This Apple Cider Pound Cake is a cozy treat that combines the sweet flavor of apples with warm spices. It’s moist, delicious, and perfect for chilly days!
Baking this cake fills the kitchen with an amazing smell that you won’t want to resist. I love serving it with a cup of tea or coffee—it’s like a hug in cake form! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cake. You can use whole wheat flour for a nuttier flavor, but it may change the texture slightly. I’ve tried gluten-free blends, too — make sure it’s a one-to-one blend for best results!
Apple Cider: Reducing apple cider concentrates its flavor, but if you’re short on time, you can use unsweetened applesauce or any apple juice instead. I often opt for a tart cider for a nice balance!
Sour Cream: Sour cream adds moisture and richness. You can swap it for plain yogurt or buttermilk if needed. I sometimes use Greek yogurt for a protein boost, with a little milk to thin it out if required.
Spices: Cinnamon, nutmeg, and cloves give it that warm flavor. If you don’t have cloves, adding a bit more nutmeg or cinnamon can work. I love using fresh spices for a stronger taste!
What’s the Best Way to Reduce Apple Cider?
Reducing apple cider helps intensify its sweetness and flavor, making it a star ingredient in your cake. Here’s how to do it:
- Pour the apple cider into a small saucepan.
- Bring it to a simmer over medium heat. This steams off the excess water.
- Stir occasionally and keep an eye on it as it thickens. It’ll take about 10-15 minutes.
- Once it reduces to about 1/4 cup, remove it from heat and let it cool before adding it to the batter. This gives sweetness without overwhelming the cake!
This technique is simple but makes a big difference in flavor!
Apple Cider Pound Cake
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup apple cider, reduced (to about 1/4 cup by simmering)
For Garnish:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful Apple Cider Pound Cake takes about 20 minutes to prep and 60-70 minutes to bake, along with an additional 15 minutes to cool. So, in total, you’ll need around 1 hour and 35 minutes before you can enjoy a slice! Perfect for a weekend baking session!
Step-by-Step Instructions:
1. Prepping the Bundt Pan:
First things first, preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan so that your cake slides out easily once it’s baked. You can also use a non-stick spray if you prefer!
2. Mixing the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk these dry ingredients together until well mixed—this helps the leavening agents distribute evenly throughout the flour!
3. Creaming the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed. Mix this together until it’s light and fluffy, which should take about 3-5 minutes. This step adds air to your batter for that lovely, moist texture!
4. Adding Eggs and Vanilla:
Now, add the eggs one at a time. Make sure to beat well after each addition to fully incorporate the eggs into the mixture. After that, mix in the vanilla extract for a yummy flavor boost!
5. Reducing the Apple Cider:
While you’re mixing, reduce the apple cider by simmering it in a small pan over medium heat until it thickens and reduces to about 1/4 cup. This should take about 10-15 minutes. Once reduced, let it cool for a few minutes.
6. Combining Ingredients:
Starting with the dry ingredients, add them alternately with the sour cream and the reduced apple cider to the butter mixture. Remember to start and end with the dry ingredients. Mix on low speed until just combined—don’t overmix, or your cake might be tough!
7. Baking the Cake:
Pour your batter into the prepared Bundt pan, smoothing the top evenly with a spatula. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The smell will be irresistible!
8. Cooling:
When the cake is done, allow it to cool in the pan for about 15 minutes. Then, gently invert it onto a wire rack to cool completely before serving.
9. Dusting with Sugar:
Finally, once the cake has cooled, dust it lightly with powdered sugar for an extra sweet touch. It’s ready to be served!
Enjoy this moist, warmly spiced Apple Cider Pound Cake with a nice cup of tea or coffee. It’s the perfect treat for any time of the year!
Can I Use Different Types of Flour?
Yes! While all-purpose flour works best for this recipe, you can use whole wheat flour for a nuttier flavor. If you need a gluten-free option, opt for a one-to-one gluten-free baking mix, which should work just fine!
How Can I Store Leftovers?
Store your Apple Cider Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day or two ahead of time. Just let it cool completely before wrapping it in plastic wrap. This will keep it moist until you’re ready to serve it!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt works well too! You can even use buttermilk if you’re in a pinch. For a creamier texture, Greek yogurt is also a great option—just thin it out slightly with a bit of milk if needed!
