Happy Fall everyone! This mini loaf pan from Nordicware worked magically for this spiced-up pound cake, and the design is beautiful. Grab yours here
If you don't follow me on Instagram yet, ( you should ;) ) you might've seen a little life update: I'm 36 weeks pregnant with my 2nd boy. So exciting!! I'm due October 24th and we're over the moon. Between now and then, I want to get in as many recipe posts for the holidays as possible so stay tuned. More to come!
Please send good vibes as well, as I'm hoping for a couple of big opportunities to happen that have been presented to me. Some cool partnerships are on the horizon if all goes well, so keep me in your thoughts! Nothing in stone yet, but I'm definitely manifesting some good things over here.
If you find yourself at a pumpkin patch or orchard in the next few weeks, and you bring home apple cider (highly recommend!) I have a great use for it here. This apple cider pound cake is basically a spiced-up version of my great-grandmother's with an apple cider reduction in the mix. It takes a little extra time but it's so worth it. Of course, you could always bake this in a traditional bundt pan if you don't have the fancy one above. Enjoy!!
Ingredients for the Apple Cider Pound Cake:
2 cups of unfiltered apple cider (reduced to 1 1/4 cup measured)
3 cups of all-purpose flour
1 teaspoon of baking powder
2 teaspoons of ground cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of cardamom
3 sticks of softened butter
3 cups of sugar
2 teaspoons of vanilla extract
6 eggs
8 oz. of sour cream (optional for added richness)
Ingredients for the Apple Cider Glaze
1/4 cup of reduced apple cider
2 cups of powdered sugar
1 tablespoon of heavy cream
Preheat the oven to 325°
Reduce the apple cider: In a medium sauce pan, bring 2 cups of cider to a boil over high heat. Allow the liquid to reduce for about 20 minutes and stir occasionally. You may notice a line form around the side of the sauce pan. Once the liquid drops below it, it may be reduced enough. Pour into a heat resistant glass and set aside to cool.
Make the cake batter: Whisk together all the dry ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, whip the butter until light and fluffy. Gradually add in the sugar and continue to beat on high, while scraping down the sides of the bowl as you go. Add in 6 eggs (room temperature is best) one at a time while the mixer is stirring on low. Add vanilla, and sour cream (if using) and mix until everything is well incorporated.
If you are using a pan with a detailed design, like the one above, spoon the batter into the mold and stir it into the design first. This will minimize air bubbles and ensure the batter gets into the small details of the design.
If you are using a traditional bundt pan pour in about half of the batter first and and tap the pan on the counter several times to release air bubbles. Add in the rest of the of the batter and run a knife all throughout to release any remaining large bubbles. I also work the batter up the sides of the pan to help it rise better and take the shape.
Once the mold is filled, bake it for 35-40 minutes, until the cake reaches a deep golden brown.
While the cake is baking, make the glaze: In a medium bowl, add the cider, powdered sugar, and heavy cream. Whisk together vigorously or use a hand mixer to beat out the lumps of sugar. Set aside until ready to use.
After the cake is finished baking, take it out and let it set in the pan for about 10 minutes before flipping it out onto a cooling rack. If you flip a cake when its too hot, it could ruin the design or not release properly.
Allow the cake to cool completely before dipping in the glaze, otherwise it will slide off and not set.
Once the cakes are cooled, dip design-side down into the glaze and place right side up to let the glaze drip down. You can coat the whole cake completely, or just dip the top. Either way, it will be beautiful.
These are so fun to make or give away as gifts for the season. As always, let me know if you try this recipe and leave a review about how it went! I always love to see what you create.
Enjoy!!