Double Apple Cider Pound Cake with Spiced Glaze

Your New Favorite Fall Cake is Here: Double Apple Cider Pound Cake

Hey there, friend! Isla here from BiteTide, and I am just bubbling over with excitement to share this recipe with you today. If you’ve ever dreamed of capturing the cozy, crisp essence of a perfect autumn day and baking it directly into a cake, you’ve landed in the right spot. This Double Apple Cider Pound Cake with a Spiced Glaze is that dream, realized. It’s the kind of bake that fills your entire home with a scent so inviting, it should honestly be bottled and sold as a fall-scented candle. We’re talking rich, buttery, impossibly moist crumb, brimming with the warm, spiced flavor of reduced apple cider and finished with a tangy-sweet glaze that’ll have you licking the spoon (and the bowl, and the plate…).

I know “pound cake” can sometimes sound a little… simple. A little plain. But trust me, this is anything but. This is pound cake leveled up, amped up, and infused with all the magic of the season. It’s called “double” apple cider because we’re packing it into the batter and the glaze, creating layers of flavor that are just absolutely irresistible. It’s the perfect centerpiece for your Thanksgiving table, a glorious treat for a weekend baking project, or just because it’s Tuesday and you deserve a slice of pure, unadulterated joy. So, tie on your favorite apron, put on a cozy playlist, and let’s bake up a storm together!

A Slice of Autumn Memory

This cake always takes me right back to my childhood, growing up in that little coastal town I told you about. Every fall, without fail, my family would pile into our rusty station wagon and drive out to the same beloved apple orchard. It was our ritual. We’d spend the day picking far too many apples, getting lost in the corn maze, and always, always ending the trip with a cup of their fresh, unpasteurized apple cider. It was tangy, sweet, and tasted like pure autumn in a cup.

My grandma, the ultimate kitchen wizard, would always buy an extra gallon of that cider. A few days later, I’d walk into her kitchen to find a pot of it simmering away on the stove, reducing down to a thick, syrupy, profoundly flavorful concentrate. The entire house would smell like spiced apples and happiness. She’d use that reduced cider in her famous applesauce cake, and that memory is the direct inspiration for this pound cake. I wanted to recreate that deep, intense apple flavor she mastered so well. This cake is my love letter to those orchard trips, to my grandma, and to the simple, powerful joy of a shared treat.

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Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this masterpiece. Don’t worry, it’s all pretty straightforward! I’ve included my best chef-y tips and swaps to make this recipe work for you.

For the Pound Cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened: This is the foundation of that rich, classic pound cake texture. Unsalted is key so we control the salt level ourselves. Pro Tip: Your butter is perfectly softened when you can press your thumb into it and leave a deep indentation without it melting or feeling cold. This is NON-NEGOTIABLE for a fluffy, creamed base!
• 3 cups granulated sugar: It seems like a lot, but it balances the density of the other ingredients and helps create a beautiful, crackly crust.
• 6 large eggs, at room temperature: Room temp eggs incorporate into the batter much more smoothly, preventing curdling and ensuring an even rise. Quick Hack: Place cold eggs in a bowl of warm water for 10 minutes to bring them to temp fast!
• 3 cups all-purpose flour: The workhorse. I always fluff my flour with a spoon before gently scooping and leveling it off to avoid a dense, dry cake.
• 1/2 teaspoon baking powder: Our little leavening helper that gives the dense pound cake a slight lift.
• 1/2 teaspoon salt: The flavor enhancer! It makes all the sweet, spiced notes pop.
• 1 cup apple cider: The star of the show! For a seriously deep, intense apple flavor, reduce 1.5 – 2 cups of cider down to 1 cup by simmering it in a saucepan for 15-20 minutes. Let it cool before using. It’s an extra step but OH-so-worth it.
• 1 teaspoon pure vanilla extract: The warm, aromatic backbone that complements the spices perfectly.
• 1/2 teaspoon ground cinnamon & 1/4 teaspoon nutmeg: The dynamic duo of fall spices. Freshly grated nutmeg is a game-changer if you have it!

For the Spiced Glaze:

• 2 cups powdered sugar, sifted: Sifting is crucial for a silky-smooth, lump-free glaze. Don’t skip it!
• 3-4 tablespoons apple cider: Start with 3 and add the 4th only if needed to reach your desired drizzling consistency.
• Pinch of cinnamon: To tie the glaze flavor back to the cake.
• Optional: A splash of vanilla for warmth, or a hint of lemon zest for a surprising, bright twist that cuts the sweetness beautifully.

Let’s Bake: The Step-by-Step Magic

Okay, team! Let’s do this. Read through all the steps first—it’s my number one tip for stress-free baking. I’m right here with you in spirit, cheering you on!

1. Prep Like a Pro: Preheat your oven to 350°F (175°C). Now, generously grease and flour your pans. I’m using two classic 9×5 inch loaf pans for this “double” batch, but a large 10-12 cup Bundt pan works beautifully too. Chef’s Hack: After greasing, line your loaf pans with parchment paper slings, leaving an overhang on the two long sides. This will make removing the cakes an absolute breeze—no sticking, no breaking, just perfect loaves!
2. Creaming is Key: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter and sugar together on medium-high speed for a good 3-5 minutes. You want it to become extremely pale, fluffy, and almost white. This step incorporates air, which is vital for texture. Scrape down the bowl halfway through!
3. Egg-cellent Incorporation: With the mixer on medium, add your room-temperature eggs one at a time, mixing well for about 30 seconds after each addition. Scrape the bowl down again after the third and sixth egg. This patience ensures a smooth, emulsified batter and prevents it from breaking or looking curdled.
4. Whisk the Dry Goods: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This aerates them and ensures the leavening and spices are evenly distributed throughout the cake.
5. The Alternating Game: With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the apple cider in two parts. Start and end with the dry ingredients. So it goes: Dry -> Cider -> Dry -> Cider -> Dry. Mix just until the flour disappears after each addition. Do not overmix! Overworking the gluten is the enemy of a tender pound cake.
6. Vanilla, Please! Stir in the vanilla extract until just combined.
7. Pan and Smooth: Divide the thick, luxurious batter evenly between your prepared pans. Use a spatula to smooth the tops into an even layer. A little tap on the counter helps release any large air bubbles.
8. Bake to Perfection: Bake for 50-60 minutes (or 55-65 for a Bundt), or until a wooden skewer or toothpick inserted into the very center of the cake comes out with just a few moist crumbs attached. It shouldn’t have wet batter. The tops will be a gorgeous golden brown and might have a perfect crack down the middle—that’s what we want!
9. The Cool Down: Let the cakes cool in their pans on a wire rack for 15-20 minutes. This allows the structure to set so it doesn’t collapse. Then, using the parchment paper slings or a gentle shake, loosen the cakes and turn them out onto the rack to cool completely. I repeat: COOL COMPLETELY before glazing. A warm cake will melt the glaze into a sad, watery puddle.
10. Glaze Glory: While the cakes cool, make the glaze. Whisk the sifted powdered sugar, 3 tablespoons of cider, cinnamon, and any optional add-ins in a medium bowl. You’re looking for a thick but pourable consistency. Add the final tablespoon of cider slowly if you need to thin it out. Drizzle and swoosh and swirl that glorious glaze over the completely cooled cakes. Let it drip beautifully down the sides.

How to Serve This Stunner

This cake is a masterpiece all on its own, but a little flair never hurt anybody! For the ultimate experience, slice thick pieces and serve them slightly warm (a quick 10-second zap in the microwave does the trick). I love placing a slice on a cute plate with a hot mug of coffee or chai tea. For a seriously decadent dessert, add a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The contrast of warm cake and cold, creamy ice cream is pure heaven. It’s also fantastic with a sharp cheddar cheese slice on the side—a classic pairing that just works!

Mix It Up! Creative Twists

Feel like playing? Here are some delicious ways to make this recipe your own:

• Apple Chunk Version: Fold 1-1.5 cups of finely chopped peeled apples (like Granny Smith or Honeycrisp) into the batter at the very end.
• Nutty Crunch: Add 1 cup of toasted, chopped walnuts or pecans to the batter for a wonderful textural contrast.
• Bourbon-Spiked: Replace 2 tablespoons of the apple cider in the glaze with bourbon for a sophisticated, adult-only kick.
• Gluten-Free Friendly: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with Bob’s Red Mill and King Arthur blends.
• Brown Butter Bliss: Take the flavor over the top by browning your butter before creaming it. Let it cool back to room temperature before using. The nutty, caramel notes are insane!

Isla’s Chef Notes & Kitchen Stories

This recipe has been through many, many test batches in my chaotic kitchen (often with a “hangry” toddler clinging to my leg, demanding to “help”). The first time I made it, I was so excited I glazed it while it was still warm. Big mistake. The glaze melted right off and pooled around the cake like a sad, sweet moat. We still ate it with a spoon, but I learned my lesson! The reduction trick was born out of a happy accident—I once reduced cider for a pork chop recipe and had some leftover. I threw it into a cake batter and the result was so mind-blowing, it instantly became non-negotiable. This cake also freezes like a dream. Wrap unglazed loaves tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight on the counter and glaze the next day for a instant taste of fall.

Your Questions, Answered!

Q: My pound cake is dense and didn’t rise much. What happened?
A: Pound cake is naturally denser than a fluffy layer cake, but it shouldn’t be brick-like. The most common culprits are overmixing the batter after adding the flour (which develops too much gluten) or using cold ingredients that cause the batter to break. Always ensure your butter, eggs, and cider are at room temp, and mix the flour in just until it disappears.

Q: Can I use apple juice instead of apple cider?
A: You can in a pinch, but the flavor won’t be as deep or complex. Apple cider is typically unfiltered and spiced, giving it a richer, more autumnal flavor than filtered apple juice. I highly, highly recommend seeking out the real deal!

Q: The top of my cake is browning too quickly!
A: If you see the top getting dark before the center is cooked, tent a piece of aluminum foil loosely over the top for the remainder of the baking time. This will shield it from direct heat and prevent burning.

Q: How do I know for SURE it’s done?
A: The toothpick test is your best friend. Also, look for the cake pulling away slightly from the sides of the pan. If you give the pan a gentle nudge, the top of the cake should spring back when lightly touched.

Nutritional Information*

*This is an estimate provided for informational purposes only. I am not a nutritionist.

Per slice (based on 20 servings): Calories: 360 | Total Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 85mg | Total Carbohydrates: 45g | Dietary Fiber: 0.5g | Sugars: 30g | Protein: 4g

There you have it! My ultimate, heart-and-soul Double Apple Cider Pound Cake. I truly hope it becomes a new tradition in your home, filling it with warmth, flavor, and happy memories. If you make it (and I really hope you do!), please drop a comment below and let me know how it turned out. Or tag me on Instagram @bitetide—I love seeing your creations!

Happy baking!

– Isla 💛