Apple Cider Pound Cake

$- 1 cup unsalted butter, softened - 2 cups granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup apple cider - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup chopped apples (preferably Granny Smith) - ½ cup chopped walnuts (optional) When I make apple cider pound cake, I start with fresh, quality ingredients. The butter adds richness, while sugar sweetens the cake. Eggs provide structure and moisture. I love vanilla extract for its sweet aroma. Next, I use all-purpose flour, which gives the cake its body. Baking powder and baking soda help the cake rise. The salt balances the sweetness. Apple cider is key to adding flavor. Ground cinnamon and nutmeg bring warmth and spice. Using Granny Smith apples gives a tart bite that contrasts the sweetness. If you like, add chopped walnuts for crunch. Gather these ingredients before you start. It makes the process smooth and fun! Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. This step is key to ensure your cake comes out easily. In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar. Mix them until the mixture is light and fluffy. This should take about 4-5 minutes. Next, add 3 large eggs one by one. Mix well after each egg. Stir in 1 teaspoon of vanilla extract for extra flavor. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Then, add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg. This mix gives your cake that warm, spiced flavor. Gradually add the dry mix to the wet mix. Alternate with 1 cup of apple cider. Start and end with the flour mixture. Mix until just combined. Finally, fold in 1 cup of chopped apples and ½ cup of chopped walnuts, if you like. This adds great texture. Pour the batter into your prepared bundt pan. Smooth the top with a spatula. Bake in the oven for 55-65 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready. Once baked, remove the cake from the oven. Allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. For serving, dust slices with powdered sugar or drizzle with a glaze made from powdered sugar and apple cider. Add thin apple slices for a pretty touch. To make your pound cake great, follow a few simple tips. First, use room temperature ingredients. This helps them mix well. Next, do not overmix your batter. Mix just until combined to keep it light. Bake the cake in a preheated oven for even cooking. Use a toothpick to check for doneness. When it comes out clean, your cake is ready. If you need to swap some ingredients, here are some ideas. Instead of unsalted butter, you can use coconut oil. This adds a nice flavor. For apple cider, use apple juice if needed. You can also try almond flour instead of all-purpose flour for a gluten-free option. Add a splash of lemon juice to enhance the flavors. Make your pound cake look special with simple decorations. Dust the top with powdered sugar for a sweet touch. Drizzle a glaze of powdered sugar and apple cider over each slice. For an autumn feel, add thin apple slices on top. You can also sprinkle chopped walnuts for extra crunch and flavor. {{image_2}} You can switch up the apples with other fruits. Try pears or even peaches for a twist. Chopped bananas can also add moisture. For nuts, pecans or almonds work well. They give crunch and flavor. Just remember to chop them small to mix evenly. If you need a gluten-free cake, use a gluten-free flour blend. Many blends work well in pound cakes. Just ensure it has a good mix of starches and proteins. You might need to add a bit more moisture too. Try adding an extra egg or a splash of apple cider. You can enhance the flavor with spices. Add a pinch of ginger or allspice for warmth. Try also adding an extra splash of vanilla extract. A little lemon zest brightens the cake. These simple changes make each bite exciting. Experiment and find your favorite mix! To keep your leftover cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If your home is warm, keep it in the fridge. This will help it last a bit longer. To freeze your apple cider pound cake, slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as you can before sealing. This way, it stays fresh for up to three months. When you're ready to eat it, just thaw at room temperature. - Always wrap the cake well to avoid dryness. - Keep the cake away from sunlight or heat. - For added flavor, drizzle a bit of apple cider on top before wrapping. - If you have frosting, store it separately to keep the cake fresh. Following these tips will ensure your apple cider pound cake stays tasty and moist for days! To keep your pound cake moist, use fresh ingredients. Make sure your butter is soft, not melted. Cream the butter and sugar well; this adds air. You can also add a bit of extra apple cider. It helps to lock in moisture. Lastly, do not overbake the cake. Check it at 55 minutes. If a toothpick comes out clean, it’s done. Yes, you can use other apples. Granny Smith apples work best due to their tartness. However, Honeycrisp or Fuji can add sweetness. Just remember, tart apples balance the sugar in the cake. Chop them into small pieces for even baking. This way, they blend well into the batter. To make this cake dairy-free, substitute the butter. Use a dairy-free butter or coconut oil. You can also use applesauce to replace some butter. For the milk, use almond or oat milk instead of regular milk. This keeps the flavor rich while making it dairy-free. The best way to slice a pound cake is with a serrated knife. Start at one end and make smooth cuts. Hold the cake steady, but don't press down hard. For neat slices, clean the knife after each cut. This method gives you perfect, even slices every time. In this post, I shared a simple recipe for apple cider pound cake. We covered essential ingredients, step-by-step instructions, and helpful tips. I also included ways to customize the cake and storage information to keep it fresh. For the best taste, use fresh apples and follow the baking tips. Enjoy making this tasty treat for any occasion. Your friends and family will love it!$

Indulge in the comforting flavors of autumn with this delightful Autumn Bliss Apple Cider Pound Cake! Perfect for cozy gatherings, this cake combines the rich taste of apple cider with warm spices and tender apples. Follow our simple recipe and enjoy a slice topped with powdered sugar or a drizzle of glaze. Click through for the full recipe and bring the essence of fall to your kitchen! #AppleCiderCake #FallBaking #AutumnRecipes #BakingJoy

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Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup apple cider

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup chopped apples (preferably Granny Smith)

½ cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet mixture, alternating with the apple cider. Start and end with the flour mixture, mixing until just combined.

Fold in the chopped apples and walnuts, if using, making sure they are evenly distributed throughout the batter.

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12

- Presentation Tips: Serve slices dusted with powdered sugar, drizzled with a simple glaze made from powdered sugar and apple cider, and decorated with thin apple slices for an autumn touch.