Apple Cider Pound Cake

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10–12 slices

📝 Ingredients List

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 2 cups apple cider (reduced to 1/2 cup)
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup sour cream

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Electric hand mixer or stand mixer
• Bundt pan or loaf pan
• Measuring cups and spoons
• Small saucepan (for reducing cider)
• Rubber spatula
• Wire cooling rack

👩‍🍳 Step-by-Step Instructions

1. Reduce the Cider: Pour 2 cups of apple cider into a small saucepan. Simmer over medium heat until it reduces to about 1/2 cup. This intensifies the apple flavor! Let it cool to room temperature. 🍎
2. Prep Your Station: Preheat your oven to 350°F (175°C) and grease your baking pan thoroughly with butter or non-stick spray.
3. Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale yellow.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
6. Combine: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and the reduced apple cider. Mix until just combined—be careful not to overmix! ✨
7. Bake: Pour the batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake rest in the pan for 10 minutes before turning it onto a wire rack to cool completely. 🍰

💡 Pro Tips

• Proper Reduction: Don’t skip the cider reduction step! Concentrating the cider is what gives the cake its signature rich, spiced apple flavor.
• Room Temp Matters: Ensure your butter and eggs are at room temperature to create a smooth, emulsified batter.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.

🍰 Variations

• Glaze it: Whisk 1 cup of powdered sugar with 2 tablespoons of apple cider for a simple, sweet drizzle.
• Add Crunch: Fold in 1/2 cup of finely chopped walnuts or pecans for added texture.

❓ FAQ

Can I use store-bought apple juice? No, you need actual apple cider to get the right depth of flavor and proper acidity for the baking soda to react.

Can I make this dairy-free? You can substitute the sour cream with a dairy-free yogurt alternative and the butter with a high-quality vegan baking stick.