Ingredients
The following ingredients have 8 Servings
- 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
Instruction
- 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.
