Apple Cider Donut Cake is a super easy, soft, made in one bowl cake, with a delicious, crunchy cinnamon sugar topping! This from scratch recipe highlights the best twist on a classic Fall favorite!
Did I mention that not is the batter made with apple cider, it is also drizzled on top. And did I also mention, cinnamon-sugar is sprinkled on the cake hot right of the oven. I know...you're in the kitchen about to make this cake!
If you’ve followed my adventures here since the beginning (thank you!)…you may have noticed I absolutely adore any thing APPLE! Yes, there are quite a few apple desserts.
Just when I thought I can’t make any thing new in the apple theme, I came across this beauty on Instagram! Yes, just a photo and the mention of where the recipe was from (Bon Appetit).
The photo of the simple loaf cake totally covered in cinnamon sugar had me hooked and I had to bake it and taste it…immediately!
The funny thing is, I’m not an apple cider donut fan. The kids love getting them at our local green market from a very popular vendor. I usually pass on trying one. But there would be no way I would pass on this loaf cake! The directions were written a bit confusing…so I tried to make it easier to follow.
The most important step is to have apple cider. I found some at Target the other day and I have seen it in every store I’ve been to these days. You need to begin the recipe by reducing the cider and it’s used in the actual cake and also to brush it when it just out of oven (yes, it is delightful).
What ingredients are in this Apple Cider Loaf Cake?
Ingredient Notes
Flour: I used unbleached all-purpose flour. I didn’t try recipe with whole wheat flour or any gluten-free flours.
Sugar: I used granulated sugar. You could try it with coconut sugar (the loaf will be darker).
Apple Cider: The most important step is to have apple cider. I found some at Target the other day and I have seen it in every store I’ve been to these days. You need to begin the recipe by reducing the cider and it’s used in the actual cake and also to brush it when it just out of oven (yes, it is delightful).
Baking powder: Make sure your baking powder is fresh. I use mine almost every day and I also keep it in the fridge (my kitchen is very hot).
Baking soda- Again, make sure it’s fresh. I usually keep an extra box on hand in case the one I have open has lost it’s freshness. You can put a little bit in some vinegar. If it bubbles up, it’s good to go!i
Butter: You could use real (unsalted) butter. I used dairy-free butter (a “vegan” margarine) or use a mild flavored oil (just 1/2 cup)
Eggs: Large eggs and be sure to bring them to room temperature.
Spices: Ground cinnamon and ground nutmeg. I usually add more than what a recipe asks for. I adore the warm spices. I had fresh nutmeg and ground it right into my bowl with the cinnamon (so I didn’t even measure it…it looked to be the right amount and the smell seemed perfect).
How do you make an apple cider donut cake?
First step is to gather all the ingredients. The cake does have some steps (but they are super simple and the entire cake can be made by hand.
Second step after that will be reducing the apple cider and melting the butter (or margarine).
Third step is to mix the batter together and once you do, slowly add in some of the reduced apple cider.
Keep in mind, the batter will be very liquidy.
Fourth step is to bake the cake. It gets baked at 325F for almost an hour (every oven is different...so yours may be ready around 50 minutes. Just test for readiness inserting a toothpick in the middle of the cake).
Fifth step, as soon as you take the cake out of the oven, you poke the surface (use the same toothpick you test for readiness).
Sixth step, once you're done poking the loaf cake, you have to spoon some of the reduced apple cider on top. Let that soak in.
Sixth step, once you're done poking the loaf cake, you have to spoon some of the reduced apple cider on top. Let that soak in.
Seventh step is to melt another tablespoon of butter (or margarine)and brush that all over the top of the cake.
Eighth step is the most delicious step...prepare to totally SWOON! Now is the time to sprinkle the cinnamon-sugar mixture all over the top of the loaf cake. It gets crunchy and and makes the cake taste exactly like an apple cider donut (not fried...so no guilt?!?).
Can I make this loaf cake gluten-free?
I have not tested this recipe yet with totally gluten-free flour.
Can apple juice be used in place of apple cider?
Yes! If you can find an unsweetened apple juice, that would work fine.
Can apple cider vinegar be used in place of apple cider?
No, since apple cider vinegar is fermented you’ll have too acidic of a flavor and that not be good for this loaf cake recipe.
Why do I have to reduce the cider?
Reducing the cider is because it eliminates the extra water so you’re left with more concentrated cider flavoring.
How should I store leftover cake?
To store: Once it has completely cooled, it will keep fine in an airtight container for a couple days. After that, it’s best to transfer it to the refrigerator (for up to 1 week).
To freeze: Once it has completely cooled, wrap the whole cake with foil paper and place in a zipped lock freezer bag. Or, slice it and wrap each slice in plastic wrap and place in large zipped lock freezer bags or airtight containers. Stores fine in freezer for up to 1 month.
Other delicious apple recipes to try:
- Apple Pie Coffee Cake
- Apple Pie with Oat Streusel
- Apple and Onion Braised Turkey Tenderloin
- Vegan Maple Apple-Cranberry Crumble
Recipe from Bon Appetit
Apple Cider Loaf Cake
Ingredients
- FOR THE CAKE:
- 1½ cups all purpose flour
- 2 Tablespoons cornstarch
- ½ tsp baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 7 Tablespoons unsalted butter melted or margarine
- 1 cup granulated sugar
- ½ cup sour cream or plain Greek yogurt, or dairy-free unsweetened yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups apple cider
- FOR THE GLAZE:
- 2 Tablespoons granulated sugar
- ⅓ cup apple cider
- FOR THE TOPPING:
- 2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 325 degrees with rack in the middle. Line the bottom of a 9×5″ loaf pan with parchment paper with the paper hanging over the sides (this will be used to lift loaf out to put on rack), then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
- Melt 8 tablespoons of butter (or margarine, if you’re dairy-free) in a small pan on low heat; set aside to cool in a small bowl. While it’s melting, reduce the cider.
- In a medium sized sauce pan, bring the 1 cup of apple cider to boil (lower heat a little once it comes to a boil), allow to reduce to about 3/4 C (could take about 5-8 minutes…keep an eye on it and lower heat if it starts to boil over).
- Once it’s reduced, add 1/2 cup to a small bowl and set aside remaining 1/4 cup in another bowl or measuring cup.
- While the cider is cooling down, prep the bowl with the dry ingredients.
- FLOUR BOWL:
- In a large bowl, sift together flour, cornstarch, soda, powder, salt, 1/2 tsp cinnamon and 1/4 teaspoon nutmeg (I ground nutmeg and didn’t even measure, because I love the flavor); set aside.
- APPLE CIDER BOWL:
- In the bowl that had the 1/2 cup of apple cider, add the sour cream (or non-dairy Greek yogurt or buttermilk)and vanilla. Stir it all together to combine.
- SUGAR BOWL:
- In another bowl, add the 3/4 cup sugar and eggs. Whisk it together for a couple minutes until it’s frothy and pale. Whisk in the melted butter (or margarine or oil).
- Now you’re going to combine the FLOUR BOWL ingredients and the APPLE CIDER BOWL ingredients into the SUGAR BOWL ingredients.
- Start with the flour bowl ingredients. Begin adding the flour mixture in small portions into the sugar bowl mixture, stirring to combine and alternating with the apple cider mixture (it ends up being 3 portions of adding in the flour mixture and 2 of the apple cider/sour cream (or non-dairy Greek yogurt) mixture.
- Stir it to combine well being sure to scrape the sides of the bowl.
- Carefully pour the batter (it is a very liquid batter) into the prepared baking pan.
- Bake for 50-60 minutes (mine took about 55 minutes), or until a toothpick inserted comes out clean.
- Remove the pan from the oven and place on a wire rack. With that same toothpick you tested the cake, poke holes all over the top of the cake. Spoon on 3 tablespoons of the reserved apple cider on top of the cake. Let the cake cool for 10 minutes.
- While the cake cools, melt the remaining 1 tablespoon of butter (or margarine). Add it into remaining 1 tablespoon spoon of reduced apple cider.
- CINNAMON SUGAR TOPPING
- In a small bowl, mix together 1/4 cup of sugar, a pinch of salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg (use more or less to your taste…I use more than what recipes usually call for).
- Use the parchment paper hanging over sides to carefully lift the cake onto a baking rack or you could place it on a baking sheet.
- With a pastry brush, brush the butter/cider mixture all over the cake. Sprinkle on the cinnamon sugar mixture. Good luck waiting for it to cool before slicing! Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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