This Apple Cider Pound Cake is a delightful twist on a classic treat, made with warm spices and real apple cider. It’s moist, sweet, and perfect for fall!
Whenever I bake this cake, my home smells like a cozy coffee shop. I love serving it with a cup of tea—what a warm hug for the taste buds! 🍏☕️
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cake. If you’re looking for a gluten-free option, you could use a 1:1 gluten-free flour blend. Just check that it’s good for baking!
Apple cider: Fresh cider adds great flavor. If you can’t find it, try using apple juice, but know it will be slightly less rich. Spice things up by adding a splash of apple pie spice if you’d like!
Unsalted butter: Always use unsalted butter for baking since you can control the saltiness. If you’re dairy-free, look for plant-based margarine or coconut oil as replacements. Just ensure it’s solid and not liquid.
Sour cream: This adds moisture and richness. If you prefer or need a dairy-free option, plain yogurt or a plant-based yogurt would work well. It might slightly change the flavor, but it’ll still be tasty!
How Do You Ensure a Perfectly Moist Pound Cake?
To keep your pound cake moist, follow these simple steps. First, be careful not to overmix the batter after adding the dry ingredients. This can lead to a dense cake. Stir just until combined—lumps are okay!
- Use room temperature ingredients, especially butter and eggs. This helps them mix together better, creating a nice, airy texture.
- Don’t open the oven door frequently while baking. It can cause temperature drops, leading to uneven baking.
- Let the cake cool in the pan before inverting it to avoid crumbling. A gentle release will keep that gorgeous shape intact!
Apple Cider Pound Cake
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup apple cider (preferably fresh or unsweetened)
- 1/2 cup sour cream
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 70 to 80 minutes to bake. Plus, allow some extra time for the cake to cool before serving. So, in total, you can expect to spend about 2 hours before enjoying a slice of this delicious pound cake!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (165°C). While that’s warming up, take a 10-cup Bundt pan and grease it thoroughly with butter or cooking spray, followed by a light dusting of flour. This will help your cake come out perfectly when it’s done.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until everything is well combined. Set it aside for now—we’ll use it soon!
3. Creaming the Butter and Sugar:
In a large mixing bowl, grab your electric mixer and cream together the room temperature butter and granulated sugar until it’s light and fluffy. This should take about 4 to 5 minutes. It’s the secret to a soft, moist cake!
4. Adding Eggs and Vanilla:
Add the eggs one at a time to the butter mixture, making sure to beat well after each addition. Once all the eggs are in there, add the vanilla extract and mix until everything is nice and smooth.
5. Combining Cider and Sour Cream:
In another small bowl, mix together the apple cider and sour cream. This sweet mixture will keep our cake moist and flavorful!
6. Mixing it All Together:
Now, alternately add the dry ingredients and the apple cider mixture to the butter and sugar mixture. Start with some flour, then add the cider mixture, and keep alternating until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine!
7. Pouring Into the Pan:
Pour the batter into your prepared Bundt pan and use a spatula to smooth the top. Now, it’s time for baking!
8. Baking the Cake:
Bake the cake in the preheated oven for about 70 to 80 minutes. It’s done when a toothpick inserted in the center comes out clean. If it’s still sticky, give it a few more minutes!
9. Cooling Time:
Once baked, take it out of the oven and allow the cake to cool in the pan on a wire rack for 15 minutes. After that, gently invert the cake onto the rack and let it cool completely before serving.
10. Finishing Touch:
Before slicing, dust the cooled cake with powdered sugar for a sweet touch! Now your Apple Cider Pound Cake is ready to enjoy!
Serve a slice with a warm cup of tea or coffee, and savor every delightful bite!
Can I Use Self-Rising Flour Instead of All-Purpose Flour?
Yes, you can use self-rising flour, but be sure to omit the baking powder and salt from the recipe, as self-rising flour already contains these ingredients. Just make sure to adjust accordingly!
Can I Substitute Different Sweeteners?
Absolutely! You can substitute granulated sugar with brown sugar for a richer flavor. If you want a lower-calorie option, a sugar substitute like Stevia or erythritol works too, but check the package for equivalent measurements as they can vary.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, or freeze it for up to 2 months. Just thaw at room temperature before serving!
Can I Add Nuts or Other Mix-Ins?
Yes! Feel free to add 1 cup of chopped nuts, such as walnuts or pecans, or even some raisins or dried cranberries for added texture and flavor. Just fold them in gently during the last mixing step to avoid overmixing the batter.