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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.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480

Ingredients
  

For the Reduced Cider
  • 2 cups fresh apple cider
For the Cake
  • 3 cups all-purpose flour spooned and leveled (360g)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves or allspice
  • 1 cup unsalted butter softened (2 sticks / 226g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream full fat, room temperature (120g)
  • 1 small apple peeled, finely diced (optional)
For Topping/Glaze
  • 1 tbsp granulated sugar for sprinkling
  • 1 cup powdered sugar (120g)
  • 1-2 tbsp reduced cider or milk
  • 0.25 tsp vanilla extract

Equipment

  • Stand mixer or hand mixer
  • 10-cup Bundt pan or 9x5 loaf pan
  • Medium Saucepan
  • Wire rack
  • Mixing bowls

Method
 

  1. Reduce the apple cider: In a saucepan, simmer 2 cups cider for 20-30 min until reduced to 1 cup. Let cool completely.
  2. Preheat oven to 325°F (165°C). Generously grease and flour a 10-cup Bundt or 9x5-inch loaf pan.
  3. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl. Set aside.
  4. 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.
  5. Beat in eggs one at a time, mixing well after each. Scrape bowl. Mix in vanilla.
  6. 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.
  7. Mix in sour cream until smooth. Fold in diced apple if using.
  8. Pour batter into pan, smooth top. Sprinkle with 1 tbsp sugar. Bake 60-90 min (depending on pan) until a skewer comes out clean.
  9. Cool cake in pan on a wire rack for 25-30 min, then invert onto rack to cool completely (2-3 hours).
  10. 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.