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Apple Cider Pound Cake with Sweet Apple Cider Glaze Recipe

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4.3 from 7 reviews

This Apple Cider Pound Cake is a moist and flavorful dessert, perfect for autumn or any time you crave a cozy treat. Made with softened butter, sugar, eggs, and enriched with apple cider, this classic pound cake is topped with a delicate apple cider glaze spiced with cinnamon for an added warm aroma.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 3/4 cup butter (softened)
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 cups flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup apple cider

Glaze Ingredients

  • 1 cup powdered sugar (sifted)
  • 1-2 tbsp apple cider
  • pinch cinnamon

Instructions

  1. Prepare the Pan: Line a 9×5-inch loaf pan with parchment paper, allowing excess to hang over the sides for easy removal after baking. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and sugar together until the mixture is light and fluffy, which usually takes several minutes and incorporates air into the batter.
  3. Add Eggs: Crack the eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to ensure even incorporation and a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed to distribute the raising agent and salt uniformly.
  5. Mix Dry Ingredients and Apple Cider: Gradually add portions of the dry ingredient mixture alternately with the apple cider to the wet batter, mixing well after each addition until fully combined. This ensures a smooth batter with balanced moisture.
  6. Prepare for Baking: Liberally spray the parchment-lined loaf pan with non-stick cooking spray. Transfer the batter into the pan, smoothing the top if needed.
  7. Remove Air Bubbles: Gently drop the loaf pan on the counter 1-2 times to release any trapped air bubbles, preventing holes or uneven texture in the finished cake.
  8. Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 40-50 minutes, or until a butter knife inserted into the center comes out clean, indicating doneness.
  9. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes. Run a clean knife around the edges to loosen, then lift the cake out using the parchment paper flaps and transfer to a wire cooling rack to cool completely.
  10. Make the Glaze: In a mixing bowl, whisk together the sifted powdered sugar, apple cider (1-2 tablespoons), and a pinch of cinnamon until smooth and evenly combined, forming a pourable glaze.
  11. Glaze the Cake: Evenly pour the glaze over the cooled cake, letting it drip down the sides for a beautiful finish.
  12. Set and Serve: Allow the glaze to set for several minutes until firm. Slice the pound cake and serve, enjoying the tender crumb and sweet apple cider flavor.

Notes

  • Ensure butter is softened to room temperature to achieve a smooth, fluffy batter.
  • Use fresh apple cider for the best authentic flavor; you can substitute with apple juice if necessary but the flavor will be less robust.
  • If you prefer a stronger cinnamon flavor, sprinkle a little cinnamon on top of the glaze before it sets.
  • The pound cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Bring the cake to room temperature before serving if refrigerated to enjoy the best texture and flavor.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/apple-cider-pound-cake-with-sweet-apple-cider-glaze-recipe/