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Here is what you need to make apple cider pound cake. Gather these items first. - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup unsalted butter, softened - 1 cup granulated sugar - ½ cup brown sugar, packed - 3 large eggs - 1 teaspoon vanilla extract - 1 cup apple cider - 1 cup diced apples (peeled) - ½ cup chopped walnuts (optional) Each ingredient plays a key role. The all-purpose flour gives the cake its structure. Baking powder and baking soda help it rise. Salt brings out the flavors. Cinnamon and nutmeg add warmth and spice. Butter and sugars create a rich base. Eggs bind everything together. Vanilla adds sweetness. Apple cider gives moisture and flavor. Diced apples bring texture. Walnuts add crunch, but they are optional. With these ingredients ready, you can create a delicious cake that fills your home with a warm, inviting aroma. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for a perfect bake. Next, take a 9x5-inch loaf pan and grease it well. You can also dust it with flour or line it with parchment paper. This will help the cake release easily after baking. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg for flavor. Mix these dry ingredients well and set them aside. This blend gives the cake its structure and flavor. In a large bowl, cream together ½ cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar. Use an electric mixer for about 3-4 minutes. The mixture should become light and fluffy. This step adds air to your batter, making it nice and soft. Now, add 3 large eggs to the butter mixture, one at a time. Mix well after each addition. Stir in 1 teaspoon of vanilla extract for extra flavor. Gradually add the dry mixture to this bowl. Alternate with 1 cup of apple cider. Start and end with the flour mixture. Mix until just combined. Don’t overmix, as this can make the cake tough. Gently fold in 1 cup of diced apples, making sure to peel them first. If you like, add in ½ cup of chopped walnuts. This adds texture and flavor. Make sure the apples and walnuts are evenly distributed throughout the batter. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. Once baked, let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely. Enjoy the sweet smell as it fills your kitchen! When making apple cider pound cake, avoid these common errors: - Not measuring ingredients properly: Use dry measuring cups for flour and sugar. - Overmixing the batter: Stir just until combined to keep it light. - Skipping the cooling time: Let the cake cool in the pan before moving it. This helps it stay moist. To get a soft and fluffy texture: - Use room temperature ingredients: Soften the butter and eggs before mixing. - Cream butter and sugars well: Mix for about 3-4 minutes until fluffy. - Alternate dry and wet ingredients: Add flour and apple cider in turns. This keeps the batter smooth. Enjoy your cake in a few fun ways: - Dust with powdered sugar: This adds a sweet touch. - Serve with whipped cream: A dollop on top makes it extra special. - Pair with ice cream: A scoop of vanilla ice cream works wonders. These tips ensure your apple cider pound cake is a hit! Pro Tips Use Fresh Apples: For the best flavor, use fresh, seasonal apples. They will add moisture and sweetness to your pound cake. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake. Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time to avoid overbaking. Store Properly: To keep your pound cake fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life. {{image_2}} You can change up the flour in this recipe. Try using whole wheat flour for more fiber. Almond flour adds a nutty taste and is gluten-free. If you want a light texture, use cake flour. Each option gives a new twist to the cake. Feel free to get creative with fruits! You can add pears or cranberries for a new flavor. Dried fruits like raisins or apricots also work well. If you want a crunch, use pecans or hazelnuts instead of walnuts. These changes make your cake unique and fun. A glaze can make your cake shine! Mix powdered sugar with apple cider for a sweet glaze. You can also try a cream cheese frosting for a richer taste. For a festive touch, top your cake with caramel sauce. These options add flavor and make your cake look beautiful. To keep your apple cider pound cake fresh, store it in an airtight container. This helps to lock in moisture and flavor. Place the cake at room temperature if you plan to eat it within a few days. If you want it to last longer, refrigerate it. Wrap the cake tightly in plastic wrap to prevent it from drying out. You can freeze apple cider pound cake if you want to save some for later. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. The cake can stay frozen for up to three months. When you are ready to enjoy it, thaw it in the fridge overnight. To reheat leftover apple cider pound cake, slice a piece and place it on a microwave-safe plate. Heat it in the microwave for about 15 to 20 seconds. This warms the cake nicely without drying it out. You can also reheat slices in the oven. Just wrap them in foil and warm them at 350°F (175°C) for about 10 minutes. Enjoy your slice warm for a cozy treat! Yes, you can use homemade apple cider. It adds a fresh taste to the cake. Just make sure it is unsweetened or adjust the sugar in your recipe. Homemade cider can enhance the flavor in a unique way. The cake stays fresh for about 3 to 5 days at room temperature. Store it in an airtight container to keep it moist. If you want to keep it longer, refrigerate it for up to a week. Yes, you can make it dairy-free by using a dairy-free butter substitute. For gluten-free, replace all-purpose flour with a gluten-free blend. Check that your apple cider is also gluten-free. If you don’t like walnuts, you can use pecans or almonds. You can also skip the nuts altogether for a nut-free option. Chopped dried fruits like cranberries or raisins can add extra flavor too. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. If there’s wet batter on the toothpick, bake for a few more minutes. Keep an eye on it to avoid overbaking. You now know how to make a delicious apple cider pound cake. We covered important ingredients, step-by-step methods, and helpful tips. Variations can make the cake even more fun. Proper storage keeps it fresh longer, and answered common questions help you feel confident baking. Enjoy this treat at your next gathering or just for yourself. Trust your skills, have fun in the kitchen, and share this cake with others for a memorable experience. Happy baking!

Apple Cider Pound Cake

A moist and flavorful pound cake infused with apple cider and spices, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • 1 cup diced apples, peeled
  • ½ cup chopped walnuts, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry flour mixture to the butter mixture, alternating with the apple cider, starting and ending with the flour mixture. Mix until just combined.
  • Gently fold in the diced apples and walnuts (if using) until evenly distributed in the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Dust the top with powdered sugar and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful indulgence.
Keyword apple cider, cake, dessert, pound cake