Moist Apple Cider Doughnut Loaf Cake
A delightful blend of apple cider and spices creates a moist and comforting loaf cake perfect for any time of day.
Ingredients
Main Ingredients
- 1 cup apple cider provides moisture and flavor
- 1/2 cup sour cream adds tanginess and moisture
- 2 teaspoons vanilla extract enhances sweetness
- 1/2 cup unsalted butter, melted adds richness
- 2 large eggs, at room temperature binds ingredients
- 3/4 cup brown sugar, lightly packed adds sweetness and moisture
- 1 1/4 cups all-purpose flour provides structure
- 2 tablespoons cornstarch improves texture
- 1 1/4 teaspoons baking powder helps the cake rise
- 1/2 teaspoon baking soda adds lift
- 1/2 teaspoon salt balances flavors
- 1/2 teaspoon cinnamon adds warmth
- 1/4 teaspoon freshly grated nutmeg adds depth
Topping Ingredients
- 3 tablespoons unsalted butter, melted for topping, adds richness
- 1/4 cup granulated sugar for sweetness in topping
- 1/2 teaspoon cinnamon for topping, for spice
Instructions
Preparation
- Preheat your oven to 325°F. Spray a 9×5 loaf pan with non-stick spray, optionally lining it with parchment paper.
- In a saucepan, bring the apple cider to a boil over medium heat. Let it boil for about 10 minutes until it reduces down to 1/2 cup. Remove from heat and let cool.
- Mix the cooled cider with sour cream and vanilla extract until well combined.
- Melt the unsalted butter in the same saucepan, and let it cool slightly.
Mixing
- In a mixing bowl, beat the eggs together with brown sugar using a whisk until smooth and creamy.
- Drizzle in the melted butter while continuing to mix to incorporate evenly.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the flour mixture to the egg and sugar mix, alternating with the cider mixture, starting and ending with the dry ingredients.
- Mix just until combined, avoiding overmixing.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 55 minutes, checking for doneness with a toothpick inserted in the center.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool for an additional 5 minutes.
- In a small bowl, mix granulated sugar and cinnamon for the topping.
- Brush the warm loaf with melted butter and coat with the cinnamon sugar mixture.
Serving
- Avoid slicing the loaf until ready to serve. Store leftovers at room temperature covered with foil.
Notes
Ensure your eggs are at room temperature for fluffier texture. Don't skip the cider reduction as it enhances the flavor. Avoid overmixing to maintain cake tenderness.