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Apple Cider Doughnut Loaf Cake

Apple cider doughnut loaf cake bakes into a tender, moist loaf with reduced apple cider and a cinnamon-sugar topping. Brush the cooled cake with melted butter so the cinnamon sugar clings to its top and sides.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling 15 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 1.5 cup apple cider
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt fine
  • 1 tsp cinnamon ground
  • 0.25 tsp nutmeg ground
  • 10 tbsp unsalted butter 1/2 cup softened and 2 tablespoons reserved for topping
  • 1 cup granulated sugar 3/4 cup for the cake and 1/4 cup reserved for topping
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup sour cream
For the topping
  • 1 tsp cinnamon ground

Equipment

  • 1 9x5-inch loaf pan
  • 1 electric mixer

Method
 

Make the cake
  1. Simmer the apple cider in a 1-quart saucepan over medium heat for 15-25 minutes, until reduced to 1/2 cup, then cool to room temperature.
  2. Heat the oven to 350°F.
  3. Grease a 9x5-inch loaf pan.
  4. Whisk the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg in a medium bowl.
  5. Beat the softened butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
  6. Beat in the eggs one at a time, then the vanilla.
  7. Whisk the sour cream and cooled cider together.
  8. Add the sour cream mixture to the butter mixture in 2 additions, alternating with the flour mixture in 3 additions and beginning and ending with flour; mix just until combined.
  9. Scrape the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool in the pan for 15 minutes.
  11. Turn the cake out onto a wire rack and cool completely.
Finish with cinnamon sugar
  1. Melt the reserved 2 tablespoons butter.
  2. Mix the reserved 1/4 cup sugar with the topping cinnamon in a small bowl.
  3. Brush the melted butter over the cooled cake.
  4. Sprinkle the cinnamon sugar over the top and sides.

Notes

For a tender crumb, mix the batter just until combined and let the cider cool completely before adding it. Store covered in the refrigerator for up to 5 days; the cake can be frozen for up to 3 months. For a dairy-free variation, use plant-based butter and dairy-free sour cream.