Fall Baking Made Easy | Apple Cider Pound Cake Everyone Loves

If fall had a flavor, I’m convinced it would taste like this Apple Cider Recipe baked into a buttery pound cake. It’s rich, it’s cozy, and it’s the kind of dessert that makes you want to wrap yourself in a blanket, light a candle, and pretend you live inside a Hallmark movie.

Now, let’s settle this age-old seasonal debate: are you team pumpkin or team apple?
I’ll be honest, I adore pumpkin. Pumpkin pie, pumpkin bread, pumpkin lattes—I’m all in. But once I made this cider recipe in pound cake form, pumpkin had to scoot over. This cake is dense yet soft, loaded with that signature apple tang, and glazed with a cider drizzle that makes every bite taste like autumn itself. Honestly? It might just be my favorite of all the apple dessert recipes I’ve ever baked.

And here’s the kicker: it’s not complicated. With simple pantry staples and a jug of apple cider, you’ll whip up one of the easiest and most satisfying pound cake recipes for the season.

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Why This Apple Cider Pound Cake Works

What makes this cake so irresistible? Glad you asked:

• The texture: Buttery, rich, and moist—the dream trio for any cake.
• The flavor: Apple cider isn’t just added; it’s reduced down into a syrupy concentrate that packs BIG apple punch.
• The versatility: It’s perfect as dessert, a sweet breakfast, or even a snack with your afternoon coffee.
• The seasonality: It screams fall baking without being overly complicated.
• The glaze: A quick apple cider glaze that drips over the edges like a bakery-style finish.

Bottom line? You don’t just bake this cake to eat dessert—you bake it to celebrate the season.

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Ingredients Breakdown (and Why They Matter)

For the Cake:

• Butter: Because let’s be real—what’s a pound cake without butter? Softened unsalted butter makes the batter fluffy and rich.
• Sugar: Granulated sugar balances the tang from the cider.
• Eggs: At room temp, they create structure while keeping the cake soft.
• Flour: Good ol’ all-purpose does the trick here.
• Baking Powder: Helps give this dense cake just enough lift.
• Salt: Brings out all the flavors.
• Apple Cider: The star of the show! Reduced cider adds depth and a hint of tartness.

For the Glaze:

• Powdered Sugar: Smooth, sweet, and the perfect base.
• Apple Cider: Ties the glaze flavor back to the cake.
• Cinnamon: A sprinkle of spice that screams fall.

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Step-by-Step: How to Make Apple Cider Pound Cake

Step 1: Prep the Pan

Line a loaf pan with parchment paper, leaving some overhang for easy lifting. Spray it well—no one likes a stuck cake!

Step 2: Make the Batter

Cream together butter and sugar until fluffy. Beat in eggs one at a time (trust me, patience here pays off). In a separate bowl, whisk your dry ingredients. Alternate adding the dry mix and cider into your butter mixture. This step keeps the batter smooth and lump-free.

Step 3: Bake

Pour batter into your prepared pan. Bang the pan lightly on the counter—yes, you’re allowed to get aggressive in the kitchen—to release air bubbles. Bake at 350°F for 40–50 minutes, until a butter knife comes out clean.

Step 4: Glaze & Finish

Once the cake cools completely, whisk up your cider glaze and drizzle it over the top. Let it set, slice it thick, and dig in.

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The Story Behind the Recipe

I first made this cake when I had leftover cider sitting in my fridge. I wasn’t in the mood for pie, and I had already baked enough muffins to feed a small village. So I thought, why not try a dessert bread that’s buttery like pound cake but with an autumn twist?

One bite in, and it became an instant favorite. It felt like the kind of cake your grandma would make, but also chic enough to serve at a dinner party. That’s the sweet spot, IMO.

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Pro Tips for the Best Pound Cake

• Room temp is non-negotiable: Cold eggs or butter will make your batter lumpy. Let them sit out before baking.
• Don’t overmix: Overzealous mixing = tough cake. Mix until just combined.
• Cool completely before glazing: Otherwise, you’ll have a glaze puddle instead of a glaze drizzle.
• Use quality cider: A tart cider (like Honeycrisp) will give your cake the most pronounced apple flavor.

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Variations to Try

• Spiced Up: Add nutmeg, cloves, or allspice to the batter for a warm apple spice pound cake.
• Caramel Glaze: Swap the cider glaze for caramel for an indulgent twist.
• Mini Loaves: Bake in smaller pans for holiday gifting. Wrap them up in parchment and twine—they look fancy with minimal effort.
• Breakfast Version: Skip the glaze and dust with cinnamon sugar for a cozy sweet breakfast option.

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Best Way to Serve

Serve thick slices with:

• Hot coffee (because coffee + cake = happiness).
• Vanilla ice cream for dessert.
• Or just by itself, straight from the loaf pan when no one’s watching.

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Storing & Leftovers

• Room Temp: Store in an airtight container for up to 5 days.
• Fridge: Extends shelf life, but the texture changes slightly.
• Freezer: Wrap tightly and freeze slices for up to 3 months. Thaw at room temp before glazing or serving.

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FAQs

Q: Can I make this ahead of time?
Absolutely. In fact, the flavor deepens if you let it sit overnight.

Q: Can I skip the glaze?
Sure! Try dusting with powdered sugar or cinnamon sugar instead.

Q: Can I use apple juice instead of cider?
Technically yes, but cider has more depth. If you use juice, consider adding extra cinnamon or spices.

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Why You’ll Love This Recipe

This cake is the trifecta of fall treats: simple, flavorful, and comforting. It’s one of those must-bake pound cake recipes that can slide seamlessly from brunch table to dessert spread. And whether you’re into apple dessert recipes, classic baking sweets, or just love an excuse to eat dessert for breakfast, this one ticks every box.

So go ahead, preheat your oven and pour yourself a little glass of cider while this bakes. By the time that glaze sets, you’ll have a loaf that tastes like the very definition of fall baking. 🍏🍂

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