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Apple Cider Pound Cake

Apple cider pound cake is baked in a Bundt pan for a tender, buttery crumb with cinnamon and nutmeg. Reduced apple cider adds a concentrated autumn flavor to each slice.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cooling 1 hour 15 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 432
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup apple cider
  • 1 nonstick cooking spray for coating the pan
  • 3 cups all-purpose flour divided
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 tsp vanilla extract

Equipment

  • 1 10-inch, 12-cup Bundt pan
  • 1 electric mixer

Method
 

  1. Simmer the apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 10 to 15 minutes.
  2. Let the reduced cider cool completely.
  3. Heat the oven to 325°F.
  4. Coat a 10-inch, 12-cup Bundt pan with nonstick cooking spray.
  5. Dust the pan with 1 tablespoon of the measured flour.
  6. Whisk the remaining flour with the baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  7. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  8. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
  9. Whisk the cooled cider with the sour cream and vanilla in a small bowl.
  10. Add the flour mixture to the butter mixture in three additions, alternating with the cider mixture in two additions; mix on low speed just until combined, beginning and ending with the flour mixture.
  11. Spread the batter evenly in the prepared pan.
  12. Bake for 60 to 75 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
  13. Cool the cake in the pan for 15 minutes.
  14. Turn the cake out onto a wire rack and cool completely.

Notes

For the best texture, reduce the cider to exactly 1/2 cup and let it cool completely before mixing. Store the cake covered in the refrigerator for up to 5 days; freeze tightly wrapped slices for up to 3 months. For a gluten-free version, use a 1:1 measure-for-measure gluten-free flour blend.