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Serve Apple Cider Doughnut Loaf Cake

Apple Cider Doughnut Loaf Cake

This Apple Cider Doughnut Loaf Cake is soft, buttery, and packed with concentrated apple cider flavor, warm cinnamon, and a hint of nutmeg. Finished with a crisp cinnamon-sugar coating, it has all the cozy flavor of a classic fall cider doughnut in an easy-to-slice loaf cake.
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Author: Anne Carter
Servings: 10

Equipment

  • 9x5-inch loaf pan
  • Parchment Paper
  • Small Saucepan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Electric Mixer or Hand Mixer
  • Rubber spatula
  • Wire Cooling Rack
  • Pastry Brush

Ingredients

For the Loaf Cake

  • 1 cup apple cider
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • ½ cup unsalted butter melted
  • 2 large eggs room temperature
  • ¾ cup packed light brown sugar
  • 1¼ cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg

For the Cinnamon Sugar Coating

  • 3 tablespoons unsalted butter melted
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
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  • Bring the apple cider to a boil in a small saucepan. Reduce for about 10 minutes, until you have ½ cup. Let it cool slightly, then stir in the sour cream and vanilla.
    Bring the apple cider to a boil in a small saucepan. Reduce for about 10 minutes, until you have ½ cup
  • Let it cool slightly, pour into the mixing bowl then stir in the sour cream and vanilla.
    Let it cool slightly, pour into the mixing bowl then stir in the sour cream and vanilla
  • Whisk the eggs and brown sugar until smooth and slightly frothy. Slowly mix in the melted butter.
    Whisk the eggs and brown sugar until smooth and slightly frothy
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
    In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg
  • Add the dry ingredients to the egg mixture, alternating with the cider mixture. Stir just until the batter is smooth.
  • Pour the batter into the prepared loaf pan and bake for 50–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
    Pour the batter into the prepared loaf pan and bake for 50–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs
  • Cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 5 minutes.
    Cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 5 minutes
  • Brush the warm loaf all over with melted butter. Combine the granulated sugar and cinnamon, then press the mixture generously over the top and sides of the loaf.
    Brush the warm loaf all over with melted butter. Combine the granulated sugar and cinnamon, then press the mixture generously over the top and sides of the loaf
  • Let the coating set before slicing and serving.
    Serve Apple Cider Doughnut Loaf Cake

Notes

  • Reducing the apple cider concentrates its flavor and gives the cake its signature apple cider doughnut taste.
  • Fresh apple cider works best, but apple juice can be used if cider isn't available.
  • Keep the oven at 325°F for a soft, evenly baked loaf.
  • Don't skip the cinnamon-sugar coating—it creates the crisp, doughnut-like finish.
  • Store the loaf loosely covered at room temperature for up to 3 days.
Keyword Apple Cider Doughnut Loaf Cake, fall baking