This Apple Cider Donut Pound Cake is the ultimate fall dessert-moist, dense, and packed with cozy apple cider flavor. Inspired by the classic apple cider donut, this rich pound cake is perfectly spiced and finished with a sweet caramel topping that makes every slice irresistible. Whether you're hosting a holiday gathering, craving a seasonal treat, or looking for your next go-to autumn dessert, this easy pound cake recipe is sure to become a family favorite.
Why you'll love this recipe
Easy to Make. Make with ingredients you probably already have on hand. Just 20 minutes prep and let the oven do the rest.
Fall flavor. This apple cider cake has all the flavors of fall wrapped up in a rich, tender loaf - sweet apple cider, warm spices like cinnamon and nutmeg, and a drizzle of sweet caramel - can you say caramel apples?
Moist, dense texture. Made with real apple cider and applesauce, this cake is so moist it practically melts in your mouth.
Tastes like an apple cider donut. But in pound cake form!
Perfect for cozy fall days. Baked in a loaf pan so it's the perfect size for small gatherings.
Ingredients
Here's what you'll need to make this delicious pound cake with apple cider.
- Butter - make sure it is room temperature for moist, tender results
- Shortening - is added to increase the amount of rise, help the cake hold its shape and make the overall cake softer and lighter
- Unsweetened applesauce - is added for more apple flavor and a moister cake. You can also use cinnamon applesauce for a deeper, spicy flavor
- Sugar - acts as a sweetener
- Eggs - give the cake its structure. Make sure they are room temperature to enable them to combine more easily with the rest of the ingredients
- Vanilla extract & salt - enhances all the other flavors
- Unbleached all purpose flour - forms the structure of the donut cake and gives it a soft, delicate crumb just like an apple cider donut
- Baking powder - acts as the leavening agent
- Warming spices of cinnamon & nutmeg - brings the flavor of fall to the mix and pairs perfectly with apple cider
- Apple cider - be sure to use fresh apple cider and not apple juice for a richer flavor as well as providing a more fluffy texture
- Caramel topping - is optional but the flavor is the crowning touch on this apple cider donut cake. Or opt for a cinnamon-sugar topping reminiscent of apple cider doughnuts.
How to make apple cider donut cake
- Cream butter and shortening in a large bowl. Continue beating while adding applesauce.
- Slowly add sugar until incorporated then beat for 5 minutes at medium-high speed. This will help aerate batter and make a lighter pound cake.
- Add eggs one at a time and mix just until yellow disappears. Add vanilla extract.
- Combine the dry ingredients - flour, salt, baking powder and spices.
- Add the dry ingredients to wet ingredients alternately with apple cider.
- Beat until just combined. DO NOT OVERMIX as it will result in a drier cake.
- Pour the cake batter into a 9x5-inch loaf pan that has been greased well and the bottom lined with parchment paper. Spray the parchment paper with nonstick spray.
- Bake at 350°F for 45-55 minutes until golden brown. Check by inserting a toothpick in the center. It should come out clean. Remove it from the oven and let the cake cool for 10 minutes in the pan then invert onto a wire rack.
- Now the fun part! Place a cookie sheet lined with wax paper under the warm cake. Now drizzle caramel all over the top of the cake. Doesn't that make your mouth water?
This moist apple cider cake is one of my fall favorites! It's great for breakfast, a snack, or even dessert with a scoop of ice cream and a drizzle of caramel on top. I love to warm it up but it's great at room temperature too.
Recipe tips
- First and most important, use apple cider not apple juice. There is a huge difference in flavor and the cider will give you the deepest flavor reminiscent of those cinnamon-coated cider donuts at the apple orchard.
- Make sure to grease and flour the loaf pan very well. You want this baby to just slide out when it cools.
- In order for the cake to be moist and tender, do not overmix the ingredients. Mix until just incorporated.
Recipe variations
- Add a crunchy texture to the apple cake by adding chopped pecans or walnuts.
- Add more cinnamon flavor by changing up the unsweetened applesauce with cinnamon applesauce.
- A chocolate drizzle or an apple cider glaze can be used instead of caramel glaze. For an apple cider glaze just mix 1 cup powdered sugar, ¼ cup apple cider, and 1 tablespoon melted butter.
- For a spicier version, use apple pie spice in place of cinnamon and nutmeg which includes allspice, ginger, and cardamon as well as cinnamon and nutmeg. You can even increase the initial quantity of cinnamon and nutmeg to your desired preference.
- Intensify the apple flavor by simmering the apple cider on the stove until it's reduced by half before adding it to the batter. This concentrates the flavor and makes the cake extra flavorful.
- This apple cider cake can be made gluten-free by substituting a 1:1 gluten-free flour that contains xanthan gum for the unbleached flour.
How to store and freeze
Storing: Loosely wrap the cooled pound cake in aluminum foil and keep it at room temperature for up to 4 days.
Freezing: Wrap the cake tightly in plastic wrap, then again in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
More fall apple recipes
Cinnamon Apple Bread is an easy-to-make soft and moist bread with delicious pecan crumbs on top.
Caramel Apple Bars are the perfect fall cookie recipe. A crunchy oatmeal cookie base is topped with cinnamon apples then drizzled with caramel.
Apple Cider Cookies are for all those apple cider lovers. Soft, cakey apple-flavored cookies are made even more delicious with easy maple icing.
Apple Bundt Cake is as easy as 1-2-3 to make. Just pour all ingredients into a bowl, mix and bake. That's it!
Find lots of easy fall baking recipes here on 2CM!
Apple Cider Donut Cake
Ingredients
- ½ cup butter, softened
- ¼ cup shortening
- ¼ cup unsweetened applesauce
- 1 cup sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups unbleached flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup apple cider
- ½ cup caramel topping you can make your own or use a jarred variety
Instructions
- Preheat oven to 350°F. Grease a 9"x5" loaf pan then line the bottom with parchment paper and spray with nonstick spray.
- Cream butter and shortening together.
- Continue to mix while adding in applesauce. Slowly incorporate sugar a little at a time. Mix at medium-high speed for 5 minutes to help aerate the batter and make the finished pound cake lighter.
- Add eggs one at a time until the yellow just disappears. Add vanilla extract.
- In a large bowl, combine flour, salt, baking powder and spices. Add alternately with apple cider to batter and beat until just incorporated. Do not overmix!
- Pour into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Let rest in the pan for 10 minutes then turn out onto a wire rack.
- While still warm, drizzle caramel topping over the top and down the sides. The least messy way is to place a wire rack over a cookie sheet lined with parchment paper or wax paper to catch the excess drippings.
- Let rest on the wire rack until completely cool. Store, loosely wrapped with aluminum foil, at room temperature. It will keep for 3-4 days. If keeping longer, freeze, tightly covered for up to 3 months.
Notes
- First and most important, use apple cider NOT apple juice.
- Make sure to grease and flour the loaf pan very well.
- Do not overmix the ingredients. Mix until just incorporated.
Nutrition
This post has been updated with new photos and step-by-step directions. The original post was published on December 13, 2013.
Renee Goerger says
Just delicious! I've been baking like crazy with apples this year and am very anxious to try your recipe. That glaze looks amazing!!
Jessica says
This was positively AH-mazing! So moist. The caramel sauce wasn't overly sweet and paired perfectly with the pound cake. I wanted to test it out before taking it to a bake sale. It was delightful.
Linda Warren says
So glad you liked it! It's one of our family's fall favorites.
Adira says
do you have a suggestion for a substitute for shortening?
Linda Warren says
You should be able to use all butter instead of the shortening. There may be a slight change in the texture but if you cream the mixture well it should work just fine. Let me know how it turns out.