Pin This apple cider donut loaf cake transforms the beloved fall treat into a convenient, sliceable delight that fills your kitchen with warming spices and sweet apple aromas. The concentrated cider and perfect blend of spices create that authentic orchard experience without the hassle of deep frying.
When I first developed this recipe, I was missing the apple orchards from my childhood in New England. One bite of this loaf, and I was instantly transported back to those crisp autumn days, paper bag of warm donuts in hand.
Ingredients
- Apple cider: the foundation of this recipe provides authentic apple flavor that intensifies when reduced
- All purpose flour: creates the perfect tender structure for our loaf
- Granulated sugar and brown sugar: the combination gives both sweetness and caramel notes
- Baking powder: ensures a proper rise without complicating the recipe
- Ground cinnamon and nutmeg: the classic donut spice blend that makes this cake instantly recognizable
- Neutral oil: keeps the cake moist for days longer than butter would
- Sour cream: adds tanginess and creates an incredibly tender crumb texture
- Melted butter and cinnamon sugar: for the irresistible coating that makes it truly taste like a donut
Instructions
- Reduce the Cider:
- Pour apple cider into a small saucepan and simmer over medium heat until it reduces to exactly half its volume, about 15 minutes. The liquid will darken and become syrupy as the water evaporates and flavor concentrates. Allow this reduction to cool completely before using it in your batter to prevent cooking the eggs.
- Prepare Your Pan:
- Heat your oven to 350°F and line a 9x5 loaf pan with parchment paper, leaving overhang on the long sides to create handles for easy removal. This step is crucial for a clean release of your finished loaf.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, both sugars, baking powder, cinnamon, nutmeg, and salt until thoroughly combined. Breaking up any brown sugar lumps now prevents pockets in your finished loaf.
- Combine Wet Ingredients:
- In a separate large bowl, whisk the eggs until foamy, then add oil, sour cream, and your cooled cider reduction. Whisk until completely smooth and uniform in color. The mixture should look like a thin custard.
- Create Your Batter:
- Pour the dry ingredients into the wet mixture and fold gently with a spatula just until no dry streaks remain. Overmixing will develop gluten and toughen your cake, so use a light hand here.
- Bake to Perfection:
- Transfer your batter to the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, until a wooden skewer inserted in the center comes out clean or with just a few moist crumbs. The top should be domed and golden brown.
- Apply the Donut Finish:
- While the loaf is still warm but not hot, about 20 minutes after removing from the oven, brush the entire top surface with melted butter, then generously sprinkle with cinnamon sugar, pressing gently to adhere. The residual heat helps create that characteristic crispy donut exterior.
Pin The apple cider reduction is truly the secret weapon in this recipe. I discovered its importance while testing different versions with my grandmother, who insisted fresh cider was non-negotiable. She was right the concentrated apple flavor makes all the difference between a good cake and an exceptional one that people request year after year.
Storage Recommendations
This loaf maintains its moisture beautifully thanks to the oil and sour cream in the batter. Store it at room temperature, tightly wrapped in plastic or in an airtight container, for up to 3 days. The cinnamon sugar coating might lose some crispness over time, but the flavor remains outstanding.
For longer storage, wrap individual slices in plastic wrap then aluminum foil and freeze for up to 2 months. Thaw at room temperature or gently warm in a 300°F oven for about 10 minutes for that freshly baked taste.
Seasonal Variations
Fall Harvest Version Add 1/2 cup chopped walnuts and 1/3 cup diced fresh apple to the batter for added texture and fresh fruit flavor. The moisture from the apples makes this version especially tender.
Winter Holiday Adaptation Incorporate 1/4 teaspoon of ground cardamom and a pinch of cloves to the spice mixture for a more complex, festive flavor profile that pairs beautifully with holiday meals.
Spring Brunch Option Replace the cinnamon sugar topping with a simple maple glaze made from 1 cup powdered sugar mixed with 2 tablespoons maple syrup and 1 tablespoon milk for a lighter, sweeter finish.
Serving Suggestions
While delicious on its own, this loaf reaches new heights when served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For brunch, pair thick slices with fresh fruit and yogurt.
I love to serve this as part of a fall afternoon coffee gathering, sliced and arranged on a wooden board with fresh apple slices, cheese, and a pot of hot cider for guests to enjoy. The combination of flavors creates an unforgettable seasonal experience.
Pin Enjoy this delightful loaf cake at your next fall gathering or as a special treat any time of year.
Recipe FAQ
- → What does reducing apple cider do?
Reducing apple cider intensifies its flavor, giving the loaf a richer fruitiness and more pronounced apple notes.
- → Can I use a different loaf pan size?
A standard 9x5 pan ensures the ideal bake and crumb. Using slightly smaller or larger pans may require adjusting bake time.
- → Why add sour cream?
Sour cream contributes moisture and creates a tender, fine crumb that helps the loaf stay soft for days.
- → How do I know when it’s baked through?
Insert a tester or toothpick into the center. If it comes out clean with just a few moist crumbs, it’s done.
- → What's the best way to coat with cinnamon sugar?
Brush the warm loaf with melted butter, then sprinkle or roll in cinnamon-sugar for a crisp, flavorful crust.