There are many kinds of cakes in this world. I’m not talking about vanilla, chocolate, sponge cake, pound cake, birthday cake and the like; I’m talking about the overall demeanor that a cake possesses: mighty, intimidating, tall, enormous, elegant, petite, dainty, light, dense, sophisticated…you get the picture. It’s that feeling that halos a cake when it’s sitting atop a cake stand, tucked inside its paper lining, or perched upon a dessert plate.
Of all these descriptions, only one is befitting of this Apple Cider Pound Cake w/ Sweet Cinnamon Glaze: glorious. This cake is glorious.
With just one look, a beam of sunlight shines directly onto the cake just as an angelic chorus swells in the background. What can I say? It’s a beautiful cake.
But it’s not just on the outside that this cake shines. There is one reason, and one reason only, that I make this Apple Cider Pound Cake every year around this time: it is darn good. It is so moist and delicious, just as a pound cake should be. Moreover, the apple cider provides a heavenly apple accent that’s subtle, but unmistakably present. The cider is further complimented by a beautiful blend of spices: cinnamon, nutmeg, allspice, and clove. This creates a warm, sweet, and spicy harmony. The taste of these comforting spices reminds you of Fall time, the holidays, and treats your grandma used to make.
Beautiful, flavorful, and oh so delicious, this pound cake has it all. When inundated by a smooth, sweet cinnamon glaze and sprinkled with toasted pecans, it is taken completely over the top. The cinnamon in the glaze brings out all of the warm flavors present in the cake. However, the cake is tasty enough all on its own if you’re not the glaze-type.
If you want to wow your guests, this Apple Cider Pound Cake is a good way to do it. The funny thing is that its glorious presentation stems from a not-so-complicated process. The bundt cake pan does most of the work, giving it a gorgeous form. All you have to do is top it with that beauteous glaze and a generous handful of nuts. And viola: you’ve got one glorious cake.
For a comforting, moist, Fall-filled dessert, you simply must try this pound cake. It is a must-make, soon to become a regular in your Fall baking collection. You will “Fall” in love.
A Few Tips Before You Get Cooking:
- When I say grease and flour the pan, I really mean it. I made the mistake of just using nonstick cooking spray, and boy, did I pay for that. That pound cake literally defied the laws of gravity. I had it turned upside down for an eternity and banged it on the counter numerous times. It had to be chiseled out. Don’t use nonstick cooking spray, unless you plan on making this cake twice in one weekend like I did.
- Don’t skimp on the spices. It may sound like a lot, but it’s really not. They all melt together and create the absolute perfect flavor. Trust me on this one, my little cookies.
- As I said above, the glaze is optional (although highly recommended, it’s delicious!). You can make this guy plain. My parents like the plain slices with their coffee. It’s also delicious to toast and butter them!
- If you don’t like nuts, you can skip the pecans. Or, you can replace the pecans with walnuts if you prefer. Toasting them really is a must, though. Raw nuts just don’t have the kind of flavor that toasted nuts do.
- Use the best quality apple cider you can find; it really makes a difference. The Cider Mill, just a few minutes away from my home here in CNY, has the best cider I’ve ever tasted, so apple-y and so pure. I think it really makes this cake.
Apple Cider Pound Cake
Recipe adapted from recipes4cakes.com
- 3 cups sugar
- 2 cups butter or margarine
- 1/2 cup shortening
- 6 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup apple cider
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- Cinnamon Glaze, recipe follows
- In a large mixing bowl, cream sugar, shortening, and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside.
- Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased & floured 10-in. angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until a knife inserted in the center comes out clean. DON’T overcook it or it won’t be as moist!
- Toast the pecans: preheat the oven to 350 degrees. Spread the nuts out in an even layer on a baking sheet. Toast for 5 min. or until they’re golden & you can smell them. Set aside & let cool.
- Make the glaze (see below). When cake is completely cool, slowly pour half of the glaze over the cake, allowing it to drip over the sides. Let set for a few minutes then pour the second half on top. Sprinkle with nuts and serve!
Sweet Cinnamon Glaze
Recipe by Colleen Bierstine
Yield: 1 1/4 cups
- ½ cup heavy cream
- 1 ½ cups cinnamon chips (like Hershey’s)
- 1 tsp. vanilla extract
- ¼ tsp. cinnamon
- 1 tbsp. powdered sugar
- In a medium sauce pan, cook all ingredients except for powdered sugar at a low heat, stirring constantly, until melted and smooth. Remove from heat.
- Immediately whisk in powdered sugar, continuing to whisk until completely smooth.
- Allow to cool and thicken slightly (about 30 min.).
Psst…The Sweet Cinnamon Glaze is INCREDIBLE on my heavenly Soft Pumpkin Cookies!