¼ to ½cupapple cider or apple juice(I used Honeycrisp apple juice)
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray a 10 inch fluted tube pan with Baker's Joy or grease and flour the pan.
Cream butter and sugar in a bowl using a hand or stand mixer until the mixture is light and fluffy.
Add vanilla and eggs - one egg at a time, beating well after each addition. (This is the secret of homemade cake baking!)
In a separate bowl whisk flour, baking powder and baking soda together.
Add 1/3 of the flour mixture to the creamed butter mixture, then add 1/3 of the buttermilk to the creamed butter mixture stirring well.
Continue for 2 more times alternating the remaining flour and buttermilk to the creamed mixture. The mixture will be thick.
Pour batter into prepared flute tube pan.
Bake at 350 degrees Fahrenheit for 45 to 50 minutes. Test by sticking a toothpick in the cake. If no batter is stuck to the toothpick, it is done. If not done add a few minutes and re-test.
Remove from oven and cool in pan for 10 minutes.
Turn over pan onto a wire rack and lift pan off to let cake cool completely.
Mix icing by beating the confectioners' sugar, cream cheese, butter and 1/4 cup of apple cider or apple juice. You can adjust the amount of apple cider to get the desired consistency for the icing. It should be thin enough to drizzle, but thick enough to cover the cake without seeing through the glaze. You can use more apple cider, a little at a time, to thin the icing if needed.
Spoon icing over cake and let it drizzle down the sides.
Notes
Nutritional information is an estimate only and will vary according to ingredients used and serving size.If you sift the confectioners' sugar the icing will be smoother.