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Apple Cider Pound Cake Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 32 servings

Description

This Apple Cider Pound Cake recipe features a moist, spiced cake flavored with fragrant apple cider and warm autumn spices. Topped with a luscious brown butter glaze, it is perfect for fall gatherings or any time you want a cozy, delicious dessert with a tender crumb and rich flavor.

Ingredients

Pound Cake

  • 1 cup unsalted butter, softened (16 tablespoons, 8 oz, 227g)
  • 1/2 cup butter flavored shortening
  • 21 ounces granulated sugar (600g, 3 cups)
  • 6 large eggs (at room temperature)
  • 12.7 ounces all purpose flour (360g, 3 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 8 ounces apple cider (1 cup, at room temperature)
  • 1 teaspoon pure vanilla extract

Brown Butter Glaze

  • 17 ounces powdered sugar (475g, 3 cups)
  • 1/2 cup unsalted butter (8 tablespoons, 4 oz, 113g)
  • 2 teaspoons vanilla extract
  • 4-6 tablespoons milk (as needed to thin glaze)

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (177°C). Generously butter and flour two 9×5 inch loaf pans to prevent sticking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, salt, allspice, nutmeg, baking powder, ground cloves, and cinnamon to ensure even distribution of spices and leavening.
  3. Combine Wet Ingredients: In a separate measuring cup or bowl, stir together the apple cider and vanilla extract. Set aside.
  4. Cream Butter and Shortening: Using a stand mixer fitted with a paddle attachment, beat the softened butter and butter-flavored shortening on medium-high speed until creamy and smooth.
  5. Add Sugar: Gradually add the granulated sugar to the butter mixture, continuing to beat for a full 5 minutes until the batter is light and fluffy. Scrape down the bowl as needed.
  6. Add Eggs: Lower the mixer speed to medium. Add the eggs one at a time, beating each for 1 minute to incorporate fully and create a smooth batter.
  7. Combine Dry and Wet: Reduce mixer speed to low. Add half of the dry ingredients to the butter and egg mixture, mixing just until combined. Next, add the cider and vanilla mixture, mixing just until blended. Finish by adding the remaining dry ingredients, mixing until just combined. Scrape down the bowl to ensure even mixing; the batter should be thick.
  8. Fill Pans: Pour the batter evenly into the prepared loaf pans. Smooth the tops and tap the pans on the counter to release any trapped air bubbles.
  9. Bake: Place the loaf pans on an insulated baking sheet or two stacked baking sheets to promote even baking. Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean.
  10. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn out onto wire racks and cool completely.
  11. Prepare Glaze Surface: Line your work surface with waxed paper to catch drips, and place a wire rack over it. Place the cooled cake loaves on the rack for glazing.
  12. Make Brown Butter: In a small saucepan over medium heat, melt the butter. Continue cooking, stirring constantly, until it becomes bubbly and golden brown, releasing a nutty aroma. Immediately remove from heat.
  13. Combine Glaze Ingredients: Pour the browned butter into a medium bowl with the powdered sugar. Add the vanilla extract and stir to combine.
  14. Thin Glaze: Gradually add 4 to 6 tablespoons of milk to the glaze mixture, stirring until you achieve a smooth, drizzle-able consistency.
  15. Glaze Cake: Immediately drizzle the brown butter glaze over the cooled cakes on the wire rack. Allow the glaze to cool and set before serving.

Notes

  • Use room temperature eggs and butter for best batter consistency and texture.
  • Tap the batter-filled pans gently to release air bubbles and prevent tunnels in the baked cake.
  • The insulated baking sheet ensures even baking and prevents overbrowning on the bottom.
  • Brown butter adds a rich, nutty depth to the glaze, but watch carefully to avoid burning.
  • The glaze thickens as it cools, so drizzle promptly and let it set at room temperature.
  • You can store the cake tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/apple-cider-pound-cake-recipe/