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.
Ingredients
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan generously with butter or nonstick spray, then dust with flour.
- 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.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy, about 3-4 minutes.
- Beat in eggs, one at a time, scraping down the sides after each.
- Mix in sour cream or Greek yogurt and vanilla extract. Slowly pour in the cooled reduced apple cider.
- Gradually add dry ingredients to wet ingredients, mixing on low speed or gently folding with a spatula until just combined.
- Transfer batter to prepared pan and smooth the top. Mix topping sugar and cinnamon, then sprinkle over the batter if desired.
- 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.
- 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