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Apple Cider Pound Cake with Cinnamon Glaze Recipe

Avatar photoBySusan Miller
Jump to Recipe· 4.6 from 121 reviews
Apple Cider Pound Cake with Cinnamon Glaze Recipe

If you’re craving a dessert that perfectly captures the cozy flavors of fall, this Apple Cider Pound Cake with Cinnamon Glaze Recipe is an absolute must-try. It’s a moist, tender pound cake infused with fragrant apple cider and topped with a sweet, spiced cinnamon glaze that simply melts in your mouth. Trust me, once you’ve made this, it will become one of your go-to treats for any occasion.

Why You Should Make This Recipe

  • Rich, Buttery Flavor: The combination of butter and sugar creates a classic pound cake texture that’s delightfully dense yet tender.
  • Seasonal Perfectness: Apple cider and cinnamon come together to evoke cozy autumn vibes, making this an ideal treat for fall gatherings.
  • Simple Ingredients: You probably already have everything you need in your pantry, so it’s fuss-free but impressive.
  • Versatile Dessert: Enjoy it as is, dress it up with toppings, or even serve it alongside your favorite fall beverages.

A loaf cake with two visible layers: the bottom layer is a soft, light yellow cake with a fine, moist texture, and the top layer is a thin, white icing glaze that is slightly shiny and uneven, covering the top and part of the sides. The cake sits on a wooden board with a blurred striped cloth in the back, all placed on a white marbled texture surface. The front slice is lying flat, showing the same yellow cake inside with icing on its edge. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Pound Cake with Cinnamon Glaze, fall dessert recipes, cozy autumn cakes, easy apple cider cake, cinnamon glaze pound cake

Ingredients & Substitutions

This recipe relies on a handful of straightforward ingredients that come together beautifully to build deep flavor and a moist crumb. Each component plays a role: butter enriches the cake, apple cider adds fruity brightness, and a pinch of cinnamon in the glaze creates that irresistible warmth.

Flat lay of softened butter, granulated sugar, large brown speckled eggs, all-purpose flour, a small pile of baking powder, a glass of golden apple cider, sifted powdered sugar, and a small heap of warm cinnamon powder, all beautifully arranged in neat groups with soft natural light highlighting their textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Pound Cake with Cinnamon Glaze, fall dessert recipes, cozy autumn cakes, easy apple cider cake, cinnamon glaze pound cake
  • Butter: Use unsalted and softened for easy creaming and to control the salt level precisely.
  • Sugar: Granulated sugar gives sweetness and contributes to the lovely texture.
  • Eggs: They bind the batter and add richness – room temperature eggs mix better.
  • Flour: All-purpose works perfectly to give structure without making the cake tough.
  • Baking Powder & Salt: Just enough to help the cake rise and balance flavors.
  • Apple Cider: Adds natural sweetness and a subtle fruity tang – you can use fresh or store-bought without preservatives.
  • Powdered Sugar: For the smooth, sweet glaze.
  • Cinnamon: A little pinch gives the glaze that perfect spiced kick.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Apple Cider Pound Cake with Cinnamon Glaze Recipe

Step 1: Prepare Your Pan and Cream Butter & Sugar

Start by lining a 9×5-inch loaf pan with parchment paper, leaving some extra hanging on the sides so the cake lifts out easily when baked. Then, take the softened butter and sugar and cream them together in a stand mixer until the mixture becomes light, fluffy, and perfect for incorporating air into your cake batter.

Step 2: Add Eggs and Mix the Dry Ingredients

Add the eggs one at a time to your creamed butter and sugar, beating well after each addition to keep the batter smooth and uniform. Meanwhile, in a separate bowl, whisk together flour, baking powder, and salt so they’re evenly combined and ready to be mixed into the wet ingredients.

Step 3: Incorporate Dry Ingredients and Apple Cider

Slowly add portions of the dry mix alternated with the apple cider into the wet ingredients, mixing just until combined after each addition. This gentle folding ensures your cake stays moist with an irresistible flavor from that cider.

Step 4: Bake the Cake

Transfer your batter into the prepared loaf pan, giving the pan a couple of gentle taps on the counter to bring any trapped air bubbles to the surface. Bake at 350°F (175°C) for 40-50 minutes, or until a butter knife inserted into the center comes out clean. Your kitchen will fill with the most comforting aroma!

Step 5: Cool and Remove the Cake

Allow the cake to cool for about 10-15 minutes in the pan, then carefully run a knife along the edges to loosen it before lifting it out using the parchment paper flaps. Finish cooling on a wire rack so the glaze won’t melt upon application.

Step 6: Prepare and Pour the Cinnamon Glaze

Whisk together powdered sugar, apple cider, and a pinch of cinnamon in a bowl until you have a smooth glaze. Pour this luscious mixture evenly over the completely cooled cake, letting it set before slicing.

How to Serve Apple Cider Pound Cake with Cinnamon Glaze Recipe

The image shows two slices of yellow pound cake stacked on a wooden board with a white marbled texture background partly visible. Each slice has a golden-brown crust around the edges with a shiny white glaze that drips slightly down the sides. The inside of the cake is soft and moist with a light, dense texture and a even yellow color. A larger, unsliced piece of pound cake is visible behind the two slices, showing the same golden crust and white glaze on top. Photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Pound Cake with Cinnamon Glaze, fall dessert recipes, cozy autumn cakes, easy apple cider cake, cinnamon glaze pound cake

Garnishes

A simple dusting of powdered sugar or a few thin apple slices on top can elevate the presentation, adding a fresh, elegant touch that complements the cake’s warm flavors beautifully.

Side Dishes

This apple cider pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a hot spiced tea or a mug of warm cider to maintain that seasonal vibe.

Creative Ways to Present

Try stacking thick slices between layers of whipped cream and caramel sauce for an indulgent dessert trifle or serve the slices warm topped with a sprinkle of toasted nuts for added texture and a cozy finish.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices in plastic wrap or keep the cake covered in an airtight container at room temperature for up to three days to keep it fresh and moist, ready for whenever a sweet craving hits.

Freezing

If you want to keep this delightful treat even longer, wrap the cake tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge before serving for best results.

Reheating

Heat individual slices gently in the microwave for about 15-20 seconds to bring back the soft texture and enjoy the warm cinnamon aroma, as if it was freshly baked.

FAQs

  1. Can I use apple juice instead of apple cider in this recipe?

    Yes! While apple cider is preferred for its more robust apple flavor and slight tartness, apple juice can be used as a substitute. Just keep in mind that apple juice is usually sweeter and less complex, so the flavor profile may be a bit milder.

  2. Is it necessary to line the pan with parchment paper?

    Using parchment paper makes it much easier to remove the pound cake cleanly without sticking or breaking apart. It’s highly recommended for the best results, especially with moist cakes like this one.

  3. Can I make this cake gluten-free?

    Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to include any binding agents the blend might require, and keep an eye on baking time as it can vary slightly.

  4. How thick should I make the cinnamon glaze?

    The glaze should be pourable but not too runny—thick enough to coat the cake gently without dripping excessively. Add apple cider gradually when mixing to reach the perfect consistency.

Final Thoughts

The Apple Cider Pound Cake with Cinnamon Glaze Recipe has such a warm, comforting taste that it invites you to slow down and savor each bite. It’s the kind of dessert that feels like a hug on a plate—perfect for sharing with friends and family or indulging just because. Give it a try, and I promise you’ll find yourself reaching for this recipe again and again.

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Apple Cider Pound Cake with Cinnamon Glaze Recipe

Apple Cider Pound Cake with Cinnamon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 121 reviews
  • Author: Susan
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Apple Cider Pound Cake is a moist, tender dessert that perfectly balances the rich flavors of butter and sugar with the fruity zing of apple cider. Finished with a delicate cinnamon-spiced glaze, it’s an ideal treat for gatherings or cozy afternoons.

Ingredients

Units Scale

For The Pound Cake

  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup apple cider

For The Glaze

  • 1 cup powdered sugar, sifted
  • 1–2 tbsp apple cider
  • Pinch of cinnamon

Instructions

  1. Prepare the pan: Line a 9×5″ loaf pan with parchment paper, leaving excess overhang on each side to easily lift the cake out later. Set aside.
  2. Cream butter and sugar: In a stand mixer bowl, cream together the softened butter and sugar until the mixture is light and fluffy, incorporating air for a tender cake texture.
  3. Add eggs: Crack in the eggs one at a time, beating well after each addition to ensure a smooth and cohesive batter.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  5. Combine batter: Alternately add portions of the dry ingredients and apple cider to the butter mixture, mixing well after each addition until the batter is smooth and homogenous.
  6. Transfer to pan: Liberally spray the parchment-lined loaf pan with non-stick cooking spray, then pour in the batter. Drop the pan gently on the counter 1-2 times to release air bubbles.
  7. Bake: Bake at 350°F (175°C) for 40-50 minutes, or until a butter knife inserted into the center comes out clean.
  8. Cool the cake: Allow the cake to cool in the pan for 10-15 minutes. Run a knife along the edges to loosen it, then lift the cake out using the parchment overhang. Transfer to a wire rack and cool completely.
  9. Prepare the glaze: Whisk together the powdered sugar, apple cider (start with 1 tbsp), and a pinch of cinnamon until smooth and well combined. Add more cider if needed for desired consistency.
  10. Glaze the cake: Drizzle the glaze evenly over the cooled cake and let it set before slicing and serving.

Notes

  • Ensure butter is properly softened for smooth creaming with sugar.
  • Alternate adding dry ingredients and cider to avoid overmixing.
  • Check doneness early to prevent overbaking as ovens may vary.
  • The glaze consistency can be adjusted with more or less cider depending on thickness preference.
  • Store leftovers in an airtight container to keep the cake moist.
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