Mini Apple Cider Pound Cakes

I found this recipe in the September 2014 issue of Southern Living Magazine. Found is the correct word. I'd marked it, laid it aside and then stuff just sort of piled on top of it. I'm going through items trying to clear out and get rid of stuff and I found what looks like a wonderful recipe. So here it is.

Mini Apple Cider Pound Cakes

 

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

Preheat oven to 325 degrees.

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.

Stir together flour, apple pie spice, baking powder, salt and cloves. 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.

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 tablespoons Streusel Topping over batter in each pan.

Bake at 325 degrees 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).

Makes 6 mini loaves.

Streusel Topping

 

3/4 cup all-purpose flour

1/2 cup chopped pecans

1/4 cup butter, melted

2 tablespoons sugar

1 teaspoon apple pie spice

1/8 teaspoon table salt

Stir all ingredients together. Let stand 30 minutes or until firm. Crumble into small pieces.

Makes about 1 cup.