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Mini Apple Cider Pound Cakes

Hands-on time 30 mins
Total time 2 hrs, 20 mins
Yield Makes 6 mini loaves
Finish the cakes with one of the three toppings. Toss together the Streusel Topping before you start baking. Both glazes can be prepped while the cakes cool.

Ingredients

  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cloves
  • 1 cup apple cider
  • 1 teaspoon vanilla extract
  • 6 (5- x 3-inch) disposable aluminum foil loaf pans
  • Vegetable cooking spray
  • Toppings:
  • Streusel Topping
  • Bourbon Glaze
  • Lemon-Sugar Glaze

How to Make It

  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.