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Apple Cider Loaf Cake

Apple cider donut cake is super easy, deliciously moist, made in one bowl, and is rolled in cinnamon sugar right out of the oven. This from scratch recipe highlights the best twist on a classic Fall favorite!
Prep Time10 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: apple cider, cinnamon sugar, loaf cake
Servings: 1 loaf
Author: Lora

Ingredients

  • FOR THE CAKE:
  • 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
  • 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!

Notes

TO STORE: Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month.
TO FREEZE: It’s best to slice and freeze the individual slices in sandwich bags.