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Apple Cider Pound Cake

Apple cider pound cake with a dense, tender crumb and a glossy cider glaze. Reduced apple cider is blended into the batter and baked in a greased-and-floured bundt pan for a golden ridged cake.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 1 cup unsalted butter, softened
  • 2.25 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup apple cider, reduced to 1/2 cup
  • 0.5 cup sour cream
Cider glaze
  • 1 cup powdered sugar
  • 3 tbsp apple cider
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Reduce the apple cider and prep the pan
  1. Reduce 1 cup apple cider to 1/2 cup over medium heat, then cool completely.
  2. Preheat oven to 325F, then grease and flour a 10-inch bundt pan.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  2. Beat unsalted butter and granulated sugar until very light and fluffy, about 5 minutes.
  3. Add eggs one at a time, then mix in vanilla extract and the reduced apple cider.
  4. Alternate adding the flour mixture and sour cream, beginning and ending with flour, mixing just until combined.
Bake and glaze
  1. Pour the batter into the prepared bundt pan, then bake 70-80 minutes until a toothpick comes out clean.
  2. Cool the cake in the pan for 15 minutes, invert, and cool completely.
  3. Whisk powdered sugar, apple cider, and cinnamon to make the cider glaze, then drizzle over the cooled cake.

Notes

Pro tip: cool the reduced apple cider completely before mixing it in so the batter stays emulsified and bakes evenly. Store wrapped at room temperature for up to 2 days or in the fridge for up to 5 days; freeze slices for up to 2 months. For a slightly lighter version, replace sour cream with full-fat Greek yogurt for similar tang and moisture.