Recipes for easy fall desserts are a must and this post is filled with many delicious options. This Apple Cider Pound Cake combines all the flavors of the season and can even be frozen to enjoy later on.
COOK + BAKE | Updated July 7, 2023
One thing I look forward to each fall is sitting down with a mug of hot mulled cider.
Simmering the cider on the stovetop with a mixture of different spices infuses the beverage with so much flavor and the warmth of the drink is really welcome on a cooler autumn evening.
The recipe I'm sharing today for Apple Cider Pound Cake really takes all the fall flavor of this favorite drink and combines it inside a traditional cake. The glaze on top further enhances the mix of apples and spices....and looks pretty, too.
The candied pecans decorating the top are an optional touch, but it is usually those last details that make your dessert seem a bit more special.
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What You'll Need
For your convenience, a full ingredients list, directions for making Apple Cider Pound Cake, and a printable recipe option appear further down in this article. Here is a brief overview of what you'll be needing.
- all-purpose flour
- baking soda and baking powder - both are used for maximum rise
- salt
- spices - cinnamon, ground nutmeg, ground cloves, and ground ginger for that perfect bite of fall
- unsalted butter - melted
- granulated sugar
- sour cream
- eggs
- vanilla
- apple cider - you'll be using this for both the cake and the glaze
- confectioner's sugar
- maple syrup
- candied pecans - you can buy them already candied or the recipe appears below for making them at home
How to Make Apple Cider Pound Cake
Now that you have all the ingredients ready, it is time to bake a cake!
TO MAKE THE CAKE
STEP 1: Preheat the oven to 325°F. Grease a Bundt pan thoroughly with nonstick cooking spray with flour in it. Be sure to cover the inside of the pan well so that your cake releases easily when done baking.
STEP 2: Using a whisk, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl. Set the dry ingredients aside.
STEP 3: In a large bowl, stir the melted butter, sugar, and sour cream until combined. Add in the eggs, one at a time, incorporating each one in before adding the next. Then stir in the vanilla and apple cider. Add the dry ingredients and stir just until moistened. Pour the batter into the prepared Bundt pan.
STEP 4: Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
After the pound cake is baked, let it rest for 20 minutes in the pan resting on a cooling rack. The cake should pull away slightly from the pan while it cools, but you may need to use an offset spatula (or knife) to gently loosen the edges to allow the cake to slide out of the pan. Flip it over and see if it starts to pull away from the pan on it's own before loosening the edges because you risk damaging the cake.
Allow it to continue cooling on the rack.
TO MAKE THE GLAZE
Combine the confectioner's sugar, maple syrup, apple cider, ground ginger, cinnamon, and vanilla in a small bowl and whisk until it is smooth. When the cake is cooled, drizzle it over the top and press the candied pecans (recipe below) into the glaze.
TO MAKE CANDIED PECANS
- Combine 1/2 cup brown sugar, 1/4 teaspoon salt, 1/4 teaspoon cinnamon, and 2 Tablespoons of water in a skillet.
- Cook the ingredients over medium heat for 1 to 2 minutes until the sugar is dissolved and the mixture is bubbling.
- Add 1 cup of pecan halves and cook for 3 more minutes stirring to coat the nut in the sugared glaze.
- Remove the pecans from the heat and spread them out on parchment paper to allow them to cool completely.
Bundt Cake Making Tips
USE A BASIC PAN
There are many beautiful and intricate Bundt cake pans available on the market. For this particular recipe, I suggest that you stick to something basic and simple for an easy release. You'll be covering the top with glaze and lose most of the design anyway.
DON'T OVERMIX THE BATTER
Overmixing cake batter creates dry, tough cakes. You want to mix in flour and dry ingredients just until the batter is blended. When the flour is no longer visible, it is ready.
CHOOSE THE RIGHT OVEN RACK LOCATION
Unless your recipe specifies otherwise, you'll always want to bake a Bundt cake in the lower third of your oven. This allows it to bake thoroughly without getting overdone on either end of the cake.
READ NEXT: Choosing the Right Oven Rack Location for All of Your Baked Goods
HOW TO TELL WHEN THE CAKE IS DONE
Insert a cake tester or wooden skewer into the center of your cake. If it comes out clean then the cake is done and can be taken out of the oven. If it is still sticky or covered in batter, the cake needs to bake longer. Check again after a few minutes and repeat until it is ready.
REMOVING A BUNDT CAKE FROM THE PAN
After you've removed your Bundt cake from the oven, you'll need to set the pan upright on a wire rack for about 20 minutes.
After that time, place the wire rack on top of the cake pan and flip the two over simultaneously. Gently shake the pan to loosen it and allow it to fall onto the wire rack.
If it won't come loose, flip the pan back over and gently run an offset spatula or thin knife around the edges of the cake. You can also leave the pan on the rack for a few extra minute to see if it will fall on it's own.
APPLE CIDER POUND CAKE
This Apple Cider Pound Cake combines all the flavors of the season and can even be frozen to enjoy later on.
Makes 12 - 16 servings
CAKE INGREDIENTS
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 14 Tablespoons unsalted butter, melted
- 2 cups granulated sugar
- 2 Tablespoons sour cream
- 6 eggs
- 1 Tablespoon vanilla
- 1 cup apple cider
GLAZE INGREDIENTS
- 1 cup confectioner's sugar
- 1 Tablespoon maple syrup
- 1 Tablespoon apple cider
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- Candied pecans
CAKE INSTRUCTIONS
STEP 1: Preheat oven to 325°F. Grease a Bundt pan thoroughly with nonstick cooking spray.
STEP 2: Using a whisk, mix the flour, baking powder, baking soda, cinnamon, nutmeg and cloves in a medium bowl. Set aside.
STEP 3: In a large bowl, stir the melted butter, sugar, and sour cream until combined. Add in the eggs, one at a time. Then stir in the vanilla and apple cider. Add the dry ingredients and stir just until moistened. Pour the batter into the Bundt pan.
STEP 4: Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 20 minutes in the pan resting on a wire rack. Then slide the cake out and allow it to continue cooling on the wire rack.
GLAZE INSTRUCTIONS
Combine the glaze ingredients, except for the pecans, in a small bowl and whisk until smooth. Drizzle it over the cooled cake and press the candied pecans into the glaze.
Frequently Asked Questions
Have some questions about making this Apple Cider Pount Cake? Here are the answers to a few that are frequently asked.
DOES THIS HAVE TO BE MADE IN A BUNDT PAN
If the amount of cake is too much for you to use a Bundt pan (or if you don't have the right pan), this recipe can be made in two 9x5 inch loaf pans. You can also cut the recipe in half and make it in a single loaf pan.
To substitute loaf pans, increase the oven temperature to 350°F to bake the loaves for about 40 minutes.
CAN THIS CAKE BE FROZEN
This pound cake freezes well for up to a month, ideally without the glaze. If you make the recipe in individual loaf pans, you can enjoy one and freeze the other for later in the season. Or wrap individual slices with plastic wrap and freeze in an airtight container.
HOW LONG DOES THIS CAKE STAY FRESH
This Apple Cider Pound Cake can be stored in an airtight container at room temperature for up to 3 days or frozen without the glaze for up to one month.
I hope this recipe has got your mouth watering and that apple cider is going on your grocery list. It is a perfect dessert for family dinner or taking to a fall party.
Looking For Some Other Apple Recipes?
RUSTIC APPLE CRANBERRY PIE - A seasonal pie perfect for both the fall and Christmas seasons
CINNAMON CRUSTED FRENCH TOAST TOPPED WITH CARAMELIZED APPLES- Flavor filled bite of fall for breakfast.
APPLE MUFFINS WITH CRUMB TOPPING
APPLE DANISH CHEESECAKE - Possibly the most delicious cheesecake I've ever tasted!
APPLE BUTTER PIE - A creamy custard similar to pumpkin pie but packed with apple flavor.
OATMEAL APPESAUCE COOKIES WITH GOLDEN RAISINS - A fall twist on the traditional oatmeal raisin cookie
17 DELICIOUS APPLE INSPIRED RECIPES TO TRY THIS FALL
This post is part of the Tastes of the Season series hosted by Kristen of Ella Clair & Co.Be sure to check out these other featured apple recipes and get stocked up on all the ingredients you'll need to do some fall baking.
Click here to see all of my previous Tastes of the Season posts.
Slab Apple Pie + Caramel Sauce by Ella Claire | Applesauce Sheet Cake + Cream Cheese Frosting by Love Grows Wild | Apple Spice Streusel Cake by Inspired by Charm | Baked Apple Slices by Julie Blanner | Cinnamon Maple Sourdough Apple Pie by Farmhouse on Boone
Brioche Apple Bread Pudding by Boxwood Avenue | Apple Cider Pound Cake by anderson + grant | Apple Crumble Muffins by A Burst of Beautiful | Banana Apple Cake Bread by Sweet C's | Rustic Apple Strudel by So Much Better with Age
New England Apple Crisp by Nina Hendrick | Maple Apple Oatmeal by Finding Home Farms | Chocolate Apple Mini Cakes by Zevy Joy | Artisan Apple Bread by Nesting with Grace | Low Carb Apple Sandwich Snacks by My Sweet Savannah
Apple Peach Crisp by Summer Adams | Roasted Apple and Butternut Squash Soup by Town & Country Living
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