Description
A rich and dense apple cider pound cake, perfect for fall, combining the warm flavors of apple cider with a moist buttery cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup apple cider (fresh or store-bought)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1 cup diced apples (such as Granny Smith or Honeycrisp)
- Optional: A sprinkle of powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan with butter or non-stick cooking spray, optionally dusting with flour.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, alternating with the apple cider until fully incorporated.
- Fold in the diced apples, if using.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
For a healthier version, replace half the sugar with applesauce, use whole wheat flour, or substitute with Greek yogurt for half the butter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg