This Apple Cider Pound Cake is super moist, has a tender, tight crumb and is simply glorious, just as a pound cake should be! It has a magnificent apple flavor that is really subtle, but you still get the mellow tones of apple throughout. The delectable, sweet Caramel Apple Cider Glaze becomes a wonderful suitor to the Apple Cider Pound Cake too! Sounds serious! Yeah, that right, seriously perfect for Fall!
We have a lovely farm market in our neck of the woods right here in Goshen, Indiana called Kercher's Sunrise Orchards that has an annual Harvest Festival.
They have free hayrides, U-Pick Apples, U-Pick Pumpkins and gourds and all kinds of great tasting nom-noms like Roast Pork Sandwiches, Fresh Apple Dumplings, Caramel Apples and home-made Apple Cider. (Which by the way, inspired me to make this Apple Cider Pound Cake!)
Their home-made cider is awesome and they start pressing in late August. Their fame-to-claim Apple Cider is called "Kercher's October Gold" and they distribute it to many Martin's and Marsh Supermarkets in my corner of the world, as well as sell it at their market.
Serve it warm, room temp or cold. I have no problem eating it any ole way I can get it in my pie-hole. But, that's just me!
My other family members are addicted to warming pretty much every dessert in the microwave. So, if you serve it warm, top it off with even more glaze.
This recipe was made to have extra glaze just for that purpose, so if you don't want all that yummy, warm, delicious, succulent caramel cider apple glaze dripping down on your pound cake in slow motion, can you just forget I even mentioned it? 🙂
Sorry... But, seriously, just prepare it to your liking.
This would be perfect with your morning coffee or with a tall cold glass of milk or maybe even some hot apple cider?! 🙂 Right?
If you love fall breads like this, you must try all these!
Awesome Country Apple Fritter Bread
20 Smashing Pumpkin Breads for Fall
Pumpkin Walnut Bread
“CopyCat” Starbucks Pumpkin Pound Cake
Country Pumpkin & Banana Cinnamon Bread {Pumpkin Glaze}.
Hope you enjoy!
Glazed Caramel Apple Cider Pound Cake
Ingredients
Apple Cider Pound Cake
- 1 ½ cups flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup butter softened
- 1 cup sugar
- 2 eggs room temperature
- 1 teaspoon maple syrup or vanilla extract
- ¾ cup apple cider I used my local Apple Cider from Kercher's
Caramel Apple Cider Glaze
- 2 ¼ cups powdered sugar
- ¼ cup apple cider
- 4 tablespoons caramel sauce
- 1 tablespoon whipping cream or heavy cream
Instructions
- Preheat the oven to 325 F. Spray loaf pan with non-sticking spray and set aside.
Apple Cider Pound Cake
- In a small bowl, add the flour, salt, and baking powder and whisk together until combined.
- In a large bowl, using an electric mixer, whip butter until light and fluffy.
- Add sugar and beat a few minutes until the butter is lighter in color.
- Add the eggs one at a time, beating in between additions; add in vanilla and mix until well blended.
- Add dry ingredients alternately with cider mixture to batter. Mix until just combined. (Overmixing will lead to a dense cake and you want a tight, tender crumb)
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick comes out clean.
- Check at 50 minutes to make sure the edges and top isn't browning. If it is, cover with aluminum foil and continue baking until done.
- Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Caramel Apple Cider Glaze
- Whisk the apple cider,powdered sugar caramel and whipping cream together until smooth and has the consistency of glaze to pour. (Add more cider if it’s too thick or more powdered sugar if it’s too thin.)
- Put glaze in microwave until heated, 30 seconds or so. Pour about ⅓ of glaze slowly back and forth up and down the length of the cooled cake.
- Let glaze set until firm, if you can wait that long!
For the extra umph factor to your pound cake delight
- Heat glaze up in microwave and serve remaining glaze over individual cake servings. You can heat the pound cake up too! 🙂
If you want the extra, extra umph factor
- Add ice cream and just pour the glaze on top of that!
Notes
I’ve made apple fritter bread every one really likes it I love i
HI Lisa, I use the Wilton® Advance® 9-Inch x 5-Inch Loaf Pan and I have an old ceramic/glass 9x5 pan that I use as well. I hope you enjoy Lisa!!
Im making this and other delicious desserts on your blog! Im curious as to what brand of loaf baking pans you use? Thank you!
Could this recipe be used for cupcakes? If so about how many would it yield?
Thank you! 🙂
Adding cider to pound cake is such a creative and delicious-sounding idea! Thanks for stopping by our Happy Holidays Link Party - be sure to join us again this week (beginning on Saturday at 7 pm ET) and every week through the holidays.
Thanks Maureen! 🙂 We are happy to be a part of it, we have been going to Kercher's for the last 8 years or so, since I moved to New Paris! We love it and ALL the goodies! My kids always get their favorite 'things' they always want to purchase every time we go in there. It's a great addition to Goshen's history! We love it! I plan on making a lot of apple recipes next year, so I'll be around. 🙂 Happy Thanksgiving to you and your family.
Hi Sandra! Thank you so much. I had it warmed up and it is absolutely awesome. Sounds like your daughter made a believer out of you. 🙂 Happy Holidays to you as well!
I am a pound cake fanatic and this looks like it should be on my counter. My daughter got me into the habit of warming my cake before eating it and I haven't looked back! Have a happy holiday!
Thank you for the shout out and beautiful, not to mention delicious, recipe to add to my volumes of apple recipes....but of course it will be in my "all time favorites" binder!!! There is nothing like a great slice of Glazed Carmel Apple Cider Pound Cake in the fall to remind us how lucky we are to have you and apples in our northern Indiana slice of heaven!! Mrs. Apple Kercher's Sunrise Orchards
Thank you so much Cathy! It really does scream fall'. 🙂
The entire cake looks and sounds amazing, and I love the idea of the glaze over top! This is the perfect fall sweet bread!
Cathy