Apple Cider Doughnut Loaf Cake
User Reviews
4.8
Apple Cider Doughnut Loaf Cake
Description
The Apple Cider Doughnut Loaf Cake uses reduced apple cider combined with sour cream and vanilla for moisture and flavor. The batter includes spices such as cinnamon and nutmeg, giving the cake a comforting fall-inspired taste. The low baking temperature of 325°F encourages gentle cooking, which helps maintain a soft crumb and prevents the cake from drying out.
After baking, the loaf is topped with a generous cinnamon sugar crust that mimics the sweetness and texture of a classic doughnut exterior, enhancing its appeal. This topping provides a contrast to the tender interior, giving each slice a pleasant crunch and spice aroma.
This cake is suitable for serving as a breakfast or afternoon snack, pairing well with coffee or tea. Patting the cinnamon sugar on thickly contributes significantly to the cake’s signature character and should not be skimped.
For best results, ensure your oven temperature is accurate, and consider using a thermometer. Boiling down the cider intensifies its apple flavor and thickness, but pre-made boiled cider can be substituted. The loaf pan can be lined with parchment paper to ease removal after baking.
Ingredients
- 1 cup apple cider
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup unsalted butter melted
- 2 large egg at room temperature
- 3/4 cup brown sugar lightly packed
- 1 1/4 cups all-purpose flour plus 2 Tbsp
- 2 Tbsp cornstarch
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg freshly grated, more to taste
topping
- 3 Tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 325°F. Spray a 9x5 loaf pan and line with a sheet of parchment paper so you can more easily lift the bread out after baking. (This is optional.)
- Put the cider in a small saucepan and bring to a boil. Boil for about 10 minutes, or until the liquid is 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 do this with 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.
- In a separate bowl, 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
- Baking at a low temperature of 325°F ensures a soft and evenly cooked cake crumb; verify oven accuracy with a thermometer for best results.
- Boiling the apple cider reduces and concentrates its flavor; ready-made boiled cider may be used as a substitute.
- Apply the cinnamon sugar topping generously to achieve the characteristic sweet crunchy crust reminiscent of traditional doughnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 203mg | 8% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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