Bite into a slice of this Apple Cider Pound Cake and you’ll feel like you’ve just wrapped yourself in a warm kitchen hug. This cake is a masterclass in taking simple pantry staples—butter, sugar, eggs, flour and classic fall spices—and elevating them with one magic ingredient: apple cider. The result is a tender crumb that’s perfectly moist, rich without being heavy, and underscored by that subtle tang from the sour cream. With a preparation time of just 30 minutes, followed by an hour of gentle baking and a brief 15-minute rest, it’s a recipe that fits seamlessly into your morning or afternoon. Whether you’re an experienced baker or someone who’s just starting to experiment with desserts, this pound cake earns its “Beginner” difficulty rating by guiding you through each step, from creaming butter and sugar to sifting the fragrant mix of cinnamon, nutmeg and cloves.
Beyond its comforting flavors, this spiced cake makes an incredible canvas for creativity. Dust it with powdered sugar, drizzle it with a simple cider glaze or serve it warm alongside that scoop of vanilla ice cream we all crave. Clocking in at around 450 calories per slice (when cut into 12 generous wedges), it’s a treat that balances indulgence with homestyle charm. Perfect for fall gatherings, cozy weekend teas or even as a thoughtful homemade gift, this recipe transforms everyday ingredients into a centerpiece dessert that invites smiles, second helpings and plenty of questions about how you made it taste so divine.
KEY INGREDIENTS IN APPLE CIDER POUND CAKE
Every unforgettable cake begins with high-quality ingredients that work in harmony. In this section, we’ll break down the stars of the show—each one playing a crucial role in building structure, flavor and moisture in our Apple Cider Pound Cake.
- Unsalted butter
Acts as the rich, creamy foundation of the cake. When beaten with sugar, it creates tiny pockets of air that help the cake rise and achieve a light, tender crumb.
- Granulated sugar
Sweetens the cake and assists in aeration during the creaming process, resulting in a soft texture and golden crust.
- Large eggs
Provide structure and stability. Beating them in one at a time ensures a smooth emulsion, contributing to consistent rise and avoiding a dense loaf.
- Vanilla extract
Enhances the overall sweetness and rounds out the warm spice notes, giving that unmistakable homemade bakery scent.
- All-purpose flour
The backbone of the cake’s structure. Combined with leaveners, it ensures the pound cake maintains its classic shape without collapsing.
- Baking powder
Helps the cake gain extra lift by releasing carbon dioxide when heated, for a tender and airy bite.
- Baking soda
Reacts with the natural acidity of sour cream and cider to improve browning and height.
- Salt
Balances sweetness and intensifies the flavors of the spices and cider, preventing the cake from tasting flat.
- Ground cinnamon
Delivers that quintessential autumn warmth, infusing every forkful with coziness.
- Ground nutmeg
Provides a slightly sweet, nutty depth that complements the cinnamon.
- Ground cloves
A little goes a long way to add an earthy, aromatic punch.
- Apple cider
Brings natural fruit sweetness and subtle tang. For an extra concentration of flavor, reduce on the stove before using.
- Sour cream
Adds moisture, richness and a gentle tang that keeps this pound cake from feeling heavy.
HOW TO MAKE APPLE CIDER POUND CAKE
Baking a pound cake might sound like an art, but it’s truly a science that any home cook can master with the right guidance. We’ll walk through each stage—preheating, creaming, sifting, mixing and baking—to ensure your cake comes out perfectly every time.
1. Preheat your oven to 325°F (160°C). Generously grease and flour a bundt pan or tube pan, making sure every nook and cranny is coated so that the cake releases cleanly after baking.
2. In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture turns pale and fluffy, about 3–5 minutes. This step incorporates air, laying the groundwork for a light texture.
3. Crack the eggs into a small bowl, then add them one at a time to the butter-sugar mixture, beating well after each addition. This gradual process prevents the batter from curdling. Stir in the vanilla extract for that extra depth of flavor.
4. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg and cloves. Sifting removes lumps and evenly distributes the leaveners and spices.
5. In another bowl, whisk the apple cider and sour cream until smooth. This blend will bring moisture and tang to the batter.
6. With the mixer on low speed, gradually add the dry ingredients to the creamed mixture alternately with the cider mixture—beginning and ending with the dry ingredients. Mix only until just combined to avoid overworking the gluten.
7. Pour the batter into the prepared pan, using a spatula to smooth the top and eliminate air pockets.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
9. Once the cake is golden and springs back lightly when touched, remove it from the oven and cool in the pan for about 15 minutes.
10. Carefully turn out the cake onto a wire rack to cool completely. Before serving, dust the top with powdered sugar if desired.
SERVING SUGGESTIONS FOR APPLE CIDER POUND CAKE
Once your Apple Cider Pound Cake has cooled and you’ve dusted it with a light snowfall of powdered sugar, it’s time to think about how to make each slice shine on its own. Whether you’re hosting a brunch, craving an afternoon pick-me-up or looking for a show-stopping dessert for a fall gathering, these serving ideas will help you highlight the cake’s warm spices, tender crumb and bright apple notes.
- Serve a warm slice with a generous scoop of vanilla ice cream. The contrast between the slightly warm cake and melting ice cream creates a delightful temperature play, while the vanilla’s creamy sweetness complements the cider tang.
- Top each piece with a dollop of whipped cream that’s lightly sweetened and flavored with a hint of cinnamon. This fluffy crown adds extra loft and an elegant touch for any dessert table.
- Pair slices with a steaming mug of spiced tea or a robust cup of coffee for a cozy café experience at home. The tea’s gentle spices echo the cake’s blend, while coffee offers a pleasant bitterness that balances sweetness.
- Garnish your plate with thin fresh apple slices and a dusting of cinnamon or nutmeg. Not only does this add visual appeal, but the crisp fruit provides a refreshing bite alongside the rich pound cake.
HOW TO STORE APPLE CIDER POUND CAKE
After baking—and especially if you find yourself with extra slices—proper storage is key to preserving that signature moist texture and keeping the spices vibrant. Follow these simple guidelines to store your Apple Cider Pound Cake and enjoy its comforting flavor hours, days or even weeks later.
Storing at room temperature is ideal if you plan to consume the cake within two to three days. Simply place it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. Keep it in a cool, dry place away from direct heat or sunlight.
For slightly longer shelf life, refrigerate the cake. Wrap individual slices or the whole loaf in plastic wrap, then place them in a sealed container. The cake will stay fresh for up to five days, and you can bring slices to room temperature or warm them gently in the oven before serving.
If you want to enjoy this treat weeks down the line, freeze it. Cut the cake into slices, wrap each one in a double layer of plastic wrap, then place them in a freezer-safe bag or container. Label with the date and freeze for up to two months. To thaw, transfer a slice to the fridge overnight or let it sit at room temperature for an hour.
When you’re ready to serve, consider refreshing a frozen or refrigerated slice by warming it gently in a low oven (about 300°F / 150°C) for 5–10 minutes. This brings back the freshly baked texture and aroma, making it taste like it just came out of the oven.
CONCLUSION
This Apple Cider Pound Cake has everything you love about fall baked goods packed into one irresistible loaf. We’ve covered every detail, from choosing the best unsalted butter and sifting spices to mastering the alternate mixing technique that guarantees a tender crumb. With a concise 30-minute prep, an hour of baking, and just a 15-minute cooling period, this beginner-friendly recipe fits neatly into any schedule. The final result is 12 generous slices of lightly spiced, moist goodness, each hovering around 450 calories. Whether you’re celebrating a special occasion, hosting an intimate gathering or simply craving a sweet afternoon treat, this cake delivers comfort and warmth on every forkful. Feel free to print this article and save it for quick reference in your recipe binder or kitchen tablet.
Below you’ll find a FAQ section designed to answer quick questions and troubleshoot any kitchen hiccups you might encounter. If you give this recipe a try, I’d love to hear how it goes! Please leave your comments or questions—maybe about reducing the cider for extra intensity or swapping in a dairy-free alternative—and share any feedback or tips you discover along the way. Your insights help make this recipe even better for everyone who bakes it, and I’m always here to help if you need a hand. Happy baking!
Apple Cider Pound Cake
Description
This moist pound cake, infused with warm spices and apple cider, delivers a comforting flavor that's ideal for fall gatherings or a family treat. Pair with ice cream for extra joy!
Ingredients
Instructions
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Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or tube pan, making sure all the crevices are well-coated.
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In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
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Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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In another bowl, combine the apple cider and sour cream.
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Gradually add the dry ingredients to the creamed mixture alternately with the cider mixture, beginning and ending with the dry ingredients. Mix until just combined.
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Pour the batter into the prepared pan, smoothing the top with a spatula.
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Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
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Once cooled, dust with powdered sugar before serving if desired.
Note
- For a more intense apple flavor, you can reduce the apple cider on the stove before adding it to the batter.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- If you prefer a glaze, you can make a simple icing with powdered sugar, apple cider, and a pinch of cinnamon.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
