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Mini Apple Cider Pound Cakes

These are perfect for giving as gifts or just having extra treats that you can store in the freezer and pop out when company shows up.  Use the mini paper loaf pans as the cake does not stick to the interior after they have cooled.
Plan Ahead Note: the butter needs to be softened to room temperature.
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Servings: 6 mini pound cakes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups butter softened
  • 3 cups granulated sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon apple pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 6 8" x 4" paper loaf pans
Topping
  • ¾ cup all-purpose flour
  • ¼ cup butter melted
  • 2 Tablespoons granulated sugar
  • 1 teaspoon apple pie spice
  • ⅛ teaspoon salt

Method
 

  1. Preheat oven to 325°.
  2. Beat butter at medium speed with a heavy-duty electric mixer until creamy.           
  3. Gradually add sugar, beating until light and fluffy.  
  4. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Stir together flour and next four ingredients.
  6. Gradually add flour mixture to butter mixture alternating with apple cider, beginning and ending with flour mixture.  Stir in vanilla.
  7. Pour batter into loaf pans, filling each half full.
Topping
  1. Combine flour, melted butter, apple pie spice, and salt, mixing with a fork until crumbly.  Sprinkle 2 Tablespoons of topping over each loaf pan.
  2. Bake at 325° for 40-50 minutes or until a wooden pick inserted into the center, comes out clean.  Remove to wire rack and let cool.

Notes

Recipe from Southern LIving Magazine.