This Apple Cider Pound Cake is moist and packed with cozy flavors of cinnamon and apples. It’s perfect for a sweet treat with your coffee or as a dessert!
Baking this cake fills the kitchen with such a lovely smell, you might want to invite your neighbors over just to share! I love enjoying a warm slice with a scoop of ice cream on top. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is a primary ingredient for structure. If you’re looking for a gluten-free option, you can use gluten-free all-purpose flour, which works quite well in cakes!
Unsalted butter: Fresh butter gives a rich flavor. You could substitute with coconut oil or margarine, but the taste might vary a bit. I suggest using butter for the best flavor!
Sour cream: This keeps the cake moist and adds a slight tang. Greek yogurt is a great substitute, or you can use buttermilk if that’s what you have on hand.
Apple cider: For an intense apple flavor, fresh apple cider is best. If you don’t have it, use unsweetened applesauce mixed with a bit of water or even apple juice in a pinch!
How Can I Ensure My Cake is Light and Fluffy?
The key to a fluffy cake is all in the creaming process. When you beat the butter and sugar together, you’re incorporating air, which helps to leaven the cake. Here’s how to do it right:
- Start with softened butter (not melted) to make creaming easier.
- Beat the butter and sugar together until it’s light and fluffy, around 3-5 minutes. This is crucial!
- Add eggs one at a time, mixing well after each addition for a uniform batter.
Mixing the dry and wet ingredients alternately helps prevent overmixing. This process ensures your cake remains tender. Remember, less mixing is key after combining wet and dry to avoid a dense cake!
How to Make Apple Cider Pound Cake
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
- 1/2 cup sour cream (or plain Greek yogurt)
For Garnish:
- Powdered sugar for dusting
- Optional: cinnamon sticks for garnish
How Much Time Will You Need?
This delightful Apple Cider Pound Cake takes about 20 minutes to prepare and 65 to 75 minutes to bake. You’ll want to let it cool for a bit after baking, totaling around 1 hour and 45 minutes from start to finish. Perfect for an afternoon baking session!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 325°F (163°C). While that’s warming up, grease and flour a bundt cake pan or a loaf pan. This helps the cake release easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these dry ingredients ahead of time helps ensure an even distribution of leavening agents and spices. Set this bowl aside for now!
3. Cream Butter and Sugar:
In a large bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy, around 3-5 minutes. This step is important for a tender cake!
4. Add the Eggs and Vanilla:
Next, add in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will add a lovely flavor to the cake.
5. Combine Cider and Sour Cream:
In a small bowl or measuring cup, mix together the apple cider and sour cream until well combined. This helps add moisture and flavor to the cake!
6. Alternate Dry and Wet Ingredients:
Now, it’s time to bring it all together! Gradually add the flour mixture and the cider mixture to the butter mixture, starting and ending with the flour mixture. Mix just until everything is combined—be careful not to overmix, or your cake might become dense!
7. Baking the Cake:
Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Place it in the oven and bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Enjoy the wonderful aroma filling your kitchen!
8. Cooling the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. This makes it easier to remove without breaking. After that, carefully invert the cake onto a wire rack to cool completely.
9. Finishing Touches:
Once the cake is completely cooled, dust the top with powdered sugar for a lovely finishing touch. You can also add cinnamon sticks for garnish if desired!
10. Serve and Enjoy:
Slice your beautiful Apple Cider Pound Cake and serve it up! It’s delightful with a cup of tea or coffee, perfect for gatherings or just a cozy treat at home.
This tender and moist Apple Cider Pound Cake is sure to bring warmth and comfort to your table all year round. Enjoy!
Can I Use a Different Type of Pan?
Yes, you can! While a bundt cake pan is traditional for this recipe, you can also use a loaf pan or even individual ramekins. Just be sure to adjust the baking time accordingly—smaller pans may bake faster, so start checking for doneness 10-15 minutes earlier.
Can I Make This Cake Without Eggs?
Absolutely! You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes to thicken). This will keep the cake moist and still delicious!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw at room temperature before serving!
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped apples, walnuts, or pecans make great additions. Just be sure to fold them in gently during the mixing process to avoid overmixing the batter. About 1 cup of mix-ins usually works well!
