Mini Apple Cider Pound Cakes

Name: Mini Apple Cider Pound Cakes
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:

13 ingredients

4 steps

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:

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.