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Apple Cider Doughnut Loaf Cake

Indulgent Apple Cider Doughnut Loaf Cake for Fall Bliss

This Apple Cider Doughnut Loaf Cake perfectly captures the fall flavors with its moist texture and rich apple cider taste.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Apple Cider Reduce by boiling for a concentrated flavor.
  • ½ cup Sour Cream Can substitute with plain yogurt.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
  • ½ cup Unsalted Butter Melted, can replace with oil for dairy-free.
  • 2 Eggs Flax eggs can be used for a vegan option.
  • 1 cup Brown Sugar Can replace with granulated sugar.
  • 1 ½ cups All-Purpose Flour Whole wheat flour can be substituted.
  • 2 tablespoons Cornstarch Optional, helps achieve tender crumb.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • ½ teaspoon Baking Soda Ensure freshness for best results.
  • ½ teaspoon Salt Essential for balancing flavor.
  • 1 teaspoon Cinnamon Adjust based on preference, or use pumpkin spice.
  • ¼ teaspoon Nutmeg Fresh nutmeg is recommended.
For the Topping
  • ¼ cup Granulated Sugar Creates a sweet crunch topping.
  • 1 teaspoon Cinnamon Mix with sugar for a sweet and spicy layer.

Equipment

  • 9x5 loaf pan
  • Saucepan
  • Mixing bowls
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9x5 loaf pan with cooking spray and parchment paper.
  2. In a saucepan, reduce 1 cup of apple cider to about ½ cup over medium heat for about 10 minutes.
  3. Combine the reduced cider with ½ cup sour cream and 1 teaspoon vanilla extract in a bowl; whisk until smooth.
  4. In a large mixing bowl, beat 2 eggs with 1 cup brown sugar until light and frothy. Gradually mix in ½ cup melted butter.
  5. In a separate bowl, whisk together 1 ½ cups flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
  6. Gradually mix the dry ingredients into the egg mixture, alternating with the apple cider mixture.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55 minutes.
  8. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack.
  9. Mix ¼ cup granulated sugar with 1 teaspoon cinnamon. Brush the cooled cake with 2 tablespoons melted butter and coat with the cinnamon-sugar mixture.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store leftovers loosely covered with foil at room temperature for up to 3 days. For longer storage, wrap tightly and freeze.

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