 20-30 minutes, stirring occasionally, until the cider has reduced to exactly 1 cup. It will become slightly syrupy and deeply aromatic. Pour into a heatproof measuring cup to confirm the volume, then set aside to cool completely. This step can be done a day ahead.
2. Prep and Preheat: Position a rack in the center of your oven and preheat it to 325°F (165°C). This lower temperature is key for even baking of a dense pound cake. Generously grease and flour a 10-cup Bundt pan or a standard 9×5-inch loaf pan (lining the loaf pan with parchment paper sling is recommended for easy removal). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened butter on medium speed until creamy and smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed for a full 4-5 minutes, until the mixture is very pale, fluffy, and light. Scrape down the bowl as needed.
4. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well on medium speed for about 45 seconds after each addition until fully incorporated before adding the next. Scrape the bowl thoroughly. Beat in the vanilla extract.
5. Combine Wet and Dry Ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the cooled, reduced apple cider in two additions, beginning and ending with the flour mixture. Mix only until just combined after each addition. Finally, mix in the sour cream until the batter is smooth and homogenous. If using, fold in the diced apples with a spatula.
6. Bake the Cake: Pour the thick batter into your prepared pan, smoothing the top. For an extra-special touch, sprinkle the top evenly with 1 tablespoon of granulated sugar. This creates a fantastic crackly crust. Bake for 60-75 minutes (for a Bundt) or 75-90 minutes (for a loaf), or until a long skewer inserted into the deepest part of the cake comes out clean or with just a few moist crumbs.
7. Cool Completely: This is crucial. Let the cake cool in the pan set on a wire rack for 25-30 minutes. Then, carefully invert it onto the rack to cool completely, at least 2-3 hours. A warm pound cake is fragile and can tear.
8. Glaze (Optional): Once the cake is completely cool, whisk together the powdered sugar, 1 tablespoon of the reserved reduced cider (or milk), and vanilla. Add more liquid a teaspoon at a time until you reach a thick but pourable consistency. Drizzle artfully over the cooled cake.
Expert Tips for Pound Cake Perfection
- Room Temperature is Non-Negotiable: Your butter, eggs, and sour cream MUST be at room temperature. This allows for maximum emulsification, creating a smooth, high-volume batter that bakes evenly. Cold ingredients will cause the batter to break and result in a dense cake.
- Don’t Rush the Creaming: Creaming the butter and sugar for the full 4-5 minutes is what incorporates air into the batter. This air, trapped by the flour’s structure, is what gives the cake its lift and fine texture.
- Avoid Overmixing: Once you begin adding the flour, mix on low speed and stop as soon as the ingredients are combined. Overmixing develops gluten, leading to a tough, chewy cake.
- The Cool Down: Patience is a virtue with pound cake. Slicing into it while warm will cause it to gum up and lose its perfect texture. Let it cool fully to allow the crumb to set.
- Storage: Once cooled, store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. It also freezes beautifully for up to 3 months. Wrap the whole loaf or individual slices tightly in plastic wrap and then aluminum foil before freezing.
Creative Variations to Try
This recipe is a wonderful canvas for creativity:
- Brown Sugar Swirl: Replace 1/2 cup of the granulated sugar with dark brown sugar for a deeper molasses flavor. You can also layer a swirl of a brown sugar-cinnamon mixture in the batter before baking.
- Caramel Apple: Serve each slice warmed with a generous drizzle of homemade salted caramel sauce and a scoop of vanilla ice cream.
- Bourbon-Spiked: Add 2 tablespoons of bourbon to the reduced apple cider as it cools. Incorporate 1 tablespoon into the glaze for an adult twist.
- Streusel-Topped: For a coffee cake vibe, top the batter with a buttery cinnamon streusel before baking instead of the sugar sprinkle.
Serving Suggestions & Cultural Context
The pound cake has a rich history, originating in Northern Europe in the early 1700s. Its name comes from the original recipe: a pound each of flour, butter, eggs, and sugar. It was a simple, easy-to-remember formula that yielded a large, dense, and delicious cake perfect for gatherings. Our Apple Cider Pound Cake is a modern, seasonal homage to that tradition.
This cake needs little accompaniment, but it shines in various settings:
- Afternoon Tea/Coffee: A simple, unglazed slice is perfect.
- Elegant Dessert: Drizzle with glaze or caramel, add a dollop of bourbon-spiked whipped cream, and garnish with a thin apple chip.
- Holiday Breakfast: A slightly less sweet version (reduce sugar by 1/4 cup) is fantastic with morning coffee.
- Gift-Giving: This cake travels well and makes a deeply appreciated homemade gift during the holidays. Package it in a decorative box or tin.
Ultimately, this Apple Cider Pound Cake is more than the sum of its parts. It’s a baking project that connects you to the season, a treat that impresses with ease, and a recipe you’ll return to year after year as the leaves begin to turn. The smell alone is worth the effort, but the first bite—rich, spiced, impossibly moist—is what will make it a permanent part of your fall tradition.
Apple Cider Pound Cake
An incredibly moist, dense pound cake infused with reduced apple cider and warm fall spices, featuring a crackly sugar top and tender crumb.
Ingredients
Equipment
Method
- Reduce the apple cider: In a saucepan, simmer 2 cups cider for 20-30 min until reduced to 1 cup. Let cool completely.
- Preheat oven to 325°F (165°C). Generously grease and flour a 10-cup Bundt or 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl. Set aside.
- In a stand mixer, cream softened butter until smooth. Add granulated sugar and beat on med-high for 4-5 min until pale and fluffy.
- Beat in eggs one at a time, mixing well after each. Scrape bowl. Mix in vanilla.
- On low speed, add dry ingredients in 3 parts, alternating with cooled reduced cider in 2 parts, beginning/ending with flour. Mix until just combined.
- Mix in sour cream until smooth. Fold in diced apple if using.
- Pour batter into pan, smooth top. Sprinkle with 1 tbsp sugar. Bake 60-90 min (depending on pan) until a skewer comes out clean.
- Cool cake in pan on a wire rack for 25-30 min, then invert onto rack to cool completely (2-3 hours).
- For glaze: Whisk powdered sugar, 1 tbsp cider/milk, and vanilla. Add more liquid for consistency. Drizzle over cooled cake.
Notes
Room temperature ingredients are crucial. Do not overmix batter once flour is added. Cake must cool completely before slicing for best texture. Store tightly wrapped at room temp for 4 days.
