Print

Apple Cider Pound Cake with Easy Spiced Glaze

apple cider pound cake - featured image
Print Recipe

This cozy apple cider pound cake is infused with reduced apple cider and warm spices, then topped with a sweet spiced glaze. It’s the perfect fall dessert—moist, tender, and bursting with autumn flavor.

Ingredients

Scale
  • 2 cups apple cider (preferably fresh)
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice (optional)
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • For the Spiced Glaze:
  • 1 cup powdered sugar, sifted
  • 2–3 tbsp reduced apple cider (from above)
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch ground cloves (optional)
  • 1 tbsp unsalted butter, melted (optional)

Instructions

  1. Pour 2 cups apple cider into a medium saucepan and simmer over medium heat for 20–30 minutes until reduced to about 1 cup. Cool to room temperature.
  2. Grease a 10-cup Bundt pan (or two loaf pans) generously with butter or nonstick spray and dust with flour.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  4. In another bowl, beat butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
  6. With mixer on low, add half the dry ingredients to the butter mixture. Mix in sour cream, then add the remaining dry ingredients.
  7. Pour in the cooled, reduced apple cider and mix until just combined. Do not overmix.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake at 350°F for 55–65 minutes (Bundt) or 45–50 minutes (loaf pans), until golden brown and a toothpick inserted comes out clean.
  10. Let cool in pan for 15–20 minutes, then turn out onto a wire rack.
  11. For the glaze: In a small bowl, whisk powdered sugar, reduced cider, cinnamon, nutmeg, cloves, and melted butter (if using) until thick and pourable.
  12. While cake is still slightly warm, pour glaze over the top and let set for 15 minutes before slicing.

Notes

Reduce the cider until syrupy for maximum flavor. Use room temperature ingredients for a tender crumb. If using loaf pans, check for doneness earlier. Glaze the cake while warm for best absorption. For gluten-free or dairy-free adaptations, swap flour and dairy ingredients as needed.

Nutrition

Keywords: apple cider pound cake, fall dessert, spiced glaze, autumn cake, easy pound cake, bundt cake, apple cake, holiday baking

Find it online: https://atomicbite.com/apple-cider-pound-cake-recipe-easy-spiced-glaze-for-fall-dessert/