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Apple Cider Doughnut Loaf Cake Recipe

Apple Cider Doughnut Loaf Cake

A tender, cinnamon-spiced loaf cake made with reduced apple cider and sour cream, finished with melted butter and cinnamon sugar. It serves 8 to 10 and captures the flavor of a favorite fall doughnut in an easy-to-slice cake.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Apple Cider Reduction
  • 1 1/2 cups (360 ml) Apple cider
Cake
  • 2 cups (250 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 g) Sour cream or plain full-fat yogurt
  • 1 cup (240 ml) Reduced apple cider, cooled
Cinnamon-Sugar Topping
  • 2 tablespoons Unsalted butter, melted
  • 1/4 cup (50 g) Granulated sugar
  • 1/2 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Reduce 1 1/2 cups apple cider in a small saucepan over medium heat until 1 cup remains, about 10 to 15 minutes. Cool completely.
  2. Heat the oven to 350°F (175°C). Grease and parchment-line a 9 x 5-inch loaf pan.
  3. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl.
  4. Whisk melted butter and sugar in another bowl. Beat in the eggs one at a time, then whisk in vanilla, sour cream, and cooled cider reduction.
  5. Fold the dry ingredients into the wet mixture just until no dry streaks remain. Transfer the batter to the prepared pan.
  6. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for about 15 minutes, then transfer to a rack and cool completely.
  8. Brush the top with melted butter. Mix the sugar and cinnamon, then sprinkle generously over the loaf while it is still slightly warm.

Notes

Reduce the cider carefully and cool it completely before adding it to the batter. Measure flour by weight or spoon it into measuring cups and level it to prevent a dense loaf. Store covered at room temperature for up to 2 days or refrigerate for longer storage.