Apple Cider Donut Loaf Cake
This Apple Cider Donut Loaf Cake is soft, moist, and packed with warm spiced apple flavor, topped with a classic cinnamon-sugar coating for the perfect cozy treat!
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This Apple Cider Donut Loaf Cake has everything I love about apple cider donuts – the warm spices, the soft, moist crumb, and that classic cinnamon sugar coating – but in an easy, sliceable loaf! By reducing fresh apple cider, the cake takes on a deep, concentrated apple flavor that’s perfectly sweet and spiced. Get ready to wrap yourself in cozy fall flavors with each slice of this seasonal favorite!
How to Make Apple Cider Donut Loaf Cake
Reduce the Cider
Before starting on the cake, the apple cider needs to cook over low heat to reduce the liquid down to half of the volume. This is important to get a more concentrated cider flavor while also cutting down the amount of liquid.
Mix the Cake Batter
The batter starts by whisking together melted butter, brown sugar, and granulated sugar. Eggs and vanilla are added followed by the dry ingredients which include cake flour, leaveners, salt, and spices. Sour cream is added and these are whisked together until mostly incorporated. The reduced apple cider is slowly streamed in until the batter is fully combined.
Bake the Cake
A standard-size loaf pan is lined with parchment paper and the batter is added, and the top gets smoothed out. The cake bakes at 350°F for about 42-46 minutes or until the center of the cake springs back to the touch.
Coat the Cake
The warm loaf cake gets brushed all over the top and sides with melted butter then generously covered in cinnamon sugar. Enjoy the cake slightly warm or at room temperature!
Tips for the Best Apple Cider Donut Cake
- Use apple cider. Make sure to use real apple cider, and avoid using apple juice or anything from concentrate. The cider will give you a richer, more concentrated natural apple flavor.
- Reduce the cider. Don’t skip this step! Reducing the cider intensifies the flavor and also cuts down the liquid by half the amount. Using the full amount of liquid without reducing it first will add too much liquid to the batter.
- Allow the cake to cool. The cake should cool for at least 15 minutes before removing from the pan and adding the butter and cinnamon sugar coating. Removing the cake from the pan while it’s still too hot may make it more difficult to get the cake out and could tear the cake.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
FAQs
What is the best way to store the loaf cake?
The apple cider loaf cake should be stored in an airtight container or zip-top bag at room temperature.
Does this cake freeze well?
Yes, this cake freezes great! Simply wrap the loaf (or slices) tightly in plastic wrap then place in an airtight container or zip-top and store in the freezer for up to 3 months. To thaw, pull out the cake the night before serving (or at least several hours before), and allow it to come to room temperature.
Can I use cake flour instead of all-purpose flour?
All-purpose flour will work if that’s all you have, however, the cake flour will result in a softer and more tender cake.
What size loaf pan is best for this cake?
This cake fits perfectly in a standard 8.5” x 4.5” loaf pan, also referred to as a 1-pound pan. Keep in mind if you use a larger pan, the batter will be spread out and result in a shorter cake.
More Fall Recipes You’ll Love
- Pumpkin Cinnamon Streusel Muffins
- Caramel Apple Cheesecake Pie
- Apple Cheesecake Pop-Tarts
- Cranberry Apple Crisp
- Cinnamon Sugar Donut Muffins
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Apple Cider Donut Loaf Cake
Ingredients
For the Apple Cider Cake
- 1 cup (240mL) apple cider*
- ½ cup (1 stick or 113g) unsalted butter, melted
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups (190g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ cup (120g) sour cream, at room temperature
For the Cinnamon Sugar Coating
- ½ cup (100g) granulated sugar
- 1 teaspoon cinnamon
- 4 Tablespoons butter, melted
Instructions
- Preheat oven to 350°F. Lightly grease a standard loaf pan with cooking spray and line it with parchment paper to create a sling hanging over the 2 long sides.
- Reduce Apple Cider: Add the apple cider to a small saucepan over low heat, bring to a simmer, and allow the liquid to reduce by half, for about 10 minutes. You should end up with ½ cup or 120 mL of apple cider. Set aside to cool.
- Apple Cider Cake: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs and vanilla until incorporated.
- Whisk together the flour, baking powder, baking soda, salt, and spices in a separate bowl. Add the dry ingredients plus the sour cream to the mixing bowl and whisk together until mostly combined. Stream in the cooled, reduced cider while whisking, until fully incorporated.,
- Pour the cake batter into the prepared pan and spread out evenly. Bake at 350°F for 42-46 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out mostly clean). Allow the cake to cool in the pan for at least 10-15 minutes.
- Once the cake has cooled slightly, carefully remove it from the pan and place it on a sheet of parchment paper.
- Cinnamon Sugar Coating: Combine the sugar and cinnamon. Brush the melted butter all over the top and sides of the cake then add the cinnamon sugar mixture, generously coating the entire cake.
- Slice and serve the cake warm or at room temperature.
