Description
This Apple Cider Pound Cake is a moist and flavorful dessert that combines the warm spices of cinnamon and nutmeg with the subtle tartness of apple cider. Perfectly baked in a bundt pan, this cake offers a tender crumb and a delightful balance of sweetness and spice, making it an ideal treat for any occasion or a cozy afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
- 1/3 cup sour cream or plain yogurt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will ensure a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs into the butter mixture one at a time, beating well after each addition to fully combine. Then stir in the vanilla extract evenly.
- Combine Dry and Wet Ingredients: Lower the mixer speed to low and alternately add the flour mixture and apple cider to the batter, starting and ending with the flour mixture. Mix just until combined to avoid overmixing, which can toughen the cake.
- Fold in Sour Cream: Gently fold in the sour cream or plain yogurt into the batter until fully integrated, creating a smooth and creamy texture.
- Pour Batter into Pan: Transfer the batter into the prepared bundt pan and spread it evenly using a spatula to ensure uniform baking.
- Bake the Cake: Bake the cake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely, preventing any breakage or sticking.
- Optional Garnish: For an extra touch of sweetness and presentation, dust the cooled cake with powdered sugar before serving.
Notes
- Use fresh apple cider for the best flavor; avoid overly sweetened or spiced versions.
- Properly soften the butter to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding flour to maintain a tender crumb.
- Ensure the bundt pan is well greased and floured to prevent the cake from sticking.
- Allow the cake to cool completely before slicing for cleaner cuts and better texture.
