Apple Cider Pound Cake Recipe: Easy Cozy Fall Dessert to Bake

The scent of apple cider simmering with cinnamon and brown sugar—that’s what hits you first when you bake an apple cider pound cake. I remember the first time I tried this recipe, the kitchen smelled like a cozy fall festival, and it instantly made me forget about the rainy day outside. Apple cider pound cake isn’t just another autumn treat; it’s the kind of dessert that makes you want to wrap up in a blanket and call your friends over for coffee and stories. When I stumbled onto apple cider pound cake, I was actually looking for something to do with leftover apple cider after a hayride (you know, that giant jug you buy and then realize you can’t drink it all?). The first few attempts were a bit lumpy, sometimes dense, but after trying different flour ratios and figuring out the perfect amount of spice, I landed on this irresistibly moist cake that’s now a family favorite.

Why apple cider pound cake? Well, it’s a simple way to bring the taste of fall indoors, especially when you’re craving something sweet but don’t want anything too fussy. The apple cider gives it this lovely tang, while the buttery pound cake texture makes each bite feel indulgent but not heavy. And honestly, it’s way easier than it looks—no fancy equipment, no weird steps, just classic baking with a twist. If you’ve got busy mornings, picky eaters, or just a need for something warm and comforting, this cake is for you. I’ve tested it over a dozen times (seriously, my neighbors are getting spoiled!) and it always turns out perfectly. So, if you’re looking for a cozy fall dessert, apple cider pound cake is about to become your go-to recipe. Let’s get baking!

Why You’ll Love This Recipe

• Quick & Easy: This apple cider pound cake comes together in just over an hour—perfect for when you need a last-minute dessert or a spontaneous baking session.
• Simple Ingredients: You probably already have most of what you need in your pantry. Apple cider, flour, sugar, butter, eggs, and a handful of spices—nothing complicated or expensive here.
• Perfect for Fall Gatherings: Whether it’s a weekend brunch, a potluck with friends, or just a lazy Sunday afternoon, this cake fits right in. It’s warm, comforting, and just screams autumn.
• Crowd-Pleaser: Kids love the sweet flavor, adults appreciate the hint of spice, and honestly, everyone always asks for seconds (or the recipe!).
• Unbelievably Delicious: The combination of tangy apple cider and buttery pound cake is something special. Each slice is moist, tender, and loaded with cozy flavor.

I’ve made a lot of pound cakes, but the apple cider pound cake stands out because of how the cider infuses every bit of the crumb, giving it a depth you don’t get from plain milk or cream. The trick I stumbled upon—reducing the cider before adding it—makes the flavor pop without making the batter soggy. There’s also a little cinnamon-sugar sprinkle that goes on top (totally optional, but highly recommended) that gives each bite a sweet crunch. This recipe isn’t just another pound cake—it’s my best version yet, tested and tweaked until the fall flavors shine through.

Honestly, it’s the kind of cake that makes you close your eyes and smile after the first bite. There’s something magical about how apple cider pound cake brings people together. It’s not just dessert—it’s a moment of comfort in a busy world. Whether you want to impress guests or just treat yourself, this cake delivers warmth, nostalgia, and pure autumn joy every time.

Ingredients Needed

This apple cider pound cake recipe uses everyday ingredients to create a show-stopping fall dessert. Most of what you need is probably already in your kitchen, and I’ll share a few tips for picking the best versions or making smart swaps if you’re missing something.

• For the Cake Batter:
  • 2 cups (480ml) apple cider (preferably unfiltered for full flavor)
  • 2 1/2 cups (325g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed (adds richness)
  • 4 large eggs, room temperature
  • 1/4 cup (60ml) sour cream or plain Greek yogurt (for extra moisture)
  • 1 teaspoon vanilla extract
• For the Cinnamon Sugar Topping (optional):
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Ingredient Notes & Substitutions:

• Apple cider: Look for unfiltered, locally pressed if possible. It’s richer and more flavorful. If you only have juice, it’ll work—but the flavor’s a bit milder.
• Flour: You can swap half for whole wheat flour for a nuttier flavor (texture will be a tad denser).
• Sour cream or yogurt: Greek yogurt works great, and you could use a dairy-free version if needed.
• Butter: If you’re out, margarine is okay but the taste won’t be as rich.
• Spices: Feel free to add a pinch of cloves or allspice for extra warmth.
• Eggs: Make sure they’re at room temp—cold eggs can make the batter curdle.
• Brown sugar: Adds a deeper flavor, but you can use all white sugar if you’re out.

I usually stick with King Arthur flour and local orchard cider—those choices always give the cake a nice, consistent crumb and real apple flavor. If you’re baking in summer (hey, no judgment), swap the cider for pear nectar and add some fresh diced pears to the batter. For gluten-free, use 1:1 baking flour instead of regular flour. The recipe is pretty forgiving, so don’t stress if you need to make a swap!

Equipment Needed

Apple cider pound cake doesn’t need fancy gadgets, but a few reliable tools make things smoother.

• Bundt pan (10-12 cup capacity): Classic for pound cakes, but you can use a loaf pan or two if needed—just check for doneness earlier.
• Medium saucepan: For reducing the apple cider.
• Large mixing bowl: For combining dry and wet ingredients.
• Electric mixer (stand or hand): Makes creaming butter and sugar easier, but a whisk and elbow grease work in a pinch.
• Rubber spatula: For scraping the bowl clean (and taste-testing the batter, you know).
• Measuring cups and spoons: For precise amounts—accuracy matters here!
• Wire rack: For cooling the cake evenly after baking.

If you don’t have a Bundt pan, I’ve used two standard loaf pans before—just shorten the bake time by about 10 minutes and watch for golden edges. My old hand mixer has survived dozens of pound cakes, but a sturdy balloon whisk works if you’re up for a workout. For cleaning Bundt pans, a soft brush is helpful for getting into the nooks (trust me, nothing sticks quite like pound cake!). If you’re on a budget, most tools can be thrifted or borrowed—no need to go fancy.

Preparation Method

Ready to bake the best apple cider pound cake? Here’s exactly how to do it, step by step—plus the little things I’ve learned along the way, so you can skip the rookie mistakes.

1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease your Bundt pan generously with butter or nonstick spray, then dust with flour to prevent sticking.
2. Reduce the Apple Cider: Pour 2 cups (480ml) apple cider into a medium saucepan. Simmer over medium heat until reduced to about 3/4 cup (180ml), 20-25 minutes. It should look syrupy and smell intensely apple-y. (Don’t rush this—if you skip reducing, your cake will be soggy and bland.) Let cool slightly.
3. Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups (325g) flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, and 1/2 tsp nutmeg. (I always sift the flour if it’s clumpy—makes for a lighter cake!)
4. Cream Butter & Sugars: In another bowl, beat 1 cup (226g) butter, 1 1/4 cups (250g) granulated sugar, and 1/2 cup (100g) brown sugar until pale and fluffy, about 3-4 minutes. Use medium speed if you’re using an electric mixer.
5. Add Eggs: Beat in 4 eggs, one at a time, scraping down the sides after each. Batter may look a little curdled after eggs, but it’ll smooth out soon.
6. Add Wet Ingredients: Mix in 1/4 cup (60ml) sour cream or Greek yogurt and 1 tsp vanilla extract. Then, slowly pour in the cooled reduced apple cider. (If the batter splits a bit, don’t panic—just keep mixing.)
7. Combine & Finish Batter: Gradually add dry ingredients to wet ingredients, mixing on low speed or gently folding with a spatula. Batter should be thick but smooth. (If you overmix, cake gets tough—so stop as soon as it’s combined!)
8. Pour & Sprinkle: Transfer batter to prepared pan. Smooth the top with a spatula. For extra crunch, mix 2 tbsp sugar with 1/2 tsp cinnamon and sprinkle over the top.
9. Bake: Bake on the center rack for 55-65 minutes. Check with a toothpick at 55 minutes—it should come out clean or with a few moist crumbs. (If the top browns too fast, tent with foil at 40 minutes.)
10. Cool & Release: Let cake cool in the pan for 15 minutes, then carefully turn out onto a wire rack. Cool completely before slicing (unless you love gooey warm cake—then go for it!).

Troubleshooting: If your cake sinks, the cider may not have been reduced enough. If it’s dry, it was probably overbaked (start checking at 50 minutes). For extra moistness, add an extra spoonful of yogurt next time. The batter should smell spicy and apple-y, and the cake should feel springy to the touch when done.

Personal tip: I always use a silicone spatula to get every last bit of batter into the pan—don’t waste those good flavors!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for making apple cider pound cake turn out perfectly every single time. Here’s what I’ve learned (sometimes the hard way!).

• Reduce Apple Cider Carefully: Don’t crank the heat—the cider should simmer, not boil. If you’re impatient, you risk burning it and losing flavor. Stir occasionally and keep an eye on the level.
• Room Temperature Ingredients: Butter, eggs, and yogurt mix together best when they’re not cold. The batter emulsifies better, giving you a smooth cake that isn’t dense.
• Don’t Overmix: Once you add the flour, mix just until combined. Overworking the batter makes the cake tough (learned that lesson after a few brick-like attempts!).
• Bundt Pan Prep: Grease every nook and cranny—especially if your pan has lots of curves. I use a pastry brush for butter and a sifter for flour.
• Check for Doneness: Every oven is a little different. Start checking at 55 minutes, and use a toothpick or skewer. If it comes out with wet batter, keep baking—but if it’s just a few crumbs, you’re good.
• Cool Before Slicing: Tempting as it is, wait until the cake cools. Slicing too soon means it’ll fall apart and be a bit gummy.
• Multitasking: While the cider reduces, prep your other ingredients to save time. I clean as I go—makes the final cleanup much easier!

My biggest mistake? Forgetting to reduce the cider long enough. The cake tasted bland and was overly moist. Now, I always set a timer and watch the liquid carefully. For consistent results, use the same pan each time—different shapes can change the bake time. And don’t be afraid to adjust the spices to your liking; sometimes I add a little ginger for extra zing!

Variations & Adaptations

Apple cider pound cake is super flexible—here are a few ways to switch it up based on your tastes, dietary needs, or what’s in season.

• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. I’ve used Bob’s Red Mill and had great luck. Texture is slightly different but still moist and flavorful.
• Dairy-Free Option: Swap butter for a vegan baking stick and use coconut yogurt instead of sour cream. The subtle coconut flavor actually pairs nicely with apple.
• Spiced Pear Pound Cake: In spring or summer, replace apple cider with pear nectar and add 1 cup diced fresh pears to the batter. It’s a lighter twist and just as tasty.
• Maple Glaze: Drizzle cooled cake with a simple glaze made from powdered sugar and pure maple syrup for extra autumn vibes.
• Nutty Crunch: Fold in 1/2 cup chopped toasted pecans or walnuts for more texture.
• Allergen Substitutions: If you need an egg-free version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). Texture will be a bit heavier, but still delicious.

I’ve personally tried adding diced apples to the batter—they add little pockets of tartness, but you need to chop them small or they’ll sink. For a holiday twist, sprinkle the top with dried cranberries before baking. No matter how you adapt it, the base apple cider pound cake is strong enough to handle almost any variation!

Serving & Storage Suggestions

Apple cider pound cake tastes best just slightly warm or at room temperature. For a pretty presentation, slice thick wedges and dust with a little powdered sugar or serve with whipped cream.

• Serve With: Hot coffee, chai, spiced tea, or even a scoop of vanilla ice cream for dessert. It’s also lovely alongside fruit salad or on a holiday brunch buffet.
• Storing: Keep leftovers tightly wrapped in plastic or in an airtight container at room temperature for up to 3 days. The flavor deepens overnight—second day slices are even better.
• Freezing: Wrap individual slices in parchment and freeze for up to 2 months. Thaw at room temp, or microwave gently for 10-15 seconds.
• Reheating: Warm slices in a toaster oven or microwave for a few seconds. If reheating a whole cake, cover with foil and heat in a low oven (300°F/150°C) for 10-15 minutes.

Don’t forget to let the cake cool completely before storing—warm cake wrapped up can get soggy. I love sneaking a slice for breakfast, especially once the spices have settled in overnight. Let’s face it, cake for breakfast is never a bad idea!

Nutritional Information & Benefits

Each slice of apple cider pound cake (1/12th of the cake) is approximately 320 calories, with 15g fat, 45g carbohydrates, 4g protein, and 22g sugar. It’s not exactly diet food, but the real apple cider and spices do add a little bonus.

• Key Benefits: Apple cider brings antioxidants and vitamin C. Cinnamon and nutmeg are naturally anti-inflammatory and help balance blood sugar.
• Dietary Notes: Easily adapted to gluten-free or dairy-free diets. Contains eggs, wheat, and dairy unless substitutions are made.
• Allergens: Contains wheat, dairy, and eggs. Use swaps above for allergies.

I like knowing what’s in my cake—no preservatives, no artificial flavors, just real stuff you can pronounce. If you’re watching your sugar, reduce the topping or swap in a sugar alternative. This cake is about balance, comfort, and a touch of seasonal nutrition!

Conclusion

If you’re ready for a taste of fall, apple cider pound cake is truly irresistible. It’s easy, cozy, and guaranteed to fill your home with the best autumn smells. Whether you keep it classic or try a fun variation, it’s the sort of recipe that becomes a tradition—one you’ll look forward to every year.

I love this cake for its simplicity and the way it brings people together. There’s just something special about sharing a homemade dessert that’s packed with seasonal flavor. Don’t be afraid to make it your own—swap ingredients, add toppings, or play with the spices. Baking should be fun, and this recipe is forgiving enough for everyone.

So, go ahead—bake, share, and let me know how it turns out! Drop a comment below with your twist on apple cider pound cake or share your favorite way to serve it. Happy fall baking, friends!

Frequently Asked Questions

Can I use apple juice instead of apple cider?

Yes, you can use apple juice if you’re out of cider, but the flavor will be a little lighter. For best results, choose unsweetened juice and reduce it just like cider.

How do I know when the pound cake is done?

Insert a toothpick or skewer into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it’s wet, bake for another 5-10 minutes and check again.

Can I freeze apple cider pound cake?

Definitely! Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature or microwave gently before serving.

What’s the secret to a moist pound cake?

Reducing the cider for concentrated flavor, using sour cream or Greek yogurt, and not overbaking are key. Room temp ingredients also help keep the texture light and tender.

Can I make this recipe gluten-free?

Absolutely. Substitute the flour with a 1:1 gluten-free baking blend. The cake will be slightly denser but still delicious and full of apple flavor!

Apple Cider Pound Cake

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• Author: Emily Rhodes
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x

Print Recipe

Print Recipe

Description

This cozy apple cider pound cake is a moist, buttery dessert infused with reduced apple cider and warm spices, perfect for fall gatherings or a comforting treat. Simple ingredients and easy steps make it a crowd-pleaser that fills your kitchen with the scent of autumn.

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Ingredients

Scale 1x2x3x

• 2 cups (480ml) apple cider (preferably unfiltered)
• 2 1/2 cups (325g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (226g) unsalted butter, softened
• 1 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 4 large eggs, room temperature
• 1/4 cup (60ml) sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar (for topping, optional)
• 1/2 teaspoon ground cinnamon (for topping, optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a Bundt pan generously with butter or nonstick spray, then dust with flour.
2. Pour apple cider into a medium saucepan. Simmer over medium heat until reduced to about 3/4 cup (180ml), 20-25 minutes. Let cool slightly.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy, about 3-4 minutes.
5. Beat in eggs, one at a time, scraping down the sides after each.
6. Mix in sour cream or Greek yogurt and vanilla extract. Slowly pour in the cooled reduced apple cider.
7. Gradually add dry ingredients to wet ingredients, mixing on low speed or gently folding with a spatula until just combined.
8. Transfer batter to prepared pan and smooth the top. Mix topping sugar and cinnamon, then sprinkle over the batter if desired.
9. Bake on the center rack for 55-65 minutes. Check with a toothpick at 55 minutes; it should come out clean or with a few moist crumbs.
10. Let cake cool in the pan for 15 minutes, then turn out onto a wire rack. Cool completely before slicing.

Notes

Reduce apple cider carefully for concentrated flavor. Use room temperature ingredients for best texture. Don’t overmix after adding flour. Grease Bundt pan thoroughly to prevent sticking. Cake can be made gluten-free or dairy-free with substitutions. Store tightly wrapped at room temperature for up to 3 days or freeze slices for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1/12th of cake
• Calories: 320
• Sugar: 22
• Sodium: 220
• Fat: 15
• Saturated Fat: 9
• Carbohydrates: 45
• Fiber: 1
• Protein: 4

Keywords: apple cider pound cake, fall dessert, easy pound cake, autumn baking, cozy cake, apple cider recipe, bundt cake, cinnamon cake, moist pound cake