Bready or Not: Cider Pound Cake

Posted by on Jun 5, 2024 in apples, Blog, Bready or Not, breakfast, bundt, cake | 0 comments

This luscious Cider Pound Cake, made in a tube pan, is great by itself or eaten alongside fruit and/or ice cream.

Bready or Not: Cider Pound Cake

There are no apples in this cake. That means it’s fast and easy to make, too. No peeling, or dicing or grating. Instead, the recipe relies on sparkling apple cider for sweetness and gentle flavor.

Bready or Not: Cider Pound Cake

“Sparkling cider” means nonalcoholic. That doesn’t mean you should use any old apple juice, though. Apple cider has more flavor and heft (i.e. not so watery). I used a seasonal version from Aldi that is all Honeycrisp, but any basic sparkling cider will do!

Bready or Not: Cider Pound Cake

Modified from Centennial Kitchen Fall Baking Magazine 2021.

Bready or Not: Cider Pound Cake

This recipe includes no actual pieces of apple, instead getting sweetness and fresh flavor from sparkling (meaning nonalcoholic) apple cider. The outside of the cake will form a crunchy crust, while the inside is tender and moist. Modified from Centennial Kitchen Fall Baking Magazine 2021.
Course: Breakfast, Dessert, Snack
Keyword: apple, bundt cake, cake, cider, tube
Author: Beth Cato


  • large tube pan
  • nonstick spray



  • 2 cups unsalted butter (4 sticks) softened
  • 2 cups white sugar
  • 6 large eggs room temperature
  • 3 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sparkling apple cider


  • 1 cup confectioners’ sugar
  • 1 teaspoon clear vanilla extract
  • 1 Tablespoon sparkling apple cider


  • Preheat oven to 350 degrees. Coat a tune pan with nonstick spray.
  • In a big bowl, cream together the butter and sugar until they are fluffy. Add the eggs in sequence, beating well after each addition.
  • In another bowl, stir together the flour and salt. Gradually add it to the large bowl along with the apple cider, going back and forth in increments. Scrape the bottom of the bowl to ensure everything is mixed. Pour batter into prepared pan and smooth out the top.
  • Bake for 1 hour and 5 minutes to 1 hour and 20 minutes, until a toothpick plunged into the center of the cake comes out clean. Cool in pan for 20 minutes, then invert onto a cooling rack to completely cool.
  • Once the cake is cool, in a small bowl, combine the three glaze ingredients to make a thick but moveable glaze. Dribble over cake so that it oozes over sides.
  • Let set at least 30 minutes before cutting. Store under a cake dome or cut into individual slices to encase in plastic wrap.


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