A Cozy Apple Cider Pound Cake with Luscious Caramel Icing

Is there anything that whispers ‘autumn’ quite like the smell of warm apple cider and caramel wafting through your kitchen? This Apple Cider Pound Cake with Caramel Icing is that cozy feeling, baked into a single, glorious loaf. It’s the kind of dessert that makes you want to grab a big blanket and a cup of coffee and just savor the moment. And honestly, it might just become your new star player for all your fall gatherings. I’ve been tweaking this recipe for years, and I think I’ve finally gotten it just right. So good.

Why You’ll Love This

You’ll love how this cake brings the essence of fall into your home without any complicated steps. The pound cake itself is impossibly moist and so, so tender, packed with that spiced apple flavor we all crave. And that caramel icing? It’s the perfect sweet, creamy finish that ties everything together. It’s a stunning yet simple dessert that’s perfect for busy hosts. You get all the glory of a fancy bakery treat with the down-home comfort of a recipe you can whip up any afternoon.

Equipements Needed

A standard 9×5 inch loaf pan: The perfect vessel for a classic pound cake shape.
Parchment paper: For lining the pan to guarantee an easy release.
Electric hand mixer or stand mixer: To cream that butter and sugar until it’s perfectly light and fluffy.
Medium saucepan: For reducing the apple cider into a flavor-packed syrup.
Wire cooling rack: Essential for letting the cake cool completely before you ice it.

Ingredients

1 ½ cups apple cider: Reduced down to ½ cup for a concentrated flavor punch.
1 cup (2 sticks) unsalted butter, softened: The foundation for a rich, classic pound cake crumb.
1 ½ cups granulated sugar: For sweetness and to help create a tender texture.
3 large eggs, room temperature: They incorporate better into the batter for a smoother cake.
2 tsp pure vanilla extract: A must for that warm, classic bakery aroma.
2 cups all-purpose flour: The structure of our cake.
1 tsp baking powder: Gives the dense cake a little lift.
½ tsp baking soda: Works with the powder for the perfect rise.
1 tsp ground cinnamon: The quintessential fall spice.
½ tsp salt: Balances all the sweetness and enhances every other flavor.
½ cup sour cream, room temperature: The secret weapon for incredible moisture.

For the Caramel Icing:

4 tbsp unsalted butter: For a rich, buttery caramel base.
½ cup packed brown sugar: Provides that deep molasses flavor and color.
3 tbsp milk: Thins the icing to a perfect drizzling consistency.
1 cup powdered sugar, sifted: Creates a smooth, lump-free glaze.
½ tsp vanilla extract: Adds a final note of warm flavor to the icing.

Step By Step

First, reduce the apple cider. Pour the 1 ½ cups of cider into a medium saucepan and bring it to a simmer over medium heat. Let it cook until it reduces down to about ½ cup. This takes roughly 15-20 minutes. Set it aside to cool completely.
Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside.
In a large bowl, use your electric mixer to beat the softened butter and granulated sugar together on medium-high speed until it’s light, fluffy, and pale yellow. This should take about 3-4 minutes.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
With the mixer on low, alternately add the dry ingredients and the reduced, cooled apple cider to the butter mixture, beginning and ending with the flour. Mix just until combined. Finally, fold in the sour cream until the batter is smooth.
Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 20 minutes. Then, use the parchment paper to lift it out onto the rack to cool completely.
For the icing, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk. Bring to a gentle boil, then immediately remove from the heat and let it cool for 5 minutes.
Whisk in the sifted powdered sugar and vanilla until the icing is smooth. Drizzle it generously over the completely cooled cake. Let the icing set for about 15 minutes before slicing.

Oven Temperatures

This cake bakes low and slow at 325°F (165°C) to ensure the outside doesn’t get too dark before the inside is fully cooked. Every oven is different, so start checking for doneness at the 60-minute mark. If the top is browning too quickly, you can tent it loosely with a piece of aluminum foil for the last 15 minutes of baking.

Variations & Substitutions

Gluten-Free: Swap the all-purpose flour for a reliable 1:1 gluten-free baking blend.
Dairy-Free: Use plant-based butter and a plain, unsweetened non-dairy yogurt instead of sour cream. For the icing, use a non-dairy milk.
Add-Ins: Fold in ½ cup of chopped toasted pecans or walnuts into the batter for a lovely crunch.
Spice It Up: Add a pinch of nutmeg or allspice along with the cinnamon for an even deeper spice profile.

Serving Ideas & Pairings

This cake is a dream all on its own, but it also plays wonderfully with others. For a truly decadent treat, serve a warm slice with a scoop of vanilla bean ice cream. A cup of strong coffee or a hot chai tea latte is the perfect beverage pairing to cut through the sweetness. It’s one of those easy Thanksgiving desserts that looks beautiful on a table full of other Thanksgiving food ideas, from savory side dishes to other fun Thanksgiving desserts.

Storage & Reheating

Store any leftover cake (if you have any!) in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the un-iced cake tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight at room temperature and whip up the fresh caramel icing right before serving. I don’t recommend microwaving slices, as it can melt the icing. A quick 10-second warm-up in a toaster oven is perfect if you like it a little warm.

Frequently Asked Questions

Q: Can I use store-bought apple cider concentrate?
A: I don’t recommend it. Reducing fresh apple cider yourself gives the cake a much richer, authentic flavor that you just can’t get from a concentrate.
Q: My icing is too thick. What should I do?
A: No problem! Just whisk in a teaspoon of milk at a time until it reaches your desired drizzling consistency.
Q: Can I make this cake ahead of time for Thanksgiving?
A: Absolutely. Bake the cake the day before, let it cool completely, and wrap it tightly. Make the icing and drizzle it on just before your guests arrive so it’s fresh and gorgeous.
Q: What are some other easy Thanksgiving desserts?
A> This pound cake is a great start! Other simple favorites include a classic pumpkin pie, an easy pecan bar, or a no-bake cheesecake. There are so many wonderful Thanksgiving baking recipes to choose from!