Cider Carmelized Apple Pound Cake

 Many steps but worth it.  Perfect fall treat.

2 cups apple cider
3 cups sugar
3 sticks butter unsalted (plus 2 tbsp)
3 Granny Smith apples, peeled, cored and sliced
3 cups sifted cake flour
1 1/2 tsp. cinnamon
1 tsp. freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 tsp baking soda
2 tsp. vanilla extract
6 large eggs
3/4 cup sour cream


4 tbsp unsalted butter
1/2 cup dark brown sugar
1/2 cup heavy cream
1 cup confectioners sugar
2 tsp. vanilla extract

In a saucepan, boil down the apple cider until about 1/2 cup is left.  Takes about 15 minutes.  Setting a timer is a good option.  Add 1 cup of sugar, let cook over moderately high heat or until it becomes a dark caramel color.  This takes about 5 or so minutes.  Turn off the heat, put in 2 tbsp. butter until melted.  Add the apples and cook over moderate high heat until the apples have softened and absorbed the syrup. It might not absorb all the liquid but that is ok.  Pour the apple mixture into a bowl.

Preheat oven to 350.  Butter a 12 cup bundt cake pan.  Sift the cake flour, cinnamon, nutmeg, salt and baking soda together.  In an electric mixer, beat the butter until creamy.  Add the 2 cups remaining sugar and vanilla, beat again until really fluffy, about 5 minutes.  Just let it go.  Add the eggs, one at a time while keeping the speed on medium. 

Add in the flour mixture and sour cream alternating between the both of them.  Take 1/2 cup of the mixture and add to the apple mixture.  I used a slotted spoon and put the apples into the rest of the cake mixture.  That way if you have too much liquid left, the batter won't get runny.

Pour into bundt pan.  Bake for about an hour and 10 minutes or until done.  After, let cool for about 20 minutes before taking out.  I got a little carried away and took it out a bit early but no harm done, luckily.


In a saucepan, melt the butter.  Add the brown sugar and cook over moderate heat, stirring until smooth.  Gradually pour in the heavy cream and bring to a boil.  Let it get thick and bubble for about 3 minutes.  Let really cool and then mix in the confectioners sugar and vanilla.  I used a whisk to get the lumps out.

After the cake is out and on a platter, our the glaze into something that can pour and pour over the cake.  Few tricks that I should have done but didn't.  When the cake is cooled and you take it out.  Even off the top of the cake so it sits perfectly on the tray.  Mine is a bit higher on side than the other. 


Comments (Archived):

  1. mfusco

    My wife and I are planning on taking our two month old daughter apple picking this weekend. We live about 5 miles north of Boston. I just came across this recipe and sent it to my wife. While it does look pretty involved, the end result looks delicious. We look forward to giving it a try. Thanks!

  2. emmastia

    I made this for a dessert at a break the fast . It came out fantastic. Your advice about the extra liquid from the apples was key – I had a fair amount left, but used it in the glaze which added some nice flavor. i also found I did not need the whole 1 hr. 10 min. cooking time – about 1 hr. worked for me.Thanks again for a great new fall cake. And L’Shana Tova to you and yours.

  3. jocelyng1

    I’m making this now, and I find that I have a lot of caramel in the bowl with the apples. Did you have a lot that didn’t get absorbed? Did you dump it all into the batter or leave some of the caramel out?

    1. Gotham Gal

      Dumped it all in the bowl.

  4. Cwacey

    Just curious if you have a pound cake recipe you would recommend–keep in mind that I am not a baker. Any advice would be great.

    1. Gotham Gal

      I don’t have one but if you go to http://www.tastespotting and search poundcake, guarantee you will come up with a bunch that are very good. Also try