Time 1h10m Number Of Ingredients 16 Steps:
Preheat oven to 350°F. 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. Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl. Set aside. Stir melted butter, sugar, and sour cream or Greek 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 34-40 minutes, until a toothpick comes out clean. (Mine took 39 minutes.) While the cake is baking, make the glaze. Heat the sugar and apple cider in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat. 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. Use a pastry brush to brush the apple cider glaze over the top of the cake. Immediately sprinkle with cinnamon sugar mixture. Let cool before eating. Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.
Time 1h25m Yield 16 servings. Number Of Ingredients 18 Steps:
In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. , Bake at 325° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.
Time 1h40m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients. Stir in vanilla. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan 10 to 15 minutes.
Time 2h15m Yield 16 to 20 slices Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.) Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated. In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don’t touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.
Time 2h Yield 24 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour. In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt. Add eggs, butter, apple cider, shortening, and vanilla to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes. Gently stir in dried apples. Spread batter evenly in prepared pan. Bake for 80-90 minutes or until pick comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely. When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately. Drizzle icing over top of cooled cake.
Time 1h35m Yield 16 servings. Number Of Ingredients 16 Steps:
In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
Time 1h50m Yield 12 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack. Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
Time 1h50m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray. Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Stir confectioners’ sugar and 3/4 cup apple cider together in a small bowl to make the glaze. Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.
