Apple cake apple cider

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Apple Cider Pound Cake

Apple cider pound cake is a rich buttery treat infused with festive flavor. Perfect for dessert or as sweet breakfast or snack, you’ll love making and eating this yummy recipe!

Are you team pumpkin or team apple?

While I love them both, I am going to firmly commit and say this apple cider cake puts me firmly on team apple.

At least until a pumpkin treat comes along to dethrone it!

But that would be pretty hard because this cake is dense, rich, and moist with the perfect amount of cider flavor in it.

It’s a winner that we love and I know you will too!

Ingredients

Let’s break this down into two sets of ingredients- one for the cake itself and one for the glaze.

For the cake you’ll need:

• Butter– What is a pound cake without butter? You’ll want to use unsalted butter and let it soften on your counter before you bake.
• Sugar– Granulated for the batter.
• Eggs– Let them come to room temperature as well.
• Flour– All purpose flour.
• Baking powder– For leavening.
• Salt
• Apple cider– Use your favorite brand of cider for this and again let it warm on your counter before adding it to the cake batter.

For the glaze you’ll need:

• Powdered sugar– Sift it to remove all the lumps.
• Apple cider– You’ll adjust the amount to get your desired thickness.
• Cinnamon– Just a touch!

How to Make

This cake is very easy to make, but let’s break it down into two parts: making the cake and the glaze.

To Make the Cake

Start by lining a 9×5″ loaf pan with parchment paper. Make sure you use enough parchment to have excess hanging over on each side so it will be easy to remove the baked cake.

Spray it liberally with nonstick spray.

Once you’ve prepared the pan, set it aside.

Then, use a stand mixer to cream the softened butter and sugar together until the mixture is light and fluffy.

Beat the cracked eggs, one at a time, into the mixture.

In a separate mixing bowl, whisk the remaining dry ingredients until combined.

Now pour about a third of the dry mixture, followed by a third of the cider into the wet ingredients and mix until combined. Repeat this two more times until you’ve added all the cider and dry ingredients.

When the batter is ready, pour it into the prepared pan and drop the pan on the counter 1-2 times to force any air bubbles to the surface.

Bake the pound cake at 350° for 40-50 minutes, or until a butter knife inserted in the center comes out clean.

When a butter knife comes out clean, remove it from the oven and let the cake cool for 10-15 minutes.

Then, run a clean knife around any sides touching the loaf pan to release the cake. Pull up on the parchment paper flaps to cleanly remove the cake from the dish.

Transfer the cake to a wire cooling rack, and let it rest until cooled completely.

Making The Glaze

Once the cake has cooled, whisk the sifted powdered sugar and cider together in a mixing bowl until the mixture is smooth.

Then pour the glaze evenly out over the completely cooled cake.

Let the glaze set, then slice and serve.

How to Store Pound Cake

Store this in an airtight container at room temperature for up to 5 days for best flavor and texture.

You can refrigerate a pound cake for a longer shelf life, but it will change the texture and flavor of the cake.

Tips and Tricks

• Let all the cold ingredients come to room temperature before you make the batter so they will be easier to mix.
• Don’t over mix or else your cake will be tough. Mix until just combined.
• Make sure the cake is totally cool prior to glazing.
• Don’t want to use a glaze? Dust the cake in cinnamon sugar instead.

Other Pound Cake Recipes

This apple cider pound cake is one of my favorite ways to enjoy festive flavors. Bake it up this weekend and enjoy!

Looking for other pound cake recipes? Try these:

If you’ve tried this APPLE CIDER POUND CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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1800’s Apple Cider Cake

Cider cake has been a classic American dish for hundreds of years now. The origins of cider cake begin in the late 18th century, when hard cider became well known. It became popular when John Chapman, more commonly known as Johnny Appleseed, planted apple trees around the country so people could make hard apple cider.

With this cider, the people of the 1800’s started getting creative, thus creating the classic cider cake that is known today. The difference is, though, most of the cakes are made with regular apple cider, not with the hard apple cider of the past. In the mid 1800’s, cider and cider cake was popular because the cider was extremely cheap, in some states selling for one dollar a barrel. But, when prohibitionist movement came along, cider and cider cake disappeared in most places when alcohol became outlawed.

Some temperance woman even cut down apple trees to prevent cider from being made. Even though the times of prohibition almost ended cider cake, the Shakers conserved the recipe, and others made the cake with applesauce or fresh apples. This dessert relates to Huck Finn because cider cake became popular at the time when Huck Finn took place, and hard apple cider was a staple drink to most Americans. Cider cake is a classic 1800’s dessert that is a staple in American desserts.

Cider Cake recipe

• 1c butter
• 2c sugar
• 4 eggs
• 1c hard cider
• 3 Tblsp rosewater
• 3c flour
• 1tsp baking soda
• 1 1/2 tsp nutmeg
• 3/8 tsp cloves
• 1 1/2c raisins (optional)
• 1/2c candied citron (optional)

1. Butter and lightly flour a 9” x 13” pyrex or stoneware pan.
2. Preheat the oven to 350°
3. Chop the citron fine. Toss the citron and raisins with a little of the flour and set aside.
4. Whisk the baking soda and spices into the rest of the flour and set aside.
5. Cream the butter and sugar till light and fluffy.
6. Add eggs one at a time and beat until very light and fluffy.
7. Beat in the rosewater.
8. Scrape the bottom and sides of the bowl, and beat again briefly.
9. Add the cider and the flour alternately, in several additions, beginning and ending with the flour.
10. After the flour is all in, scrape the bottom and sides of the bowl, add the raisins and citron, and beat again briefly.
11. Bake approximately 45 minutes, until a toothpick inserted into the center of the cake comes out clean.

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Apple Cake with Honey Cider Glaze

I grew up in New England and the apples from my childhood were MacIntosh. They are deliciously tart and have a soft flesh that practically turns to applesauce on a hot day. It wasn’t until I moved to Minneapolis that my apple horizons were broadened and now I am spoiled by the riches of so many local varieties of apples.

As a result, I always use at least a couple different kinds in a recipe. I pick sweet (honey gold), tart (Haralson), saucy (MacIntosh still makes the cut) and firm (Prairie Spy). You’ll have your local favorites, but keep the flavor and texture profiles in mind when choosing. Infusing apples with a golden honey-cider caramel is like matchmaking two friends. Honey as a basis for caramel is a bold and absolutely spectacular flavor shift.

Grating the apples into this apple cake also retains the moisture, packs in the flavor, but also adds a measured consistency of apple throughout the cake that I just love.

Apple season falls right around Rosh Hashanah, a time to celebrate the Jewish new year with family and friends. This cake will quickly become an old family tradition for the holiday.

You can watch me make this on Zoë Bakes on Magnolia Network! On the Apple Classics episode I visit an apple orchard to pick new apple varieties and use them in a few desserts.

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Apple Cider Cake

Published: Oct 31, 2012 · Updated: Aug 17, 2021 · This post may contain affiliate links.

What is your favourite type of cake?

For me, the answer is chocolate cake. I’m not fussy about the type of chocolate cake though, as it could be this flourless chocolate orange cake, or this sticky chocolate cake, or this lighter and fluffier style of chocolate cake. It just needs to be brimming with that rich chocolate flavour, without being too rich or sickly, and definitely not dry and crumbly. Armed with a slice of chocolate cake and a cup of tea and I’m one happy girl.

As far as my husband goes his favourite type of cake is apple cake. Over the years I’ve made a number of different apple cakes, some fancy, some more on the plain side, which, is my husband’s preference. And while the other apple cakes have been perfectly fine, delicious even, the search for what I consider to be the ultimate apple cake continues.

My latest foray into the apple cake world is this beautiful spiced Apple Cider Cake. It’s brimming with apples, both pureed and incorporated into the cake batter, and wantonly peeking out of the top of the cake. It also has that rustic look, as I think any good apple cake should.

This apple cider cake begins by bathing slices of apple in a bubbling combination of apple cider, caster sugar, vanilla and cinnamon, which are left to cook for a few minutes before being set aside to cool. Then one-third of the apples are pureed, ready to be incorporated into the cake batter, and the remaining apples reserved for the top of the cake.

The apple cider cake itself is quite a simple yoghurt cake, and while I’ve used regular white flour here, I think a wholemeal version would also be beautiful. While the cake is baking the remaining soaking liquid is reduced and kept warm to drizzle over the top of the cake the minute it comes out of the oven. The result is a beautiful sticky moist apple topping with a delicious spicy cake base.

This Apple Cider Cake is the type of cake you want to take time out of your afternoon to savour with a cup of tea or coffee, or perhaps even a glass of apple cider. 😉

So tell me, what is your favourite type of cake? And do you have an amazing apple cake recipe? If so, I’d love to hear about it.

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Apple Cider Cake

This apple cider bundt cake is super moist, coated in cinnamon sugar, and topped in an apple cider glaze. It’s so easy to make but looks amazing!

* If you want tips, how-to’s and videos, be sure to read the whole post below.

Apple Cider Cake

This apple cider cake is SO easy to make and yet looks so impressive. It’s incredibly moist on the inside, coated in cinnamon sugar on the outside, and drizzled in an apple cider glaze. I’ve also included a gluten free and/or dairy free option so everyone can enjoy it!

This post is sponsored by Bob’s Red Mill but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!

The best bundt pan to use for this recipe

This recipe is made for a 10-cup bundt pan. It’s the perfect amount of batter to not over or under fill the pan. This is the pan I used for this cake and I LOVE the look it gives. It completely elevates this super simple recipe without even trying.

If you have a larger bundt pan, that works as well. I’ve made it in both and the cake turns out delicious either way. The only difference is that your cake won’t be as tall as the one shown here.

How to prevent your cake from sticking to your bundt pan

The one downside to using this cake pan is that my cakes always stick! I honestly think I just got a faulty one because I’ve never had issues with sticking in my other Nordic Ware pans.

But since I love the look of this pan so much, I had to figure out a way to make it work.

If you have a pesky pan like mine, brush an even layer of nonstick cooking spray all over the inside of the pan. Don’t miss a single spot and make sure it’s a thin but even layer. Then, pour a small amount of sugar inside and roll the pan around to completely coat it.

The sugar creates a barrier between the cake and the pan to help it slide right out. When the cake is done baking, wait about 10-15 minutes and turn it out while the cake is still warm.

If you don’t have a stubborn pan, just brush the inside of your bundt pan with nonstick spray and you’re good to go! But I HIGHLY recommend brushing and not spraying. This allows you to get into every single nook and cranny. This is the pastry brush I use.

Can I bake this as a sheet cake?

Absolutely! Bake in a 9×13 pan at 350F for 35-40 minutes or until a toothpick in the center comes out clean. Soak the top in the butter and apple cider mixture when it’s still warm.

Then I recommend topping with some cream cheese frosting. Use the cream cheese frosting recipe from my gingerbread cupcakes but use just 3 cups of powdered sugar. Swirl it on top when the cake is completely cooled.

How to make apple cider cake

Now that we know what pan we’re using, it’s time to make this cake!

For the batter, the recipe is just three steps. Yes, it’s THAT easy. Since it’s such a simple recipe, I make sure to use quality ingredients…even down to the flour. That’s why I’m using Bob’s Red Mill flour. It’s seriously the best. I can’t quite pinpoint it, but my desserts always turn out so much better when I use Bob’s Red Mill Organic All Purpose Flour.

And you wouldn’t think flour could make that big of a difference, but it does. That’s why it’s the only flour I like to use in my recipes, because it gives me the exact same results every single time.

So to make the batter, you will need two bowls – one large one and one medium one. In the large bowl, combine all of the dry ingredients including the sugar.

In the medium bowl, combine all of the wet ingredients. Pour the wet into the dry and mix. That’s it! That’s all you have to do to make this apple cider cake batter.

Pour it into your prepped pan and bake. It will bake for 40-45 minutes and will puff up quite a bit. Test it with a toothpick to be sure it’s done in the middle.

Allow it to cool in the pan for 10 minutes if using the sugar method, or 20 minutes if using the regular method before turning it out.

How to coat a bundt cake in cinnamon sugar

The best part! Once your cake has completely cooled, place a sheet of wax paper underneath your cooling rack because things are about to get messy.

When your cake has completely cooled, brush the entire outside in the butter and apple cider mixture. Make sure to use it all up.

Not only does the butter and apple cider add extra flavor and richness, but it’s also what helps all that sugar stick to the cake.

Once it’s evenly soaked, quickly move on to the cinnamon sugar. Pour a little bit on top then use your hands to rub it into the sides. Like I said, it’ll get a little messy.

If you don’t prefer the cinnamon sugar then you can definitely pass on it. But I don’t recommend skipping the butter and apple cider.

How to make apple cider cake gluten free

If you’re looking for a delicious gluten free apple cake recipe, you’re in luck. It’s so easy to turn this recipe gluten free with one simple swap.

The entire recipe remains the same except for the flour and the bake time. For the flour, swap the Bob’s Red Mill Organic All Purpose Flour (3 cups) to Bob’s Red Mill Gluten Free All Purpose Flour (2 3/4 cups) + Bob’s Red Mill Super Fine Almond Flour (1/2 cup).

The cake will also need to bake for an extra 5 minutes because it takes a little bit longer for the dry ingredients to absorb the wet ingredients.

The gluten free flour and fine almond flour are my gluten free baking STAPLES. Bob’s Red Mill 1-to-1 gluten free all purpose flour makes gluten free baking so approachable and the almond flour adds back some of the texture that can be lost in gluten free baking. We don’t want any gluey cakes here!

How to make this recipe dairy free

Whether you want a dairy free cake or a dairy free AND gluten free cake, this swap works for both.

Since this is an oil based cake, the only dairy used in this recipe is in the coating. Swap the butter or plant-based butter and it works just the same. I’ve tried using coconut oil but you still get that flavor and it doesn’t soak into the cake quite as nice as butter does.

The best time to serve apple cider bundt cake

You can serve this cake warm or at room temperature. It’s delicious either way! The oil and apple sauce in this cake create a super moist texture, so you don’t have to worry about the cake drying out as it cools.

But, if you need to transfer your cake onto a serving tray, do so when it’s completely cooled. This especially goes for the gluten free version as it’s a bit more delicate.

I also recommend saving the drizzle until you’re ready to serve the cake. It’s not absolutely necessary, but the drizzle does sink into the cake as it sits. If you want that WOW factor for your presentation, save it for last.

How long does this cake keep?

For longevity, store the cake in an airtight container in the refrigerator. It will keep for up to 4 days (for optimal moistness).

If you’re baking this for an event, it will do just fine at room temperature for a day.

If you need to make it ahead, store in the fridge for up to 2 days beforehand. Then, bring it up to room temperature before serving and drizzle in the apple cider glaze.

For more bunt cake recipe, check out my:

Make sure to tag me @butternutbakery on Instagram and comment below if you make this Apple Cider Cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

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