This Apple Cider Pound Cake is bursting with fall flavor! It’s moist, rich and dense with the flavor of real apple cider in every bite. Of course, the sweet topping of caramel is the perfect finishing touch. It will be your new fall go-to dessert.
I can still remember my growing up years and our annual trek to old Cider Mill to get fresh apple cider. My Dad loved fresh apples and apple cider and I don’t think we ever missed a season to visit. The aroma of apples in the crisp air was mouth-watering and watching the apples get pressed while seeing the cider fill up our gallon jug was so cool. (and they gave out free cups of cider to taste too 🙂 )
I miss being able to check out the cider mill or go pick apples now that I am in Florida but I somehow bake myself happy when the apples arrive in the store. However, when it comes to apple cider, Florida just doesn’t get what real apple cider is as it tends to be more like apple juice than real cider. So when I bake I hunt through every store possible, or hope my relatives will come visit and bring a jug of the fresh cider with them, to find the real thing.
Easy to make Apple Cider Pound Cake just melts in your mouth!
Step 1 – Cream butter and shortening. Step 2 – Add in applesauce and conitinue beating. Step 3 – Add sugar. Step 4 – Beat until lighter in color and fluffy to aerate batter. Step 5 – Add eggs one at a time and mix just until yellow disappears. Step 6 – Add dry ingredients alternately with apple cider beating until incorporated.
Step 7 – Pour into pan and bake for 1-1/2 hours.
Remove from oven and let cool 10 minutes in pan then invert onto wire rack.
Now the fun part! Place a cookie sheet lined with aluminum foil under cake. Now drizzle caramel over all. Doesn’t that make your mouth water?
This apple cider pound cake, made with the real thing, is so moist it practically melts in your mouth. And to top it off, there is that oh so rich caramel glaze, that combined with the fresh apple taste, just might remind you of caramel apples. It really does make the perfect fall or winter treat! And the smell of apples baking, whether it’s apple pie, caramel apple bar cookies, homemade applesauce or this delicious pound cake, always reminds me of autumn days and the happy memories of childhood.
Moist & rich with apple flavor and drizzled with a caramel glaze, this Apple Cider Pound Cake will become your new fall go-to dessert.
- 1/2 cup butter, softened
- 1/4 cup shortening
- 1/4 cup unsweetened applesauce
- 1-1/4 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups unbleached flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup apple cider
- 1/2 cup Caramel topping you can make your own or use a jarred variety
- Preheat oven to 325 degrees. Grease a loaf pan (I love my nonstick Farberware Nonstick Bakeware 9-by-5-Inch Loaf Pan) then line bottom with parchment paper.
- Cream butter and shortening together. Continue to mix while adding in applesauce then slowly incorporating 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 then vanilla. Do not overmix!
- In a large bowl, combine flour, salt, baking powder and spices. Add alternately with cider to batter and beat until incorporated. Pour into prepared pan and bake for 1-1/2 hours or until toothpick (I use wooden skewer) in center comes out clean.
- Lest rest in pan 10 minutes then turn out on wire rack. While still warm, drizzle caramel topping over top and down sides. Let sit until completely cool then store. I place on serving plate and loosely wrap with aluminum foil so as not to disturb the glaze.
This post has been updated with new photos and step by step directions. Original post was published on December 13, 2013.
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