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Apple Cider Pound Cake is a fluffy loaf cake full of apple cider flavor and dusted with cinnamon sugar. This cake reminds me of those apple cider doughnuts you get when you go apple picking!

If you love those doughnuts, you’re going to love this easy loaf cake recipe!

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sliced pound cake on a cutting board
Table of Contents
  1. Perfect Apple Cider Pound Cake
  2. What makes this the best pound cake recipe?
  3. Why is this the perfect pound cake for fall?
  4. How do you keep cake moist?
  5. How do you make simple syrup with cider?
  6. Make this pound cake loaf taste like a donut!
  7. Apple Cider Pound Cake Recipe

Perfect Apple Cider Pound Cake

Apple picking is one of my favorite fall activities. It’s such a fun afternoon activity with the whole family.

I never went apple picking growing up because there wasn’t an orchard close by. But now that I live outside Sacramento, we’re only an hour from Apple Hill, which is an area full of apple growers. Every fall they throw open their doors and the hoards of yuppies drive in from the city to eat pie, pick apples, and buy goodies.

(Seriously, remember that movie Baby Boom? Where the people don their plaid shirts and drive up to the country to buy homemade baby food? I think of that movie every year we drive up there.)

Our first stop is always at Rainbow Orchards because they have the BEST apple cider doughnuts. They’re cooked to order, hot, crunchy, and perfect. (It’s the one day a year that Mel eats a doughnut, so you know they’re good.)

Rainbow also has the best apple cider. I always buy a quart and then I come home and bake with it. This loaf cake is a result of baking with that delicious apple cider!

Apple Cider Pound Cake reminds me of a doughnut – it’s soft and sweet with a hint of apple cider and a crunchy cinnamon sugar topping!

sliced pound cake on a white counter

This is my favorite pound cake recipe. It started out as a lemon pound cake that made two loaves. It turned itself into orange pound cake and then banana, and then I decided I didn’t want a huge pound cake just for me, so I turned it into a single pound cake loaf made with champagne.

What makes this the best pound cake recipe?

For one, it makes one loaf, which is perfect when you don’t want a full cake.

This cake has a moist and tender crumb that just melts in your mouth, thanks to a few ingredients:

  • Melted butter – I love using melted butter in my cake recipes.
  • Sour cream – gives it a nice moist and tenderness
  • 3 eggs for the one loaf, which add to the structure of the cake

Why is this the perfect pound cake for fall?

Thanks to the apple cider flavor, this cake makes you immediately think of apple picking. It’s enhanced by a hefty addition of cinnamon, nutmeg, and cloves. When this is in your oven, your house will smell like fall.

loaf of cake with two slices in front

How do you keep cake moist?

We all hate the word moist, but when you’re talking about cake it’s an important distinction. This cake is not dry and it’s got extra flavor thanks to my secret ingredient:

Glaze the warm cake with a simple syrup made of apple cider and sugar for extra flavor!


That’s right: I give the cake extra apple cider flavor with that glaze.

How do you make simple syrup with cider?

It’s really easy to make homemade simple syrup. All you have to do is:

  • Boil sugar and liquid (in this case, apple cider) until the sugar dissolves.
  • Let it cool.

Once the cake comes out of the oven you brush it all over top, ensuring that the cake will stay moist, even if it happens to get over baked!

Make this pound cake loaf taste like a donut!

Once the simple syrup gets brushed on I sprinkle the top of the cake with cinnamon sugar. This adds some crunch and flavor and more texture. It really will remind you of an apple cider doughnut!

overhead shot of sliced pound cake on a cutting board

Other perfect apple recipes:

This would go great for brunch with:

Have you made this recipe?

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slices of pound cake on a table

Apple Cider Pound Cake

4.43 from 7 votes
This Apple Cider Pound Cake is fluffy, moist, and tastes like fall! The apple cider and spices add great flavor, and the cinnamon sugar gives a crunch. It’s like an apple cider doughnut in cake form!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Yield 10 servings
Serving Size 1 serving


For the cake:

  • 1 ½ cups (186g) all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon cloves
  • 7 tablespoons (99g) unsalted butter melted
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (15g) sour cream (or plain Greek yogurt)
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla
  • ½ cup (118ml) apple cider

For the glaze:

  • 2 tablespoons (25g) granulated sugar
  • cup (79ml) apple cider

For the topping:

  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 350°F. Line the bottom of a 9×5″ loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
  • Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
  • Stir melted butter, sugar, and sour cream or Greek yogurt in a large bowl. 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.
  • Bake for 34-40 minutes, until a toothpick comes out clean. (Mine took 39 minutes.)
  • 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 minute, then remove from heat.
  • Stir together topping ingredients, sugar and cinnamon, in a small bowl.
  • 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 set over a cookie sheet. Use a pastry brush to brush the apple cider glaze over the top of the cake. Immediately sprinkle with cinnamon sugar mixture. Let cool before eating.
  • Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 86mg | Potassium: 104mg | Fiber: 1g | Sugar: 27g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword cake
collage of apple cider pound cake photos

Enjoy this easy loaf cake – an Apple Cider Pound Cake Loaf that’s the perfect dessert for fall.

Last Updated on July 8, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I’ve made this more times than I can count. However, I make it in a lined muffin tin at 400F for 20 min. Perfect and light every time. For those who find the batter dense, I suggest mixing the flour/liquid in thirds (start/end with flour) and keep using the whisk rather than add the flour/liquid all at once. It’s easier to avoid over-mixing this way and the texture comes out much lighter (and yes, I’ve done it both ways). I also make this with 1 1/2 tsp. ground coriander for the spices. It’s terrific and more of the cider flavor shines through. I don’t add the cinnamon topping at the end – I prefer it without the extra texture.