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Apple Cider Pound Cake Recipe
Ash Tyrrell

Apple Cider Pound Cake Recipe

I made this apple cider pound cake on the first chilly weekend of the season, and honestly, it changed my mind about what fall baking should feel like. I wasn't sure if reducing cider into the batter would actually come through in the final slice, but it does, in the best way
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Unsalted butter 3/4 cup, softened – gives the cake its rich, dense pound cake texture, so let it sit out until truly soft.
  • Granulated sugar 1 1/2 cups – sweetens the batter and helps the butter whip up light and fluffy.
  • Large eggs 3, room temperature – bind everything together and add structure, so pull them out early.
  • All-purpose flour 1 1/2 cups – builds the crumb, spooning it into the cup instead of scooping to avoid a dense cake.
  • Baking powder 1/4 tsp – gives just a little lift without making the cake too airy.
  • Salt 1/4 tsp – balances the sweetness and rounds out the flavor.
  • Apple cider 1/2 cup, plus 1-2 tbsp for glaze – the star ingredient, use real cider, not apple juice, for the deepest flavor.
  • Powdered sugar 1 cup, sifted – forms the base of the glaze, sifting keeps it smooth and lump-free.
  • Ground cinnamon a pinch – adds warmth to the glaze without overpowering the cider flavor.

Method
 

  1. I start by lining my loaf pan with parchment paper, leaving extra hanging over the sides. This makes lifting the finished cake out so much easier later. I give the parchment a good spray with nonstick cooking spray before setting the pan aside.
  2. Next, I add the softened butter and sugar to my stand mixer bowl. I beat them together until the mixture turns pale, light, and fluffy, which usually takes a few minutes. This step traps air that helps the cake rise properly.
  3. I crack the eggs in one at a time, beating well after each addition. Adding them slowly keeps the batter from curdling and helps everything stay smooth and well combined before moving forward.
  4. In a separate bowl, I whisk together the flour, baking powder, and salt. Whisking evenly distributes the leavening agent so I don't end up with random dense or overly airy pockets in the finished cake.
  5. I add the dry mixture and the cider in three alternating additions, starting and ending with the flour mixture. I mix gently after each addition, just until combined, so the batter stays tender instead of tough.
  6. I pour the batter into my prepared pan and tap it firmly on the counter once or twice to release air bubbles. Then I bake it at 350°F for 40 to 50 minutes, until a knife inserted in the center comes out clean.
  7. Once baked, I let the cake rest in the pan for 10 to 15 minutes. Then I run a knife along the edges, lift it out using the parchment flaps, and let it cool completely on a wire rack before adding any glaze.
  8. While the cake cools, I whisk the sifted powdered sugar with apple cider and a pinch of cinnamon until it's smooth. I adjust the cider amount slowly until the glaze reaches a pourable, slightly thick consistency.
  9. Once the cake is completely cool, I pour the glaze evenly over the top, letting it drip naturally down the sides. I let it set for a few minutes before slicing so it doesn't slide right off.

Notes

  • I always bring my butter and eggs to true room temperature, since cold ingredients never blend as smoothly for me.
  • I stop mixing the moment the batter looks combined, because overmixing has made my cake tough before.
  • I test doneness a few minutes early since ovens vary, and a dry cake is hard to fix afterward.
  • I let the cake cool completely before glazing, or my glaze slides right off instead of setting.
  • I sometimes reduce a bit of extra cider on the stove first for an even deeper apple flavor.