Apple Cider Donut Loaf Cake

Apple Cider Donut Loaf Cake

Warm cinnamon, real apple cider, and a nostalgic donut-shop finish, this loaf concentrates cider for big fall flavor, bakes up tender with a fine crumb, and gets a buttery cinnamon-sugar coat that crackles when you slice: one bowl, no mixer, weeknight-easy.

Yield: 1 loaf (8–10 slices)Time: 15 min prep + 50–60 min bake Pan: 9×5-in (23×13 cm) loaf, lined with parchment

Ingredients

Component	Ingredient	US	Metric	Notes
Cider reduction	Apple cider (unfiltered if possible)	2 cups	480 g	Reduce to ½ cup (120 g); use ¼ cup (60 g) in batter
Dry	All-purpose flour	1½ cups	180 g	Spoon & level or weigh
	Baking powder	1 tsp	4 g
	Baking soda	½ tsp	3 g
	Fine salt	¾ tsp	4 g
	Ground cinnamon	1½ tsp	4 g
	Ground nutmeg	¼ tsp	0.5 g	Freshly grated if possible
Sugar	Granulated sugar	½ cup	100 g
	Light brown sugar, packed	¼ cup	55 g
Wet	Large eggs, room temp	2	2
	Sour cream or plain Greek yogurt	½ cup	120 g	Full-fat preferred
	Neutral oil (or melted butter, cooled)	⅓ cup	75 g	Canola, grapeseed, etc.
	Reduced apple cider (from above)	¼ cup	60 g	From the ½ cup reduction
	Vanilla extract	1 tsp	5 g
Finish	Unsalted butter, melted	3 Tbsp	42 g	For brushing
	Granulated sugar	¼ cup	50 g
	Ground cinnamon	1 tsp	2.5 g
	Fine salt	Pinch	Pinch	Balances sweetness

Step-by-Step Instructions

1. Reduce the cider (15–20 min)

   • Add 2 cups (480 g) apple cider to a small saucepan.

   • Bring to a lively simmer over medium heat and cook until reduced to ½ cup (120 g), about 15–20 minutes.

   • Stir occasionally, watching the last few minutes to avoid scorching.

   • Cool to lukewarm. You’ll use ¼ cup (60 g) in the batter and can save the rest for brushing or glazing.

2. Prep the pan & oven

   • Heat oven to 350°F (175°C) with a rack in the center.

   • Grease a 9×5-inch loaf pan and line with a parchment sling with overhang on the long sides (for easy lift-out).

3. Mix the dry base

   • In a large mixing bowl, whisk to combine: flour, baking powder, baking soda, salt, cinnamon, nutmeg.

   • Whisk in granulated sugar and brown sugar until no clumps of brown sugar remain.

4. Add the wet ingredients

   • To the same bowl, add eggs, sour cream/yogurt, oil, ¼ cup (60 g) reduced cider, and vanilla.

   • Whisk until smooth and glossy. Batter should be thick but easily fall from a spatula in a ribbon.

5. Combine & load the pan

   • Use a spatula to fold once or twice around the sides and bottom to catch any pockets of dry mix—do not overmix.

   • Scrape batter into the prepared pan and smooth the top so it bakes evenly.

6. Bake (50–60 min)

   • Bake on the center rack until the top is deep golden and a tester inserted in the center comes out with a few moist crumbs (no wet batter), 50–60 minutes.

   • If the loaf is browning too quickly, tent loosely with foil at the 45-minute mark.

   • Internal temp at doneness (optional): 200–205°F (93–96°C).

7. Cinnamon-sugar finish

   • In a small bowl, mix ¼ cup (50 g) sugar + 1 tsp cinnamon + pinch salt.

   • While the loaf is warm (about 10 minutes out of the oven), brush the top with 3 Tbsp melted butter.

   • Sprinkle the cinnamon-sugar evenly over the top (tap and tilt the pan to coat).

8. Cool & slice

   • Cool in the pan 20 minutes, then lift out using the parchment and cool on a rack until no longer warm for the cleanest slices.

   • Slice with a serrated knife.

9. Optional extra-cider boost or glaze

   • Boost: Poke the warm loaf all over with a skewer and brush with 1–2 Tbsp of the leftover reduced cider before the cinnamon-sugar.

   • Glaze (instead of or in addition): Whisk ¾ cup (90 g) powdered sugar with 1–2 Tbsp reduced cider to a pourable glaze; drizzle over the cooled loaf.

10. Storage

    • Store airtight at room temp up to 3 days.

    • Freeze slices, well wrapped, up to 2 months; rewarm at 300°F (150°C) for 8–10 minutes.