A perfectly moist pound cake with hints of fall in each bite, this Sparking Cider Pound Cake is sure to be a hit!
When I think of a crisp fall day, I imagine myself cozied up on a blanket, reading a book and sipping on a pumpkin spice latte or a caramel apple cider. Why is it that pumpkin and apple seem to be such a HUGE symbol of fall? I don’t know and I’m not complaining, because I love them both. Last week I shared a Pumpkin Pull Apart Bread, so it’s only fair to share an apple recipe this week, right?
I love cake and this one was no exception — the glaze also has hints of the cider in it too. A recipe you must try at-least once, and let me know what you think!
Sparkling Cider Pound Cake
- 3/4 cup confectioners' sugar
- 3 to 4 teaspoons sparkling apple cider
- Preheat over to 350. Line bottom of a greased 9x5 inch loaf pan with parchment paper; grease paper.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In another bowl, whisk flour, baking powder and salt. Add to creamed mixture, alternating with cider, beating well after each addition.
- Transfer to prepared loaf pan. Bake 40-50 minutes or until a toothpick inserted into center comes out clean. Cool in pan for 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 the sides.
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- Free Mrs. Meyer’s fall seasonal hand soap
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