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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - ½ cup apple cider - 1 tablespoon vanilla extract - 1 cup finely diced apples (like Granny Smith or Honeycrisp) - For the glaze: - 1 cup powdered sugar - 2 tablespoons apple cider - 1 tablespoon milk - ¼ teaspoon cinnamon This recipe blends sweet apples and warm spices. The dry ingredients create a strong base for the cake. I use all-purpose flour for the best texture. Baking powder and baking soda help the cake rise well. A pinch of salt brings out the flavors. Ground cinnamon and nutmeg add that cozy fall taste. In the wet ingredients, I combine softened butter and sugar. This mix makes the cake light and sweet. Eggs bring richness and help bind the cake. Apple cider adds moisture and flavor. A touch of vanilla gives a warm aroma. The additional ingredients are where the magic happens. Finely diced apples add texture and sweetness. For the glaze, I mix powdered sugar, apple cider, and milk. A hint of cinnamon ties it all together. This glaze adds a nice finish to the cake. First, preheat your oven to 350°F (175°C). This step warms the oven for the best bake. While the oven heats, grease and flour your bundt pan or loaf pan. Greasing helps the cake come out easily. Flouring adds another layer of protection against sticking. In a medium bowl, mix the dry ingredients. Combine 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. Set this mix aside. In a large bowl, beat ½ cup of softened butter and 1 cup of sugar together. Use an electric mixer for about 3-4 minutes until the mix is light and fluffy. Next, add 2 large eggs one at a time. Mix well after each egg. Stir in ½ cup of apple cider and 1 tablespoon of vanilla extract. Now, slowly fold in your dry mix until just combined. Be careful not to overmix. This keeps the cake light and fluffy. Gently add 1 cup of finely diced apples. This gives the cake a nice texture and flavor. Pour the batter into your prepared pan. Smooth the top with a spatula. Bake in your preheated oven for about 50-60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. Let the cake cool in the pan for about 15 minutes. This helps it firm up. After that, transfer it to a wire rack to cool completely. While the cake cools, prepare your glaze. In a bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of apple cider, 1 tablespoon of milk, and ¼ teaspoon of cinnamon. Mix until smooth. You can adjust the thickness by adding more sugar or cider. Once the cake is cool, drizzle the glaze over the top evenly. Let it set for a few minutes before slicing. Enjoy this tasty treat! - Ensuring the cake rises properly: Use fresh baking powder and soda. They help the cake rise. Make sure your butter is soft, but not melted. This adds air to the batter. - Avoiding overmixing: Mix the batter until just combined. Overmixing makes the cake dense. Gently fold in the diced apples at the end. - Testing for doneness: Insert a toothpick into the center of the cake. If it comes out clean, your cake is done. If it has batter on it, bake for a few more minutes. - Adjusting glaze consistency: If your glaze is too thick, add a little more apple cider. If it’s too thin, add more powdered sugar. Aim for a pourable yet thick glaze. - Tips for an even glaze application: Drizzle the glaze in a back-and-forth motion over the cooled cake. This helps cover every slice. - Garnishing suggestions: Top the cake with thin apple slices for a fresh look. A sprinkle of cinnamon adds warmth and color. - Serving recommendations: Serve slices on a decorative plate. Pair it with a scoop of vanilla ice cream for a delightful treat. {{image_2}} You can make this cake even better! Try adding nuts like walnuts or pecans. They give a nice crunch and extra flavor. You can also mix in raisins or dried cranberries. Both add sweetness and chewiness. These little changes make each bite fun and tasty. Want a gluten-free cake? No problem! Just swap the all-purpose flour for a gluten-free blend. Many stores offer these blends. They work well in most recipes. Be sure to check the package for the right amount. This way, everyone can enjoy a slice! If you need a dairy-free cake, it's easy to adjust. Use dairy-free butter and choose a milk alternative, like almond or oat milk. This keeps the cake moist and delicious without dairy. You won’t miss the butter or milk in this treat. It still tastes amazing! You can keep your Apple Cider Pound Cake at room temperature. Wrap it in plastic wrap. Place it in an airtight container. This keeps it fresh for up to three days. Avoid direct sunlight. If your kitchen is warm, consider refrigerating it. Refrigeration helps the cake last longer. Keep the cake in an airtight container. It can stay fresh for about a week. Just remember, the fridge can dry it out. So, eat it within a week for the best taste. Freezing is a great option if you want to save some cake. First, let the cake cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. You can freeze it for up to three months. When you’re ready to enjoy it, take it out of the freezer. Place it in the fridge overnight to thaw. If you need it fast, leave it at room temperature for a few hours. Your Apple Cider Pound Cake lasts about three days at room temp. In the fridge, it can last about a week. If you freeze it, it lasts for three months. Look for signs of spoilage. If the cake smells bad or has mold, throw it away. A dry texture can also mean it's time to toss it. Always check before enjoying your tasty treat! To check if the cake is done, use these signs: - The cake is golden brown on top. - A toothpick inserted in the center comes out clean. - The cake pulls away from the sides of the pan. You can test for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready. If there is batter on the toothpick, bake it a little longer. Yes, you can use different types of apples in this recipe. I recommend these apple varieties: - Granny Smith: They add a nice tartness. - Honeycrisp: They are sweet and juicy. - Fuji: They bring a firm texture and sweetness. Feel free to mix different apples for added flavor. Each type will give a unique taste to your cake. You can make this cake ahead of time with these tips: - Bake the cake and let it cool completely. - Wrap it tightly in plastic wrap or foil. - Store it at room temperature for up to three days. If you want to keep it longer, you can freeze it. Just thaw it overnight in the fridge before serving. This cake pairs well with many sides and drinks: - A scoop of vanilla ice cream. - Whipped cream on top. - A hot cup of spiced cider. - A drizzle of caramel sauce. These options will enhance the flavors of the cake and create a warm, cozy experience. This blog post shared a simple and fun way to make Apple Cider Pound Cake. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned about flavor variations and storage options to keep your cake fresh. Finally, I answered common questions you might have. With these steps, you can enjoy a delicious cake for any occasion. Now, grab your ingredients and start baking! You will love the results.

Apple Cider Pound Cake with Glaze

Indulge in the flavors of fall with this delicious Apple Orchard Pound Cake! Delightfully moist and packed with diced apples, this easy recipe combines warm spices and a sweet glaze for a perfect treat. Discover how to create this scrumptious pound cake that’s ideal for cozy gatherings or a simple dessert at home. Click to explore the full recipe and bring the taste of an apple orchard to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup apple cider

1 tablespoon vanilla extract

1 cup finely diced apples (such as Granny Smith or Honeycrisp)

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

For the Glaze:

1 cup powdered sugar

2 tablespoons apple cider

1 tablespoon milk

¼ teaspoon cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan and set aside.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon and nutmeg). Set this mixture aside.

      In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (around 3-4 minutes).

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and apple cider until well combined.

          Gradually mix in the dry ingredient mixture until just combined. Be careful not to overmix. Fold in the diced apples gently.

            Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

              Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                While the cake is cooling, prepare the glaze by whisking together the powdered sugar, apple cider, milk, and cinnamon until smooth. Adjust the consistency as needed by adding more sugar or cider.

                  Once the cake is cool, drizzle the glaze over the top evenly. Let it set for a few minutes before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: Serve slices on a decorative plate, garnished with thin apple slices and a sprinkle of cinnamon for an inviting autumn touch.