apple cider donut loaf cake recipe

Easy Apple Cider Donut Loaf Cake Recipe

“Discover the art of fall baking to the {Apple Cider Donut Loaf Cake Recipe}. Follow each step for a symphony of flavors, creating a masterpiece that captures the essence of autumn. Get ready for a culinary adventure that’s both delicious and comforting.”

History Of Apple Cider Donut Loaf Cake Recipe

apple cider donut loaf cake recipe

Before we don our aprons and gather ingredients, let’s take a moment to appreciate the history of the Apple Cider Donut Loaf Cake. Originating from the heart of American autumn traditions, this recipe pays homage to the beloved cider mills and their irresistible donuts. By transforming this classic treat into a loaf cake, we’re embracing the spirit of innovation while preserving the comforting flavors we adore.

 

Can apple cider be used in baking!

A cozy drink is amazing on its own, but when you mix apple cider into your baking, hearty meals, or soups, it brings a special sweet and spiced flavor you won’t get anywhere else.

 

Why are apple cider donuts so good?

Unlike your typical donuts, which usually get their sweetness from sugar alone, these goodies are something special. They’re infused with real apple cider, giving them that unique and delicious flavor.

 

what’s the difference between apple cider and apple juice?

apple cider donut loaf cake recipe

Basically, cider is like unfiltered apple juice—it looks a bit cloudy. If you grab it from a farm or the chilled section, it’s raw and untouched. I really enjoy the tangy taste of cider. But when you’re at the store, checking out bottled cider and juice in the aisle, they pretty much taste the same.

 

what makes this apple cider cake so good

apple cider donut loaf cake recipe

Trust me, this needs to be at the top of your fall baking list—it’s that amazing. I took a great recipe from Bon Appétit (September 2020 issue) and kicked it up a notch. I made it simpler, smoother, and got rid of the awkward bits in the original (sorry, BA!). This cake is a winner!

The texture is heavenly—soft and plush, a rarity in loaf cakes. Check out the pics to see for yourself.

The apple flavor really shines, thanks to the reduced cider. It’s an extra step, but just set it on the stove while you gather your ingredients and start the cake.

Let’s talk about that cinnamon sugar crust—it’s legendary. Seriously, biting into this is like indulging in a cider doughnut. This is your go-to for fall gatherings. Trust me on that!

 

Easy apple cider donut loaf cake recipe ingredients

Let’s be real, not many of us are up for making homemade doughnuts on a fall morning. But guess what? This is the solution to those groggy, “I need a doughnut” moments!

  • Apple Cider: We’re going to concentrate its flavor by reducing it. I prefer fresh (refrigerated) apple cider, but in a pinch, bottled cider or apple juice works too.
  • All-Purpose Flour
  • Butter: I go for unsalted when I’m baking.
  • Eggs: Get the large ones.
  • Sugar: Both brown sugar and granulated sugar (for the crust.)
  • Sour Cream: It makes the cake rich, tender, and moist.
  • Cornstarch: This helps tenderize the cake.
  • Baking Powder, Baking Soda, Salt
  • Vanilla Extract
  • Cinnamon and Nutmeg: Cinnamon gives that classic cider doughnut sugar coating, and nutmeg is the secret to that authentic doughnut taste!

 

Easy apple cider donut loaf cake recipe ingredients

apple cider donut loaf cake recipe

apple cider donut loaf cake recipe

Get ready for the fall cake of your dreams—my apple cider doughnut loaf cake! This quick and easy apple bread is like biting into a soft, moist cider doughnut!
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10
Calories 307 kcal

Equipment

  • standard 9×5 loaf pan

Ingredients
  

  • 1 cup apple cider
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • ½ cup unsalted butter, melted
  • 2 large eggs at room temperature
  • ¾ cup brown sugar, lightly packed
  • ¼ cups plus 2 Tbsp all purpose flour
  • 2 tbsp cornstarch
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp freshly grated nutmeg (more to taste)

TOPPING

  • 3 tbsp unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ tsp cinnamon

Instructions
 

  • Preheat oven to 325F. Spray a 9×5 loaf pan and line with a sheet of parchment paper so you can lift the bread out after baking
  • Put the cider in a small saucepan and bring to a boil. Boil for about 10 minutes, or until reduced to 1/2 cup. Pour the cider into a small bowl and set aside to cool slightly. Then stir in the sour cream and vanilla.
  • Melt the butter in the same saucepan. Let cool slightly.
  • Meanwhile beat the eggs and brown sugar until smooth and frothy. I do this in my stand mixer but you can also just use a whisk.
  • Drizzle the melted butter into the egg mixture, while the machine is running on low. If doing by hand, keep whisking while you add the butter to get everything incorporated.
  • Whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • Add the dry ingredients to the egg mixture, alternately with the cider/sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined but don't over mix.
  • Pour the batter into your prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out without we batter on it. Note: if you use a slightly smaller loaf pan your cake may take longer to bake.
  • Let the pan cool on a rack for ten minutes, then remove the cake from the pan using the parchment paper sling. Let cool for 5 more minutes.
  • For the sugar coating, mix the sugar with the cinnamon. Brush the outside of the cake with melted butter and coat thickly with the cinnamon sugar. I do the top first, then each side, one at a time. For the sides I cup the sugar in my hand and quickly press up against the cake. Do this a few times until you get the surface well covered.
  • Do not slice the cake until ready to enjoy. Store at room temperature loosely covered with foil.

Notes

Bake this cake at a low 325°F. It lets the magic happen slowly and evenly, giving you that delightful soft texture. Oh, and make sure your oven is spot-on accurate! I suggest grabbing a cheap oven thermometer just to be sure.

 

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