This Apple Cider Pound Cake is a lovely blend of sweet apple flavors and a soft, buttery texture. It’s the perfect treat for cozy afternoons!
I’m always excited to enjoy a slice with my afternoon tea. Just a tip: add a sprinkle of cinnamon on top for an extra yummy touch! 🍏☕
Key Ingredients & Substitutions
Butter: Unsalted butter is key for flavor. If you’re dairy-free, you can use coconut oil or a plant-based butter instead. Just make sure it’s softened for easy mixing!
Apple Cider: Choose a fresh, flavorful apple cider for the best taste. If you can’t find cider, good quality apple juice works as a substitute, but the flavor might be a bit sweeter.
Sour Cream: This adds moisture and richness. If you need a substitution, Greek yogurt works well and gives a nice tang without losing that creaminess.
Spices: The cinnamon and nutmeg create a warm flavor profile. If you want to get creative, try adding a pinch of allspice or cardamom for an extra twist!
Why is Properly Mixing Important?
Mixing is crucial to achieve a light and fluffy pound cake. Here’s how to do it right:
- Beat softened butter with sugar until it’s fluffy. This step incorporates air, making your cake rise nicely.
- Add eggs one by one, mixing well. This ensures each egg gets fully incorporated, promoting a smooth batter.
- Alternate adding dry and wet ingredients. This helps to maintain the cake’s structure and avoids overmixing, which can make it dense.
Taking your time with these steps leads to a much better texture in your pound cake. Happy baking!
Apple Cider Pound Cake
Ingredients You’ll Need:
Essential Ingredients:
- 1 cup unsalted butter, softened
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 2 1/4 cups granulated sugar
- 1/2 cup sour cream
- 1 cup apple cider
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp apple cider
- 1/4 tsp ground cinnamon
How Much Time Will You Need?
This delightful Apple Cider Pound Cake will take about 20 minutes of preparation time and around 60–70 minutes of baking time. After baking, you’ll want to allow it to cool for about 15 minutes in the pan before transferring it to a wire rack. Plan for a total of about 1 hour 45 minutes before you can slice and enjoy your cake!
Step-by-Step Instructions:
1. Prepare the Oven and Bundt Pan:
Start by preheating your oven to 350°F (175°C). Make sure your bundt pan is greased and floured well so that your cake comes out easily after baking. You can use cooking spray or butter, followed by a light dusting of flour.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk these together until well blended. This helps distribute the leavening agents and spices evenly in your cake.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated sugar until it becomes light and fluffy, which should take about 3–5 minutes. This step is crucial as it incorporates air into the mixture for a lighter cake texture.
4. Add Eggs and Wet Ingredients:
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract until everything is well combined.
5. Combine Dry and Wet Ingredients:
Gradually add your dry ingredient mixture to the butter mixture, alternating with the apple cider. Start and end with the dry ingredients. Mix gently until just combined to avoid over-mixing, which can make the cake dense.
6. Bake the Cake:
Pour the batter into the prepared bundt pan and smooth out the top with a spatula. Place it in the oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
7. 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.
8. Make the Glaze:
While the cake is cooling, prepare your glaze. In a bowl, whisk together powdered sugar, apple cider, and cinnamon until smooth. If the glaze is too thick, add a bit more cider until you reach your desired consistency.
9. Drizzle and Serve:
Once the cake has completely cooled, drizzle the glaze over the top and finish with a light dusting of powdered sugar. Slice it up and enjoy with a cozy cup of tea or coffee!
Enjoy your delicious, moist Apple Cider Pound Cake! Perfect for those autumn vibes or any time you crave something sweet.
Can I Substitute the Eggs in This Recipe?
Yes! If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes). These will help keep the cake moist while providing binding similar to eggs.
How Do I Store Leftover Pound Cake?
Store leftover Apple Cider Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Add Nuts or Other Mix-ins?
Absolutely! Feel free to fold in about 1 cup of chopped walnuts or pecans into the batter before baking for added texture and flavor. Diced apple pieces can also be a delicious addition, just make sure they’re well-drained if using fresh apples to prevent excess moisture.
What Can I Use Instead of Apple Cider?
If apple cider isn’t available, you can substitute it with apple juice for a similar flavor, or even use a mixture of water and a bit of apple extract to capture the apple essence. Just keep in mind that the flavor profile may vary slightly depending on the substitute used.
