Take one bite of this apple cider pound cake recipe and you'll be transported to the orchard country of Normandy. This deliciously spiced quatre quarts cake was, in fact, inspired by a drive on La Route des Cidres, in Quebec's Monteregie region, which, like Normandy, is dotted with apple orchards, cider houses, and picturesque inns.
Serve this tender cider cake with a latte or a simple cup of tea for a mellow, effortless snack. The cake may also be served as a dessert with a little ice cream and fresh autumnal fruits.
- 3 cups apple cider
- 2 tablespoons maple syrup
- 2 cups sugar
- 1 1/2 cups butter (room temperature)
- 2 teaspoons vanilla extract
- 6 eggs (room temperature)
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Gather the ingredients.
Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25 to 35 minutes, until it has reduced to slightly less than 1 cup in volume—about 7/8 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.
Preheat the oven to 325 F. Lightly grease a 10-inch bundt cake pan and set it aside.
Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.
Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients.
Spread the batter into the prepared pan and bake it in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping), and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan from the top of the cake to allow it to cool completely.
Serve the cake at room temperature with a cup of tea or coffee, or as described above, as a dessert too.
The cake can be stored in an airtight tin and will keep like this for several days.