Step 1

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.

Step 2

Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl. Set aside.

Step 3

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.

Step 4

Bake for 34-40 minutes, until a toothpick comes out clean. (Mine took 39 minutes.)

Step 5

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.

Step 6

Stir together topping ingredients, sugar and cinnamon, in a small bowl.

Step 7

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.

Step 8

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.