Apple Cider Doughnut Loaf Cake
This apple cider doughnut loaf cake tastes like fall! It’s apple season and time to bake those all-time favorites. It’s loaded with the warm flavors of apple, cinnamon, allspice, and nutmeg.
This quick bread recipe has the texture and tastes of a classic farm stand apple cider donut. A bonus is it’s way easier to make than doughnuts.
Come Fall, apple cider is everywhere! It’s great in baked goods, especially when you reduce it to concentrate the flavors.
You will love this cake if you are as obsessed with apple cider as I am. This apple cider donut loaf cake has a soft, moist texture, full of an apple cider flavor, and is topped with a crunchy spiced cinnamon sugar coating.
It also makes a great gift to share with friends and neighbors. It’s perfect for breakfast, dessert, or just an afternoon coffee break during Halloween, Thanksgiving, and Christmas.
What You’ll Need
- Apple cider – We want the deep flavor of reduced apple cider.
- All-purpose flour, cornstarch, baking powder, and baking soda – Base of the cake.
- Granulated sugar – For sweetness. You can substitute brown sugar if you like.
- Unsalted butter – If you use salted butter, cut the salt amount to about 1/4 teaspoon.
- Sour cream – Helps to tenderize the cake and adds moisture.
- Eggs – This recipe uses two large room-temperature eggs.
- Vanilla extract
- Ground cinnamon, nutmeg, and allspice – These three spices are what fall flavors are made of!
Tips
- Always measure your flour properly. Aerate, spoon, and swoop level.
- Use room temperature ingredients for better incorporation.
- I highly recommend using freshly grated nutmeg. It really does make a difference.
- Reducing the apple cider down helps to concentrate the flavor. I do this step whenever I’m baking with apple cider, it really does deepen the flavor.
How to Make Apple Cider Loaf Cake
- Preheat the oven to 325 degrees F. Butter or lightly spray a 9×5 loaf pan. Line the loaf pan with parchment paper, leaving an overhang to lift the bread out easier.
- Bring the cider to a boil over medium-high heat in a small saucepan. Boil for about 10 minutes, or until it’s reduced to 3/4 cup. Pour 1/2 cup of the cider into a small bowl and set aside to cool for about 5 minutes. (Reserve 1/4 cup cider for later use.) Stir the sour cream and vanilla extract into the 1/2 cup cooled cider reduction.
- In the same saucepan, melt the butter. Let cool slightly.
- Whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a medium-sized bowl.
- In a large bowl, beat the eggs and 3/4 cup of sugar until pale and frothy, about 2 minutes. You can use a whisk, electric mixer, or stand mixer. (I just use a whisk)
- While constantly whisking, gradually stream in the butter. Continue to whisk until fully incorporated.
- Whisk the dry ingredients into the egg mixture, alternating with the apple cider/sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined, do not overmix.
- Pour the cake batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack, and poke holes in the top of the cake with a toothpick. Drizzle 3 tablespoons of the reserved cider over the top and let cool for 10 minutes.
- For the sugar coating, mix a remaining 1/4 cup of sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, and a pinch of salt together in a small bowl.
- Melt 1 tablespoon of butter and add to the remaining 1 tablespoon of reduced cider.
- Lift the cake out of the pan and onto the wire rack. Set the rack inside a rimmed baking sheet. Peel the parchment away from the sides.
- Brush the melted butter mixture over the top and sides of the cake. Sprinkle the top and sides of the loaf generously with the sugar coating. (Using the parchment paper to help rotate the cake and collect excess sugar.)
- Let cool completely before slicing.
Storage and Freezing
Let the cake cool completely, wrap it tightly in plastic wrap, and store it at room temperature for up to 5 days.
To freeze, slice the cooled cake, lay slices in a single layer on a baking sheet, and flash freeze for at least one hour or until hard. Wrap individual slices tightly with plastic wrap, then place in a freezer-safe air-tight container or resealable bag and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature.
Try making homemade apple cider to use for this cider donut loaf cake.
FAQ
Yes, although I have not tested it. You can use plain, full-fat Greek yogurt instead of sour cream.
We use fresh refrigerated apple cider for the best flavor. But in a pinch, you can use unsweetened apple juice. If you use sweetened apple juice, cut the sugar amount down by at least half.
More Apple Cider Recipes
Apple Cider Doughnut Loaf Cake
Ingredients
Cake
- 2 cups Apple cider
- 8 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1/2 cup Sour Cream room temperature
- 1 1/4 cups plus 2 tbsp All-purpose flour
- 2 tbsp Cornstarch
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- 1/2 tsp Kosher salt
- 2 large Eggs room temperature
- 3/4 cup Granulated sugar
Drizzle
- 1 tbsp Unsalted butter to be added to 1 tbsp reserved cider reduction
Sugar Coating
- 1/4 cup Granulated sugar
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
- 1/8 tsp Kosher salt
Instructions
- In a small saucepan bring the cider to a boil over medium-high heat. Boil for about 10 minutes, or until it’s reduced to 3/4 cup. Pour 1/2 cup of the cider into a small bowl and set aside to cool for about 5 minutes. (Reserve 1/4 cup cider for later use.) Stir the sour cream and vanilla extract into the 1/2 cup cooled cider reduction.
- In the same saucepan melt 8 tablespoons of butter. Let cool slightly.
- In a medium size bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a large bowl beat the eggs and 3/4 cup of sugar until pale and frothy, about 2 minutes. You can use a whisk, electric mixer, or stand mixer.
- While whisking constantly, gradually stream in the butter. Continue to whisk until fully incorporated.
- Whisk the dry ingredients into the egg mixture, alternating with the apple cider/sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined, do not overmix.
- Pour the cake batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack, and poke holes in the top of the cake with a toothpick. Drizzle 3 tablespoons of the reserved cider over the stop and let cool for 10 minutes.
- For the sugar coating, mix a remaining 1/4 cup of sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, and a pinch of salt together in a small bowl.
- Melt 1 tablespoon of butter and add to the remaining 1 tablespoon of reduced cider.
- Lift the cake out of the pan and onto the wire rack. Set the rack inside a rimmed baking sheet. Peel the parchment away from the sides. Brush the melted butter mixture over the top and sides of the cake. Sprinkle the top and sides of the loaf generously with the sugar coating. (Using the parchment paper to help rotate the cake and collect excess sugar.)
- Let cool completely before slicing.
Nutrition
Adapted from epicurious
How much apple cider reduction is to be added to the cake batter? Read through and it states 3/4 cup however 1 Tbsp. is also needed for the drizzle. Does the 2 cups apple cider reduce to more than 3/4 cup? Thanks.
Hi, Gayle. Bring the cider to a boil over medium-high heat in a small saucepan. Boil for about 10 minutes, or until it’s reduced to 3/4 cup. Pour 1/2 cup of the cider into a small bowl and set aside to cool for about 5 minutes. (Reserve 1/4 cup cider for later use.) Stir the sour cream and vanilla extract into the 1/2 cup cooled cider reduction.
Thank you for bringing this to our attention. I have corrected the recipe.