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Apple Cider Pound Cake

Total Time 1 hour 20 minutes

Yield: 16          Serving Size: 2




  • 3 Cups All Purpose Flour

  • 2 Tsp Baking powder

  • ½ Tsp Salt

  • 2 Tsp Cinnamon

  • ½ Tsp Nutmeg

  • ¼ Tsp Cloves

  • 14 Tbsp or 7 oz Butter

  • 2 Tbsp Sour Cream

  • 6 Large Eggs

  • 2 Tbsp Vanilla

  • 1 Cup Sauk Farm Apple Cider



  • 4 Tbsp Sugar

  • 2 Tsp Cinnamon




1.     Preheat oven to 350°F. Line the bottom of two 9×5″ loaf pans with parchment paper, lightly grease sides with butter and flour it.

2.     Whisk dry ingredients together in a medium bowl. Set aside.

3.     Melt butter and stir, adding sugar, and sour cream in a large bowl or Kitchen Aid. Stir in eggs, one at a time, then stir in vanilla. Add apple cider and dry ingredients and stir just until moistened. Pour into prepared pan.

4.     Bake for 34-40 minutes, until a toothpick comes out clean. 

5.     While the cake is baking, make the glaze. Heat the sugar and apple cider in a small saucepan over medium heat until it boils. Boil for 1-2 minutes, then remove from heat.

6.     Stir together topping ingredients in a small bowl.

7.     Cool pound cake for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack, remove parchment from bottom of cake. Split glaze in two and pour glaze evenly over each loaf. Immediately sprinkle with cinnamon sugar mixture. Let cool before eating.

8.     Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month.

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