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How wrong would it be for me turn my air conditioning on at the end of October? I mean, I live in Illinois, you guys. It’s not supposed to be 80 degrees and humid right now. It’s supposed to be nippy and crisp and cool and WHY CAN’T I WEAR MY JACKET?
Stupid t-shirts. I’m so over you.
Apparently, it’s supposed to be in the low 50s tomorrow. 80s today, 50s tomorrow. Oh, Illinois. I hate you so much.
Let’s talk about things I do not hate instead.
Leaves. They’re everywhere and I don’t have to rake them. That’s what boys are for.
My daughter. She just learned what breast feeding is and discussing it with her is the most entertaining thing I’ve ever done. Aside from that time she learned how babies are made. That was pretty fun, too.
My son, who happens to have man sized feet and man sized hands and, sadly, man sized smells. Oof.
Apple Cider. It’s just screams fall.
Apple Cider Cake. Tastes like an apple cider donut without all the work of cutting out donuts.
Apple Cider Glaze. It’s strong, and the kids did not like it, but I thought it was yummy. There’s some serious tangy apple flavor happening in it. If you don’t think you’d go for that, why not drizzle some cinnamon syrup or caramel sauce all over your cake instead?
Apple Cider Pound Cake with Apple Cider Glaze
Ingredients
For the cake:
- 3 cups sugar
- 1 1/2 cups butter softened
- 6 large eggs
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup apple cider
- 1 teaspoon vanilla
For the glaze:
- 1 cup apple cider
- 2 tablespoons butter
- 1 teaspoon cinnamon
- Dash of salt
- 1 cup powdered sugar more as needed
Instructions
To make the cake:
- Preheat oven to 325 degrees. Grease a bundt pan.
- In the bowl of your stand mixer, beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, until well combined.
- In a medium bowl, combine the dry ingredients.
- Combine the cider and vanilla.
- Add dry ingredients alternately with the cider and mix until well blended.
- Pour into the greased bundt pan and bake for 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes in the pan before removing to a cake stand or plate. Cool completely before icing.
To make the glaze:
- While the cake is baking, bring the cider to a boil over medium heat, reduce heat to low, and simmer for 15 minutes or until reduced down to 1/4 cup of cider.
- Stir in the butter, cinnamon, and salt. Transfer to a small bowl and let cool while the cake is baking/cooling.
- Add the powdered sugar to the cider and whisk to combine. For a thicker consistency that will hold it's shape/color better after drizzling on the cake, whisk in up to 1/2 cup more powdered sugar. If the glaze is too thin it will melt into the cake (still delicious but not as pretty), but if you add too much powdered sugar it gets pretty sweet (not a terrible thing, it's dessert and you can balance it with a dash more of salt if needed).
Tips & Notes:
Nutrition Information:
adapted from Taste of Home
CP says
This is a new favorite that we’ll make again and again!
June says
Curious if anyone had issues with the glaze. The picture shows the glaze set up but 1/2 cup reduced apple cider and 1/2 cup powdered sugar makes for a thin glaze which does not set up
Love the cake but disappointed with the glaze
Karly says
It does say to add additional powdered sugar to thicken. That would have helped thicken it for you.
Sarah says
I kept adding and adding powdered sugar to the glaze and it’s still as thin as can be. I hate to add more as it would be way too sweet. I’m afraid I’ll have to throw away the glaze and try something else. Cake looks good though.
Karly says
Hi Sarah! Sorry to hear you had issues with the glaze. Did you reduce the cider down to 1/2 cup?
Sarah says
Yes, I did too. I practically tripled the powdered sugar and it’s still way too runny.
Kristine Morris says
I’ve made this cake twice and it has been a hit both times!! I make the cake then slice a piece and put it in individual bags for work. I add the glaze to the bottom and top of the cake.
Karly says
Great idea! Thanks for sharing, Kristine. 🙂
Lea says
Made 2 of these for a church cookout. One I used homemade caramel for the topping and the other I made the apple cider glaze. I made a few changes to the recipe. I reduced 3 cups of apple cider down to 1 cup and I used 1.5 teaspoons of apple pie spice in place of the recipe spices. I also added toasted pecans on top of the glaze which kicked the flavor up a notch. The only problem I had with the cake was that a thin layer on the top of the cake came off when I flipped it out of the pan. This happened to both cakes. I generously greased the pans with baking spray. I’m planning to make this again this week.
Patricia says
This was absolutely delicious! I dint even like sweets and I enjoyed it. Will make again and again!
Karly says
So glad it was a hit! 🙂
Tom says
This is a terrible recipe. Will never make again. Could barely get the cake out of the tin. When I did, it looked a complete mess. Not suitable to serve to company.
Karly says
Hi Tom! Did you take special care to grease the bundt pan properly? They are known for causing issues because of the nooks and crannies so you really have to grease it well.
Sarah Milligan says
This may seem like a dumb question. Is this made with powdered apple cider mix or liquid apple cider?
Karly says
It’s liquid apple cider.
Patti blackwell says
Instructions mention cinnamon in glaze but ingredient list does not mention cinnamon in glaze ingredients???
Karly says
Whoops! It’s there now. Thanks for the catch.
jane says
I made this cake three times, the first I greased and floured the pan and it came out great the second I did not flour the pan and I think it would be a good adjustment to the recipe to add that step in the baking process.
I do have a question about the glaze I have made it twice with the 3/4 cup of powdered sugar, the good part is that is soaks into the cake but the photo looks a bit like it should be thicker and stay on top of the cake can anyone give me more information?
Tawra says
I cannot WAIT to make this cake, thanks for the recipe! I just have 1 question – did you grease AND flour the bundt pan or did you just do grease only?
Karly says
Either is fine. I usually only grease the pan, but I don’t always have the best luck, so do whatever works for you.
Cheryl says
Just made this today and it was divine.
Karly says
So happy to hear you enjoyed it!
Jess says
I absolutely love this recipe! So much so I added it to my ultimate apple recipe roundup…I hope you will come by and take a look! Have a great week xo http://dreamingofleaving.com/2015/09/21/worlds-best-apple-recipe-roundup/
Adele Aiken says
Have you ever tried this recipe in muffin tins? Or perhaps in a 9×13 pan?
Karly says
I haven’t tried it, but I would think it would work. You’ll just have to adjust the baking time. Not sure if all of the batter will fit in a 9×13 or not, though.
Kristie Morris says
I make it in the mini Pampered Chef bundt pan and you just have to adjust your baking time.
Tasha says
Just made this and let me tell you it was delicious and so moist. I cooked mines a little longer but other then that the recipe was awesome! 🙂
Karly says
Glad to hear that! 🙂
Julie says
How much cinnamon do you use for the glaze?
Karly says
Sorry about that! You’ll need a half teaspoon.