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Apple Cider Pound Cake

A close-up of a slice of moist apple cider pound cake, with a golden crust and tender crumb.
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A cozy fall loaf with apple-cider flavor, cinnamon-sugar finish, and tips for reducing cider and slicing cleanly.

Ingredients

Scale
  • 1 cup apple cider (reduced to 1/2 cup)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

Instructions

  1. Preheat oven to 350°F. Grease a loaf pan.
  2. Simmer apple cider until reduced to 1/2 cup. Let cool.
  3. Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  4. Cream butter and sugar until light. Add eggs one at a time, then vanilla.
  5. Mix in reduced cider and sour cream.
  6. Fold in dry ingredients until just combined.
  7. Pour batter into pan. Bake 50-60 minutes until a toothpick comes out clean.
  8. Cool 10 minutes, then transfer to a wire rack.
  9. Dust with cinnamon-sugar or glaze if desired.

Notes

  • Reduce cider for a stronger flavor.
  • Use a serrated knife for clean slices.
  • Freeze wrapped slices for up to 3 months.

Nutrition

Find it online: https://kitchenuser.net/apple-cider-pound-cake-recipe/