Apple Cider Pound Cake Recipe
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Today I'm sharing a recipe that is simply delicious! It is Apple Cider Pound Cake, and let me tell you, it is moist and amazingly good!This apple cider pound cake has the gorgeous, tight crumb that I expect from a pound cake with tons of moisture.
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Ingredients
- All purpose flour / Maida - 1 and 1/2 cups
- Baking powder - 1 teaspoon
- Cinnamon powder - 1 teaspoon
- Grated fresh Nutmeg powder - 1/4 teaspoon
- Unsalted butter melted - 7 tablespoons
- Granulated sugar - 1 cup
- Plain yogurt - 1 tablespoon
- Eggs - 3 nos
- Vanilla essence - 1 tablespoon
- Apple cider vinegar / Apple Juice - 1/3 cup
- Apple cider vinegar / Apple Juice - 1/3 cup
- For the topping: Granulated sugar - 1 tablespoons
- Cinnamon powder - 1 teaspoon
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Instructions
- Preheat oven to 350°F or 170°C. Line the bottom of a 9x5" loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
- Sieve the dry ingredients, flour, baking powder, salt , cinnamon and nutmeg in a medium bowl. Whisk it and Set aside.
- Stir melted butter, sugar, and sour cream or yogurt in a large bowl.
- Stir in eggs, one at a time, then stir in vanilla. Add apple cider and dry ingredients and stir just until moistened. Pour into prepared pan.
- Bake for 35-40 minutes, until a toothpick comes out clean. While the cake is baking, make the toppings. Stir together topping ingredients, sugar and cinnamon, in a small bowl.
- Cool pound cake for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet.
- Immediately sprinkle with cinnamon sugar mixture. Let cool before eating.
- Store loosely covered at room temperature for up to 3 days or freeze the slices in sandwich bags for up to 1 month.
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