There’s something about the warm, spicy scent of apple cider that just wraps you up in a hug on a crisp fall afternoon. I remember my grandma’s kitchen filled with that unmistakable aroma, the way it crept through the house and made everyone pause what they were doing. This apple cider pound cake? It reminds me of those cozy moments, but with a modern twist that my family can’t get enough of. It’s denser than your average spice cake, richer but still light enough to slice generously—kind of like a love letter between an old-fashioned pound cake and the sparkling charm of apple cider. If you’ve ever been hooked on that classic apple cinnamon muffin or dreamed of cider doughnuts but want something more cake-like and substantial, you’re going to adore this. It’s one of those recipes I find myself turning to when the leaves start turning and the craving for something sweet yet comforting kicks in.
What is Apple Cider Pound Cake?
Think of apple cider pound cake as a cozy cousin to the traditional pound cake, but with a delicious autumn twist. It’s essentially a dense, buttery cake where apple cider replaces some of the liquid to soak the batter in gentle, spiced sweetness. That little substitution transforms the whole vibe from a plain vanilla dessert to something that tastes like fall exploded on your tongue—in the best way possible. The “pound cake” part refers to its classic roots, where traditionally, a pound each of butter, sugar, eggs, and flour were used (though modern recipes like this one have gotten a bit more flexible). Adding that apple cider isn’t just a flavor boost; it also brings moisture and a subtle tang that keeps the cake from feeling heavy or dry. It’s really approachable, too. You don’t need any fancy ingredients or special equipment, which is why it’s become a staple in my house whenever the apples start showing up at the farmers market.
Why you’ll love this recipe?
I could go on and on about this apple cider pound cake, but what I love most about it is how beautifully it balances simple ingredients with complex flavors. First off, the flavor is just spot-on—there’s the buttery promise of a pound cake with warm apple cider notes and a hint of cinnamon and nutmeg that make your whole kitchen smell amazing before you even take a bite. The crust crisps up just enough to give a little snap, while the inside stays moist and soft enough to almost melt. Honestly, this is the kind of cake my kids sneak slices of when they think I’m not looking.
It’s also ridiculously easy. You toss everything in a bowl—no beating egg whites or juggling multiple bowls here—and it comes together quickly on busy mornings or lazy weekends. I’m all about recipes that don’t make me feel like I need half a day to pull off.
Another reason this apple cider pound cake is a winner? Cost. You likely already have most of these ingredients in your pantry—a little butter, flour, sugar, some eggs—and if you’re like me, a bottle of apple cider from last week’s market. It’s such a budget-friendly way to create something that tastes fancy without breaking the bank.
Last but not least, versatility. This cake is just as happy with a morning cup of coffee as it is dressed up with a scoop of vanilla ice cream for dessert. You can even tweak the spices or swap out the glaze to suit your mood or whatever’s in the fridge. If you love recipes like my cinnamon zucchini bread or my spiced pumpkin loaf, this apple cider pound cake fits right into your rotation.
How do I make apple cider pound cake?
Quick Overview
Making this apple cider pound cake is a breeze, and it’s a lovely change from your typical vanilla or chocolate pound cake. The apples cider adds a subtle tang and moisture that keeps the cake incredibly tender but still dense and rich. What makes this method special is how you layer in the flavors: you mix the wet and dry ingredients separately, then gently combine to avoid overworking the batter, preserving that tender crumb. You’ll swirl in a cinnamon-spiced apple filling which creates beautiful ribbons through the cake, making each slice a little slice of autumn joy. It’s simple enough that even if you don’t bake often, you’ll have a cake that looks and tastes like you’re a total pro.
Ingredients
For the Main Batter:
- 1 cup (2 sticks) unsalted butter, softened – using butter at room temp makes mixing easier and gives that velvety texture I love
- 2 cups granulated sugar – I’ve tried part brown sugar here, but this keeps it lighter and lets the cider shine
- 4 large eggs, at room temperature – these help keep everything rich and moist
- 3 cups all-purpose flour, sifted – fresh and finely sifted for the fluffiest crumb
- 1 teaspoon baking powder – just enough lift without drying out the cake
- ½ teaspoon salt – balances the sweetness and enhances the flavors
- 1 cup apple cider (preferably unfiltered for a deeper flavor) – the star ingredient for that extra autumn zing
- 1 teaspoon vanilla extract – because vanilla brings everything together beautifully
- ½ teaspoon ground cinnamon – subtle warmth without being overpowering
For the Filling:
- ¾ cup apple cider
- ¼ cup brown sugar – adds depth and caramel notes
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg – just a touch for that spicy kick
- Optional: 1 tablespoon cornstarch mixed with 1 tablespoon water – to thicken the filling if you want it less runny for swirling
For the Glaze:
- 1 cup powdered sugar, sifted – for a smooth finish
- 2–3 tablespoons apple cider – whisk in slowly for the right drizzle texture
- 1 teaspoon vanilla extract or a splash of lemon juice for brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 325°F (163°C). I always line my bundt pan or loaf pan with a little butter, then dust it with flour or use non-stick spray with flour to keep that cake from clinging—nothing worse than battling your cake after baking. Set your pan aside and let the oven come to temperature fully while you mix your batter.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Sifting these together not just combines them well, but also keeps the batter airy and light. I learned this trick after a crumbly mishap one time when my spices and leavener weren’t evenly distributed.
Step 3: Mix Wet Ingredients
In a large bowl, beat the butter and sugar together until light and fluffy—this usually takes about 3-5 minutes with a hand mixer. It’s worth the effort because the fluffier your butter and sugar, the lighter your cake will be. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and apple cider last. The cider looks a little thin but trust me, this adds all the moisture and that special punch of flavor.
Step 4: Combine
Now, gently fold the dry ingredients into the wet ingredients in batches using a spatula. I usually do three batches, folding carefully to keep the batter light. Overmixing here is a no-go because it makes the cake tough, so fold until just combined and no big pockets of flour remain.
Step 5: Prepare Filling
Pour the apple cider, brown sugar, cinnamon, and nutmeg into a small saucepan and bring to a gentle simmer over medium-low heat. Let it reduce by about half—it should be thickened but still pourable. If you want the filling thicker for a more distinct swirl, stir in the cornstarch slurry and cook another minute until it’s glossy and coats the back of a spoon. Let it cool while you prep the batter.
Step 6: Layer & Swirl
Pour half of your batter into the prepared pan, then drizzle half of the filling over the batter. Use a butter knife or skewer to gently swirl the filling into the batter, creating beautiful marbled patches. Repeat with the remaining batter and filling, swirling again. The goal is to get random streaks of spiced cider throughout, so don’t overdo the swirling or the pockets will blend together.
Step 7: Bake
Pop the cake into the oven and bake for about 60-70 minutes, but start checking at 55. Ovens can be sneaky! Insert a skewer or toothpick into the thickest part of the cake; it should come out with just a few moist crumbs, not wet batter. If the top starts to brown too quickly, tent with foil. The smell during this stage will have everyone sneaking into the kitchen wondering what you’re baking.
Step 8: Cool & Glaze
Once baked, allow the cake to cool in the pan for about 15 minutes—this helps it set nicely. Then, turn it out onto a cooling rack. While it cools completely, whisk together your powdered sugar, apple cider, and vanilla for the glaze. It should be thick but pourable. Drizzle the glaze over the cooled cake, letting it pool in the nooks and crannies of the swirl. If it’s too runny, add a bit more powdered sugar; too thick, a splash more cider.
Step 9: Slice & Serve
Wait until the glaze sets a bit before slicing—that usually takes about 10-15 minutes. Use a sharp serrated knife and slice gently to keep those swirls intact. Serve slightly warm or at room temperature. Bonus: This cake tastes even better the next day as the flavors really marry!
What to Serve It With
For Breakfast: Nothing beats a slice of this apple cider pound cake with a hot mug of coffee or chai tea. I like to sprinkle a bit of cinnamon sugar on top and plate it with fresh apple slices for a light, satisfying start to the day.
For Brunch: Serve thick slices alongside whipped cream or mascarpone and a side of fresh berries. A mimosa or spiced hot cider pairs perfectly for a special occasion or weekend treat.
As Dessert: Warm a slice slightly, top with vanilla bean ice cream or salted caramel sauce, and a sprinkle of toasted pecans. The combination is like fall on a plate, and my family literally devours this after holiday dinners.
For Cozy Snacks: Afternoon tea or just a sweet nibble with a splash of milk or cider—the cake’s tender crumb and warming spices bring calm to hectic days. I swear, this cake has saved me on those evenings when I want comfort food but don’t want to fuss.
This apple cider pound cake even became a weekend tradition in our family—something we pull out when the weather turns chilly or the farmer’s market calls our name. It’s simple, satisfying, and feels like a little celebration every time.
Top Tips for Perfecting Your Apple Cider Pound Cake
Apple Cider Prep: Always use a good-quality apple cider with natural spices or fresh-pressed if possible. Avoid overly sweetened or artificially flavored store-bought cider, which can throw off the balance. If yours is too thin, reduce it down like we do for the filling to intensify those flavors.
Mixing Advice: Don’t rush the creaming of butter and sugar—it’s worth 5 minutes of extra work for that fluffy texture. And remember, gentle folding is key to keep the crumb light; overmixing causes a dense bite, which is the one thing you want to avoid in a pound cake.
Swirl Customization: Use a butter knife and swirl in figure eights gently—too many twists and you’ll lose those beautiful marbled patches. I sometimes add a handful of finely chopped apple to the filling for texture—it’s a small twist that adds pops of fresh sweetness without making the cake soggy.
Ingredient Swaps: You can swap half the flour for whole wheat pastry flour for added nuttiness and fiber without sacrificing tenderness. For dairy-free, I’ve used vegan butter and it turned out surprisingly well when I added an extra splash of apple cider to compensate. Also, almond milk works beautifully if you want a gluten-free almond flour mix—though the crumb will be denser.
Baking Tips: Use an oven thermometer to check temperature accuracy—I’ve had more than one cake fall flat due to hot spots or inaccurate dials. If your cake starts browning too fast, cover with foil halfway through baking. Always test with a toothpick rather than relying on timing alone; every oven is different!
Glaze Variations: Try adding honey or maple syrup instead of powdered sugar for a less sweet, more rustic finish. A touch of lemon zest in your glaze brightens the flavor wonderfully, especially if your apples are particularly sweet. Brush on glaze while warm for a glossy finish, or drizzle once the cake is cooled for that pretty drizzle effect.
I’ve learned over the years that patience at each step really pays off with this cake. It’s forgiving but every step from batter mixing to glaze makes a difference—so take your time and enjoy that process. Trust me, your kitchen will smell like magic, and your family will be begging for this recipe.
Storing and Reheating Tips
Room Temperature: Store the apple cider pound cake in an airtight container or wrapped well with plastic wrap. It’ll stay fresh for up to 3 days this way without drying out. I usually keep mine on the kitchen counter covered with a cake dome and it disappears by day two!
Refrigerator Storage: If your kitchen gets warm or you want to keep the cake longer, store it in the fridge tightly wrapped in plastic or in an airtight container. It’ll last about a week, though the texture can firm up a bit, so I recommend warming slices slightly before serving to bring back that soft crumb.
Freezer Instructions: For longer storage, slice the cake and freeze individual pieces wrapped in plastic wrap and then placed in a freezer bag. This cake freezes beautifully for up to 3 months. Thaw overnight in the fridge or warm gently in the microwave for a quick treat.
Glaze Timing Advice: If you plan to store the cake for a few days or freeze it, add the glaze just before serving. Glazes tend to soak in and sometimes lose their shine over time, but freshly added glaze gives that perfect snap or drape every time.
These storage tips have saved me countless times when I’ve baked too much or want to prepare ahead for parties. It keeps the texture and flavor intact, which is no small feat with a cake this rich and moist.
Frequently Asked Questions
Final Thoughts
This apple cider pound cake truly feels like a slice of warmth you can hold in your hands. It’s got that perfect balance of rich, moist crumb with a subtle cider tang and cozy spices that paint your kitchen with nostalgia. Every time I bake it, I’m reminded how a simple switch—like adding apple cider—can turn a classic pound cake into something so fresh and exciting. Whether you’re baking for your family’s weekend breakfast, looking for a last-minute dessert, or craving an afternoon pick-me-up, this cake never disappoints. I’d love to hear your take on it—do you add a little twist? Do you serve it with ice cream or straight-up? Drop a comment below, share your photos, and let’s keep spreading those cozy vibes. Happy baking, friend! Can’t wait to hear how yours turns out.
apple cider pound cake
Ingredients
Main Ingredients
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.125 teaspoon cloves
- 7 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 1 tablespoon sour cream or plain Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup apple cider
- 2 tablespoons granulated sugar for glaze
- 0.33 cup apple cider for glaze
- 2 tablespoons granulated sugar for topping
- 1 teaspoon cinnamon for topping
Instructions
Preparation Steps
- Preheat oven to 350°F. Line the bottom of a 9x5 inch loaf pan with parchment paper, then spray it with nonstick cooking spray or grease and flour it.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, stir melted butter, sugar, and sour cream or Greek yogurt. Beat in eggs one at a time, then stir in vanilla extract. Add apple cider and dry ingredients, stirring just until moistened. Pour batter into prepared pan.
- Bake for 34 to 40 minutes, until a toothpick inserted in the center comes out clean.
- While cake bakes, prepare the glaze by heating 2 tablespoons sugar and 0.33 cup apple cider in a small saucepan over medium heat until boiling. Boil for 1 minute, then remove from heat.
- In a small bowl, mix topping sugar and cinnamon.
- Cool cake in pan for 15 minutes. Loosen edges with knife and carefully remove to a cooling rack set over a cookie sheet. Brush glaze over the top with a pastry brush. Immediately sprinkle with cinnamon sugar topping. Let cool before serving.
- Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. Slice and freeze portions in sandwich bags for best results.
