Print

Apple Cider Doughnut Loaf Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

This apple cider doughnut loaf cake is a moist, soft fall-inspired treat that tastes just like your favorite cider doughnut. With warm spices, reduced apple cider, and a crispy cinnamon sugar crust, it’s the perfect breakfast or snack cake to usher in the autumn season.

Ingredients

Batter

  • 1 cup apple cider
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, at room temperature
  • 3/4 cup brown sugar, lightly packed
  • 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 salt
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg (more to taste)

Topping

  • 3 Tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F. Spray a 9×5 loaf pan and optionally line it with parchment paper for easy removal of the cake after baking.
  2. Reduce apple cider: Pour the apple cider into a small saucepan and bring it to a boil. Let it boil for about 10 minutes or until reduced to 1/2 cup, concentrating its flavor. Transfer the reduced cider to a small bowl and allow it to cool slightly.
  3. Mix wet ingredients: Stir the sour cream and vanilla extract into the cooled reduced cider mixture. In the same saucepan, melt the butter and let it cool slightly. Meanwhile, beat the eggs and brown sugar until smooth and frothy using a stand mixer or whisk.
  4. Combine wet ingredients: Slowly drizzle the melted butter into the egg and sugar mixture while mixing on low speed. If whisking by hand, keep stirring steadily while pouring in the butter to fully incorporate it.
  5. Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and freshly grated nutmeg until evenly combined.
  6. Mix batter: Add the dry ingredients alternately with the cider and sour cream mixture to the egg mixture, starting and ending with the dry ingredients. Mix gently and just until combined without overmixing to keep the cake tender.
  7. Bake the cake: Pour the batter into the prepared loaf pan and bake for about 55 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Bake longer if using a smaller pan.
  8. Cool the cake: Allow the cake to cool in the pan on a rack for 10 minutes. Then remove the cake using the parchment paper sling and let it cool an additional 5 minutes.
  9. Prepare cinnamon sugar topping: Combine granulated sugar and cinnamon in a bowl. Brush the entire outside of the cake generously with melted butter, then coat all sides thickly with the cinnamon sugar mixture. Press sugar firmly onto the sides of the cake to ensure good coverage.
  10. Serve and store: Do not slice the cake until ready to enjoy. Store it loosely covered with foil at room temperature to maintain freshness.

Notes

  • Maintaining the oven temperature at 325°F helps the cake cook slowly and evenly, resulting in a soft texture. Use an oven thermometer to ensure accuracy.
  • Boiling down the apple cider intensifies its flavor and thickens it, but you can substitute with pre-made boiled cider if desired.
  • Apply the cinnamon sugar topping thickly as it adds a signature crust reminiscent of apple cider doughnuts.
  • Using parchment paper in the loaf pan makes it easier to lift the cake out without damage.
  • Do not overmix the batter after adding dry ingredients to avoid a dense texture.

Find it online: https://lauracooks.com/apple-cider-doughnut-loaf-cake-recipe/