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Apple Cider Pound Cake

Apple cider pound cake made with a reduced cider base for a tight, tender crumb and a sweet drizzle that sets into a soft shell. Butter-creamed texture bakes into a loaf that slices cleanly with warm cinnamon apple flavor.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup apple cider Use for reducing down to 1/2 cup.
  • 1 cup unsalted butter Softened to room temperature for creaming.
  • 1.75 cup granulated sugar
  • 4 eggs Large; room temperature for best batter.
  • 2 tsp vanilla extract
  • 3 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 cup sour cream Bring to room temperature if possible.
For the drizzle
  • 1 cup powdered sugar
  • 2 tbsp apple cider For mixing into the glaze (use non-reduced cider unless your reduced portion is enough).

Equipment

  • 1 sheet pan
  • 1 9x5-inch loaf pan

Method
 

Reduce cider
  1. Simmer the apple cider until reduced to 1/2 cup, then cool completely.
  2. Let the reduced cider come to room temperature so it won’t seize the batter when mixed.
Prep pan and preheat oven
  1. Preheat the oven to 325°F and grease and flour a 9x5-inch loaf pan.
  2. Place the loaf pan on a sheet pan so it bakes evenly and catches any drips.
Mix batter
  1. Cream the softened unsalted butter and granulated sugar for 4 minutes.
  2. Beat in the eggs and vanilla extract until the mixture looks smooth and lighter in color.
  3. Fold in the all-purpose flour, baking powder, salt, and ground cinnamon, alternating with sour cream and the reduced cider.
  4. Pour the batter into the prepared loaf pan and level the top.
Bake and cool
  1. Bake at 325°F for 70 to 80 minutes, until a toothpick inserted near the center comes out clean.
  2. Cool the loaf in the pan for 15 minutes, then transfer to a rack.
Make drizzle and finish
  1. Whisk powdered sugar with 2 tablespoons apple cider until smooth and pourable.
  2. Drizzle over the warm-but-not-hot cake so the glaze sets into a soft shell.

Notes

Pro tip: use room-temperature eggs and butter for the finest crumb and smooth batter. Store the cooled cake covered in the fridge up to 5 days; slice and freeze up to 2 months (thaw overnight in the refrigerator). Dietary swap: for a lighter option, use low-fat sour cream without changing the baking temperature or timing.