Apple cider pound cake is topped with simply spiced fresh apples and drizzled with vanilla buttermilk sauce for this easy apple cake.
APPLE CIDER REDUCTION
The first step to making this easy and flavorful apple cake is to to reduce the cider into a concentrated syrup. To make the apple cider reduction, pour 1.5 cups of well shaken, homemade or store-bought, apple cider into a saucepan set over medium high heat. Let it boil and reduce until only 4-5 tablespoons of syrupy reduction is left. This may take around 20 minutes. Then set it aside to cool while you work on the rest of your apple cake.
FRESH APPLE TOPPING
Preheat the oven to 350 degrees. Then grease an 8 inch spring form pan. Put a parchment round on the bottom of the pan for easy removal.
Have a medium size mixing bowl ready. To make the apples, simply peel and core some apples. Then slice and dice them into small chunks. Put them into the bowl. Sprinkle on granulated sugar, cinnamon, cloves, and a touch of fresh orange juice. Then toss them and leave them to macerate while you work on the cake batter.
APPLE CIDER POUND CAKE
Use a microwavable mixing bowl. Melt the butter in the bowl. Then whisk in the sugar for a couple of minutes until incorporated. Then add eggs, vanilla, and apple cider reduction. Whisk for another minute before adding the sour cream.
Then finish with the flour, baking powder, and salt. I switch to a spatula when I move to adding the dry ingredients in to prevent over or uneven mixing.
Spoon the batter into the pan and smooth over the top. Then scoop out the apples and spread them over the top of the batter. Leave behind most the apple juice in the bowl, but don’t worry about draining it all out.
Then bake the apple cake for about an hour. Check it with a toothpick and make sure it is clean before removing from the oven. If it needs more time, give it 5 more minutes to start before checking it again.
Then allow the apple cake to cool for 15 minutes in the pan while working on the vanilla buttermilk sauce.
In a small saucepan set over medium low heat, melt the butter.
Then add the remaining ingredients, except for the vanilla extract. Stir it to combine. Allow it to boil and foam for 2 minutes before taking it off the heat and adding the vanilla extract.
Then remove the cake from the Springform pan and place on a rack set over a plate or cookie sheet to catch the delicious drippings.
Spoon over some of the buttermilk syrup, about 1/3 cup, while the cake is warm. But save the rest to spoon over each piece at serving time.
This apple cake is best enjoyed warm, but is so tasty the next day for breakfast as well!