Apple Cider Pound Cake is a moist and flavorful treat that brings the taste of fall right to your kitchen. With real apple cider and spices, it’s like a warm hug in cake form!
Every bite is packed with cozy flavors and a soft texture that makes it irresistible. I love enjoying a slice with a cup of tea while pretending I’m a baking expert. 🍏☕
Key Ingredients & Substitutions
Apple Cider: Fresh apple cider elevates the flavor, but if it’s not in season, you can use apple juice. Just know the taste will be a bit sweeter and less intense.
Sour Cream: This adds moisture and richness. You can swap it with plain yogurt or buttermilk, which work just as well.
Spices: Ground cinnamon and nutmeg give that warm flavor. If you want a different twist, try using pumpkin pie spice instead for a unique flavor profile.
Butter: Unsalted butter is preferred, but you can use salted butter and reduce the added salt to 1/4 teaspoon. For a dairy-free option, use coconut oil or a dairy-free butter substitute.
Flour: All-purpose flour is perfect, but you could also use a gluten-free baking blend if needed. Just ensure it contains xanthan gum for proper texture.
How Can I Ensure My Pound Cake is Moist and Fluffy?
The key to a moist and fluffy pound cake lies in the creaming process and not overmixing. Take your time with these steps:
- Cream the butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes. It’s important for incorporating air, which helps the cake rise.
- Add the eggs one at a time, mixing well after each. This builds structure and flavor.
- When adding the dry ingredients and the wet mixture, mix just until combined. Overmixing can lead to a dense cake, and nobody wants that!
Following these steps will help you achieve that delightful texture, ensuring every slice of cake is soft and delicious!
Apple Cider Pound Cake
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup apple cider
- 1/2 cup sour cream
For Finishing:
- Confectioners’ sugar, for dusting
How Much Time Will You Need?
This delicious Apple Cider Pound Cake will take approximately 15 minutes to prepare and about 60 to 75 minutes to bake. After baking, allow it to cool for about 15 minutes in the pan before letting it cool completely on a wire rack.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (165°C). Take a 10-inch bundt pan, and generously grease it with butter before dusting it with flour. This ensures that your cake will come out beautifully without sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This step helps to combine all the dry ingredients evenly. After mixing, set this bowl aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together. Keep mixing until the mixture is light and fluffy, which should take about 3 to 5 minutes. This adds air to your batter and makes the cake light.
4. Incorporate the Eggs:
Add the eggs one at a time to the butter mixture, ensuring to beat well after each addition. This is where you introduce richness and structure to your cake. Next, stir in the vanilla extract.
5. Combine Wet Ingredients:
In a small bowl or a measuring cup, mix together the apple cider and sour cream. This creates a lovely, flavorful mixture that will add moisture to your cake.
6. Combine Dry and Wet Ingredients:
Now, you’ll mix the dry ingredients from the first step into the creamed mixture. Do this in three parts: add a third of the dry mixture, then half of the apple cider mixture, followed by another third of the dry ingredients, and so on. Remember to mix just until combined—overmixing can make your cake dense.
7. Prepare to Bake:
Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. This is where the magic happens!
8. Bake the Cake:
Time to bake! Place the bundt pan in the preheated oven and bake for 60 to 75 minutes. The cake is done when a toothpick inserted into the center comes out clean. In the last few minutes of baking, start checking the toothpick to avoid overbaking.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely—this helps keep the texture moist.
10. Dust and Serve:
Once your cake has completely cooled, it’s time to make it pretty! Dust the top with confectioners’ sugar for a lovely finish, and slice it up. Enjoy it plain or dress it up with some spiced caramel sauce or whipped cream for that extra touch of indulgence!
Enjoy the moist, tender crumb and subtle apple cider spice flavor in every slice of this classic pound cake!
Can I Use Different Types of Sugar?
While granulated sugar is recommended for this recipe for the best texture and sweetness, you can substitute it with light brown sugar. Just keep in mind that it will add a slight molasses flavor and may change the color of the cake slightly.
What If I Don’t Have Apple Cider?
No worries! If you can’t find apple cider, you can use apple juice instead. The taste will be sweeter and less robust, but it will still work. For extra flavor, consider adding a splash of apple vinegar or a bit of spice.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw it at room temperature when you’re ready to enjoy it again!
Can I Add Nuts or Dried Fruit?
Absolutely! Adding chopped nuts like walnuts or pecans, or some dried fruit like raisins or cranberries, can enhance the flavors of the cake. Just toss them in with the dry ingredients before mixing in the wet ones. About 1 cup should complement the cake nicely!
