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Apple Cider Pound Cake

Apple cider pound cake baked until the center stays moist and spiced, then finished with a cinnamon cider glaze that drips into the ridges. This dense bundt-style cake uses reduced cider for deep flavor and a tender crumb.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 1 cup unsalted butter softened
  • 2.25 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 0.5 cup apple cider reduced from 1 cup to 1/2 cup, then cooled completely
  • 0.5 cup sour cream
Glaze
  • 1 cup powdered sugar
  • 3 tbsp apple cider
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce cider and preheat
  1. Reduce 1 cup apple cider to 1/2 cup over medium heat, stirring occasionally until thickened slightly; cool completely so it doesn’t scramble the batter.
  2. Preheat the oven to 325F; grease and flour a 10-inch bundt pan so the cake releases cleanly.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until evenly combined.
  2. Beat unsalted butter and granulated sugar until very light and fluffy, about 5 minutes, for a tender crumb.
  3. Add eggs one at a time, mixing well after each addition so the batter stays smooth.
  4. Mix in vanilla extract and the reduced, cooled apple cider until incorporated.
  5. Alternate adding the flour mixture and sour cream to the batter, beginning and ending with flour; stop mixing once the last streaks disappear.
  6. Pour the batter into the prepared bundt pan and spread it evenly for an even bake.
Bake, cool, and glaze
  1. Bake at 325F for 70-80 minutes until a toothpick comes out clean, indicating the center is set.
  2. Cool the cake in the pan for 15 minutes, then invert and cool completely so the glaze won’t melt.
  3. Whisk powdered sugar, apple cider, and cinnamon for the glaze until smooth, then drizzle over the cooled cake to coat the ridges.

Notes

For the cleanest release and best glaze flow, make sure the reduced apple cider is fully cool before mixing into the batter and wait until the cake is completely cool before drizzling. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze the unfrosted cake up to 2 months (thaw overnight in the fridge) and glaze after thawing. If you want a lighter option, swap sour cream for an equal amount of plain Greek yogurt for a similar tang and moisture.