This indulgent treat has all the charm of apple cider doughnuts (The irresistible aroma! The crunchy cinnamon sugar!), but without the fuss of forming individual doughnuts. Make this easy Apple Cider Poundcake recipe anytime you need to quickly impress.
1 ½ cups all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 stick unsalted butter (4 ounces), at room temperature, plus more for greasing the pan
½ cup plus 1 tablespoon granulated sugar, divided
3 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup North Coast Apple Cider
¾ teaspoon ground cinnamon
- Preheat the oven to 350ºF. Grease an 8-inch loaf pan with butter; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place the butter in a stand mixer fitted with the paddle attachment – or a food processor fitted with the blade attachment – and beat the butter until fluffy and smooth. Add ½ cup of the sugar and beat until smooth. Then add the eggs, one at a time, beating until incorporated after each addition, stopping to scrape down the sides as needed. Add the vanilla.
- Alternate between adding the flour mixture and the apple cider to the batter, in 3 and 2 additions respectively, starting and ending with the flour mixture.
- Transfer the batter into the prepared loaf pan. In a small bowl, combine the remaining tablespoon of sugar with the cinnamon and sprinkle over the batter in the pan. Bake until a tester comes out clean or with a few crumbs, 40-45 minutes.
- Cool for about 15 minutes. Then remove the cake from the pan and cool completely before slicing.
Makes one 8-inch loaf