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- 1 cup apple cider - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 3/4 cup buttermilk When it comes to apple cider, I suggest using fresh, unfiltered cider. It adds great flavor. If you can’t find apple cider, you can use apple juice. Just know the taste will change slightly. For the butter, unsalted is best. It lets you control the saltiness. You can swap buttermilk for regular milk. Just add a teaspoon of lemon juice to make it sour. You can find most of these ingredients at any grocery store. If you want organic options, look for them at health food stores. Accurate measuring is key for baking. Here are some tips: - Use a dry measuring cup for flour and sugar. Spoon it in lightly, then level it off with a knife. - For liquids, use a clear liquid measuring cup. Check the measurement at eye level. - When measuring butter, use the markings on the wrapper. Cut off the needed amount. - For sticky ingredients like honey or molasses, spray your measuring cup with cooking spray first. This helps them slide out easily. These tips will help you get the perfect texture and flavor in your cake. Following them closely will lead to a delicious pound cake! First, set your oven to 350°F (175°C). While it heats, grease and flour a 9x5-inch loaf pan. This step helps the cake slide out easily after baking. Next, take a small saucepan. Pour in 1 cup of apple cider. Heat it over medium heat until it simmers. Let it cook until it reduces to about 1/2 cup. This process concentrates the apple flavor. Once done, set it aside to cool. In a large mixing bowl, add 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use a mixer to cream them together until light and fluffy. This should take around 3 to 4 minutes. Add in 2 large eggs, one at a time. Mix well after each addition. Then, add 1 teaspoon of vanilla extract and the reduced apple cider. Stir until smooth. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of ground cinnamon. Also, add 1/2 teaspoon of ground nutmeg and 1/2 teaspoon of salt. This mix is key for flavor and texture. Now, slowly add the dry mix to the wet mix. Do this in parts, alternating with 3/4 cup of buttermilk. Start and end with the flour mix. Stir gently until just combined. Be careful not to overmix; this keeps the cake tender. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place the pan in the oven and bake for 55 to 65 minutes. Check if it's done by inserting a toothpick into the center. If it comes out clean, your cake is ready! After baking, let the pound cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step ensures a nice texture. You can dust it with powdered sugar for a lovely finish. Enjoy your delicious creation! To keep your pound cake moist, use fresh apple cider. Reducing it adds great flavor. Make sure to cool the cider before mixing it in. This helps your cake mix well. Use buttermilk for a rich taste and tender texture. It enhances moisture and gives a light crumb. Avoid over-mixing the batter. This can lead to a dense cake. Mix just until the ingredients come together. Also, make sure you measure your flour correctly. Too much flour can dry out the cake. Use a spoon to aerate the flour, then scoop it into your measuring cup. Store your pound cake in an airtight container. This keeps it fresh for up to five days. You can also wrap it in plastic wrap before placing it in the container. If you want to keep it longer, freeze it. Slice it first for easy thawing. Just wrap slices in plastic wrap, then place them in a freezer bag. {{image_2}} You can make this cake gluten-free. Simply substitute the all-purpose flour with a gluten-free blend. Many brands work well, so choose one you like. You may need to add a bit more moisture to the batter, as gluten-free flours absorb more liquid. Always check the package for specific instructions. Your cake will still be delicious and have the same great apple flavor. Want to jazz up your pound cake? Adding mix-ins is a great idea! You can stir in chopped nuts like walnuts or pecans for crunch. Chocolate chips can add a sweet twist. Aim for about 1/2 cup of your choice. Just fold them in gently after mixing the batter. This gives each slice a fun surprise! You can enhance flavor with different spices. Consider adding ginger for warmth or cloves for depth. A teaspoon of orange zest can brighten the taste, too. Feel free to play around with amounts until you find your perfect mix. These changes can make your cake unique and exciting every time you bake it! After you bake your apple cider donut pound cake, let it cool. Wrap it in plastic wrap or place it in an airtight container. This keeps it moist. Store it at room temperature for up to three days. If you want it to last longer, consider refrigeration. In the fridge, it can stay fresh for about a week. Want to save some for later? Freezing is a great option. First, cool the cake completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This double wrap helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge. To heat up leftover pound cake, slice it first. You can use the microwave for quick warming. Just heat each slice for about 15-20 seconds. For a crisp outer layer, use an oven. Preheat it to 350°F (175°C) and warm the slices for about 10 minutes. This brings back its fresh taste and texture. Yes, you can use apple juice. However, apple cider has a richer flavor. This gives the cake a deeper taste. If you want that classic taste, use cider. The pound cake lasts about 3 to 5 days. Store it in an airtight container. This keeps it moist and fresh. If you notice any mold, throw it away. Yes, you can make it ahead! Bake the pound cake and let it cool. Wrap it well in plastic wrap. It stays fresh for a few days. You can also freeze it for up to 3 months. Serve the pound cake with powdered sugar on top. You can also add warm apple slices. For a sweet touch, drizzle a simple glaze made from powdered sugar and apple cider. Yes, you can reduce the sugar. Try cutting it by 1/4 cup. The cake may be less sweet, but it will still taste great. Adjust to your taste while keeping the cake moist. This blog post guided you through making a delicious apple cider donut pound cake. We covered key ingredients and important measuring tips. You learned step-by-step instructions for perfect baking, and I shared tips for keeping your cake moist. Variations allow you to personalize the cake as you like. Finally, storage tips ensure your leftovers stay fresh. Baking is fun! Try this recipe and enjoy the results. Happy baking!

Apple Cider Donut Pound Cake

Indulge in the deliciousness of Apple Cider Donut Pound Cake! This moist and flavorful cake is a perfect fall treat, blending the warm spices of cinnamon and nutmeg with the sweet taste of apple cider. It's easy to make and ideal for sharing with family and friends. Ready to bake a slice of heaven? Click through to explore the full recipe and wow everyone with this delightful dessert! Perfect for any occasion!
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Ingredients
  

1 cup apple cider

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup buttermilk

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a small saucepan, bring the apple cider to a simmer over medium heat. Allow it to reduce to about 1/2 cup, then set aside to cool slightly.

      In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

        Beat in the eggs one at a time, mixing until well combined after each addition. Add the vanilla extract and the reduced apple cider; mix until smooth.

          In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

            Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, stirring gently until just combined.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices

                      - Presentation Tips: Dust the cooled pound cake with powdered sugar and serve with warm apple slices on the side for a delightful presentation. Optionally, drizzle a simple glaze made from powdered sugar and a bit of apple cider over the top for an extra treat!