Mini Apple Cider Pound Cakes

http://www.keyingredient.com/recipes/1674565034/mini-apple-cider-pound-cakes/

Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 1 1/2 1 1/2 cups

    1/2 cups butter, softened

  • 3 3 cups

    3 cups sugar

  • 6 6 large

    6 large eggs

  • 3 3 cups

    3 cups all-purpose flour

  • 1 1 teaspoon

    1 teaspoon apple pie spice

  • 1/2 1/2 teaspoon

    1/2 teaspoon baking powder

  • 1/4 1/4 teaspoon

    1/4 teaspoon table salt

  • 1/4 1/4 teaspoon

    1/4 teaspoon ground cloves

  • 1 1 cup

    1 cup apple cider

  • 1 1 teaspoon

    1 teaspoon vanilla extract

  • 6 6 (5- 3-inch)

    x 3-inch) disposable aluminum foil loaf pans

  • Vegetable cooking spray

  • Toppings:

  • Streusel Topping:

  • 3/4 3/4 cup

    3/4 cup all-purpose flour

  • 1/2 1/2 cup

    1/2 cup chopped pecans

  • 1/4 1/4 cup

    1/4 cup butter, melted

  • 2 2 tablespoons

    2 tablespoons sugar

  • 1 1 teaspoon

    1 teaspoon apple pie spice

  • 1/8 1/8 teaspoon

    1/8 teaspoon table salt

  • 30

    together flour, pecans, melted butter, sugar, apple pie spice, and salt. Let stand 30 minutes or until firm. Crumble into small pieces.)

  • Bourbon Glaze:

  • 2 2 cups

    2 cups powdered sugar

  • 1 1 tablespoon

    1 tablespoon bourbon

  • 3 to 4 3 to 4 Tbsp.

    4 Tbsp. milk

  • (Stir together powdered sugar, bourbon, and milk.)

  • Lemon-Sugar Glaze:

  • 2/3 2/3 cup

    2/3 cup firmly packed light brown sugar

  • 1 1/2 1 1/2 tablespoons

    1/2 tablespoons butter, melted

  • 2 2 teaspoons

    2 teaspoons firmly packed lemon zest

  • 2 2 tablespoons

    2 tablespoons fresh lemon juice

  • 1 1 egg,

    1 egg, lightly beaten

Directions

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. 2. Stir together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with apple cider, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. 3. Lightly grease disposable loaf pans with cooking spray. Pour batter into prepared pans, and place on a baking sheet. For streusel-topped cakes, sprinkle about 2 Tbsp. Streusel Topping over batter in each pan. 4. Bake at 325° for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). For glaze-topped cakes, spoon desired glaze over cooled cakes.

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