Apple Cider Pound Cake
This cake has all the flavor of apple cider donuts but is so much easier to make!
Equipment
- 9x5 loaf pan
Ingredients
- 1 cup Apple cider pure apple cider, not apple juice or apple cider vinegar
- 1 cup Unsalted butter, room temperature 2 sticks
- 1 cup Packed light brown sugar
- 4 Large eggs room temperature
- 1 tsp Vanilla extract
- 1 1/2 cups All-purpose flour spoon & leveled
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1 tsp Baking powder
- 3/4 tsp Kosher salt
For the "Donut" Sugar Coating:
- 2 tbsp Unsalted butter melted
- 1/4 cup Granulated sugar
- 2 tsp Ground cinnamon
Apple Cider Glaze
- 1 cup Confectioners sugar
- 2 tbsp Apple Cider
- 1/2 tsp Cinnamon
Instructions
Concentrate the Cider
- Pour 1 cup of apple cider into a small saucepan over medium-low heat.
- Simmer for 15 to 20 minutes until it reduces down to exactly 1/2 cup. It should look like a thin, dark amber syrup.
- Pour it into a small dish and let it cool completely before using it in the batter.
Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter and line it with a parchment paper.
Cream the Butter and Sugars
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and brown sugar on medium-high speed for 4 to 5 minutes until light, pale, and fluffy.
- Turn the mixer to medium speed. Add the apple cider, cinnamon and nutmeg. Then add the eggs one at a time, beating well after each addition to completely blend. Mix in the vanilla extract.
Build the Batter
- Turn the mixer to its lowest speed.
- Add your flour mixture and mix until just combined. Do not overmix, or the cake will lose its tender texture.
Bake
- Transfer the thick batter into your prepared loaf pan and smooth the top.
- Bake for 60 to 70 minutes. A knife inserted into the center should come out clean. Note: If the top looks dark around the 50-minute mark, loosely tent a sheet of foil over the pan.
The Warm "Donut" Coating
- Let the cake cool inside the loaf pan for 15 to 20 minutes. It should still be quite warm, but stable enough to move.
- In a small bowl, mix together the ¼ cup of granulated sugar and 1 teaspoon of cinnamon for the coating.
- Carefully lift the warm cake out of the pan, place it on a wire rack or cutting board.
- Brush the melted butter generously over the top and sides of the warm cake.
- Immediately sprinkle and press the cinnamon-sugar mixture all over the buttered surfaces until heavily coated.
- Let the cake finish cooling completely before adding the glaze.
Apple Cider Glaze
- Mix confectioners sugar, cinnamon and apple cider in a bowl until smooth.
- Once the cake has cooled, drizzle the cake with the glaze.