APPLE CIDER POUND CAKE
Fall in New England is so beautiful, and the apples here are the best! This apple cider cake is a family favorite and I like to serve it with hot cocoa.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 469 calories, Fat 22g fat (13g saturated fat), Cholesterol 133mg cholesterol, Sodium 339mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE POUND CAKE
Provided by Sunny Anderson
Categories dessert
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.
APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE
This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
Provided by Dani
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
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.
Nutrition Facts : Calories 681.9 calories, Carbohydrate 71.1 g, Cholesterol 66.8 mg, Fat 42.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 374.4 mg, Sugar 45.5 g
GLAZED APPLE CIDER POUND CAKE
Make and share this Glazed Apple Cider Pound Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 19
Steps:
- CAKE: Soften margarine and shortening.
- Add sugar.
- Beat 10 minutes with mixer at medium speed.
- Add eggs one at a time.
- Add other ingredients.
- Beat well.
- Bake in a large tube pan at 325 for 90 minutes.
- GLAZE:Combine all ingredients and boil for 10 minutes.
- Drizzle over cake while cake is still warm.
Nutrition Facts : Calories 6726.9, Fat 249.6, SaturatedFat 59.9, Cholesterol 1118.5, Sodium 3974.3, Carbohydrate 1061.6, Fiber 11.8, Sugar 727, Protein 80
GLAZED APPLE CIDER CAKE
This is a super easy dressed-up Bundt® cake recipe that tastes like an apple cider donut! It's definitely a fall family favorite in our house.
Provided by Beccabo73
Categories Desserts Frostings and Icings Dessert Glazes
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.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 52.1 g, Cholesterol 82.3 mg, Fat 13.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 455.5 mg, Sugar 41.2 g
APPLE CIDER CAKE!
Make and share this Apple Cider Cake! recipe from Food.com.
Provided by Koechin Chef
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Butter and flour a 12-cup Bundt pan.
- In a mixing bowl combine eggs, oil, pumpkin, extracts and pie spice and cider. Mix well.
- Add the cake mixes and beat on low speed until well blended.
- Stir in the heath bits.
- Pour into the prepared pan.
- Bake 55-65 minutes until tester comes out clean.
- Cool for 10 minutes on rack.
- Invert to cool. It can still be warm to glaze. Place the cake, on the rack over a cookie sheet.
- Glaze: In a small sauce pan brown the butter over med. heat.
- Add the remaining ingredients and stir until sugar is melted and all is combined well.
- Drizzle slowly over the cake. This sets up very fast.
- Scrape the extra glaze that runs off back into the saucepan.
- Reheat and drizzle a second time.
- Sprinkle right away with more (1/4 cup) Heath bits.
- Note: You can substitute the Caramel Cake mix with Spice cake mix.
Nutrition Facts : Calories 369.5, Fat 16.4, SaturatedFat 3.6, Cholesterol 85, Sodium 260.4, Carbohydrate 52.9, Fiber 1.4, Sugar 22.3, Protein 4.2
SPARKLING CIDER POUND CAKE
This pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. I love everything about it! -Nikki Barton, Providence, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over sides.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 169mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
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