How to Make the Perfect Apple Cider Donut Loaf Cake at Home
Apple cider, cinnamon, nutmeg, and all those warm spices make fall the perfect time to indulge in a cozy loaf cake that tastes just like a donut! The Apple Cider Donut Loaf Cake is everything you love about apple cider donuts, but baked into a moist, flavorful cake loaf that pairs perfectly with a hot cup of coffee or tea.
In this post, I’m going to walk you through every step of the process, from reducing the apple cider to creating the perfect spiced sugar topping. Even if you’re new to baking, this guide is for you! The simple steps and approachable ingredients make it easy to follow, and I’ll be providing tips and tricks along the way to ensure success.
Let’s get started and make your kitchen smell like autumn!
What is an Apple Cider Donut Loaf Cake?
An Apple Cider Donut Loaf Cake is inspired by the classic fall treat – the apple cider donut – but in a cake form. It’s baked in a loaf pan and has a tender, moist crumb with the signature apple cider flavor. The cake is spiced with warm fall spices like cinnamon, nutmeg, and cardamom, and finished with a buttery cinnamon sugar topping, making it taste just like a giant apple cider donut.
Key Ingredients You’ll Need
Before we dive into the recipe, let’s take a quick look at the essential ingredients that make this loaf cake stand out:
- Apple Cider: The star ingredient! Be sure to use fresh apple cider, not apple juice, for the best flavor.
- Butter: This adds richness and moisture to the cake.
- Sour Cream: Helps create a soft, tender crumb.
- Spices: Cinnamon, nutmeg, and cardamom give this cake its cozy fall flavor.
- Granulated Sugar: Used both in the cake and for the crunchy sugar topping.
- Eggs: They provide structure and help bind everything together.
- All-Purpose Flour: The base of the cake.
Now, let’s move on to the steps to create this delicious treat!
Step-by-Step Guide to Making Apple Cider Donut Loaf Cake
Step 1: Reduce the Apple Cider
To get that concentrated apple cider flavor in every bite, we need to reduce the apple cider first. This step is crucial because it intensifies the flavor and prevents the cake from being too wet.
- Pour 1 ½ cups of fresh apple cider into a small saucepan.
- Bring it to a boil, then reduce the heat to a simmer.
- Let it simmer until the cider has reduced to ¾ cup, about 20-25 minutes.
- Set aside ¼ cup for later to drizzle over the cake.
Pro Tip: Keep an eye on the cider as it reduces; you don’t want it to evaporate too much or burn.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the following ingredients:
- 2 cups of all-purpose flour
- 2 tablespoons of cornstarch (helps make the cake lighter)
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon of ground cardamom
Tip: For extra fresh flavor, use freshly grated nutmeg!
Step 3: Cream the Butter and Sugar
In a separate large bowl, cream together:
- 1 cup (2 sticks) of unsalted butter, softened
- 1 cup of granulated sugar
Beat the butter and sugar together until light and fluffy, which takes about 3-4 minutes. This step is important for giving the cake its light texture.
Step 4: Add the Eggs
Once the butter and sugar are creamed, add:
- 2 large eggs, one at a time.
Beat well after each addition until fully incorporated.
Step 5: Combine Wet Ingredients
Now, in a small bowl, mix together the remaining wet ingredients:
- ½ cup of sour cream
- 1 teaspoon of vanilla extract
- ½ cup of the reduced apple cider (make sure it’s cooled slightly)
Whisk these ingredients together until smooth.
Step 6: Combine Dry and Wet Ingredients
With your dry ingredients ready, wet ingredients mixed, and butter-sugar mixture fluffy, it’s time to combine everything:
- Add ⅓ of the dry mixture to the butter and sugar mixture and mix until just combined.
- Add half of the wet mixture and stir until combined.
- Repeat with another ⅓ of the dry ingredients, followed by the remaining wet mixture, and then the final portion of dry ingredients. Mix gently to avoid overmixing.
The batter should be thick but smooth.
Step 7: Prepare the Loaf Pan
Grease a standard 9×5-inch loaf pan with non-stick spray, and line it with parchment paper, leaving an overhang for easy removal later.
Step 8: Bake the Loaf Cake
Pour the batter into the prepared loaf pan and smooth out the top. Bake in a preheated oven at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 9: Add the Cider Drizzle
Once the loaf cake is out of the oven and still warm, poke holes all over the top using a toothpick or skewer. Take the reserved ¼ cup of reduced apple cider and slowly pour it over the top of the cake. This step infuses even more apple cider flavor into every bite!
Step 10: Make the Cinnamon Sugar Topping
While the cake cools slightly, prepare the cinnamon sugar topping:
- ¼ cup of granulated sugar
- 1 teaspoon of ground cinnamon
- A pinch of salt
- Optional: a pinch of cardamom for an extra flavor twist.
Melt 2 tablespoons of unsalted butter and brush it over the top of the warm cake. Then sprinkle the cinnamon sugar mixture generously over the top.
Step 11: Cool and Serve
Let the loaf cake cool completely in the pan before removing it using the parchment handles. Slice it up and enjoy!
Tips for Making the Perfect Apple Cider Donut Loaf Cake
- Use fresh apple cider: This makes a big difference in flavor. Avoid apple juice, as it’s too sweet and lacks the tang of real cider.
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined for a tender crumb.
- Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temperature before starting. This helps them incorporate better into the batter.
- Cooling the cider: Allow the reduced cider to cool slightly before adding it to the wet ingredients to avoid curdling the sour cream.
Why You’ll Love This Recipe
This Apple Cider Donut Loaf Cake hits all the right notes for fall baking. It’s easy enough for beginners yet flavorful and moist enough to impress experienced bakers. The combination of reduced apple cider, warm spices, and the crunchy cinnamon sugar topping makes it a truly irresistible treat.
It’s also highly adaptable. Not a fan of cardamom? You can leave it out or substitute it with more cinnamon. Want to add a touch of citrus? Try adding some orange zest to the batter for a bright, fresh twist.
Variations
- Apple Cider Donut Muffins: Divide the batter into a muffin tin for individual-sized treats. Adjust the baking time to 18-22 minutes.
- Glazed Version: Instead of the cinnamon sugar topping, drizzle a simple powdered sugar glaze over the top for an extra-sweet finish.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Apple juice doesn’t have the same concentrated flavor as apple cider, so it’s not recommended for this recipe. The apple cider reduction is key to the flavor of the cake.
How long will the loaf cake last?
Stored in an airtight container, this cake will stay fresh for up to 4 days at room temperature or up to 1 week in the refrigerator.
Can I freeze the loaf cake?
Yes! Wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
This Apple Cider Donut Loaf Cake is a must-bake for the fall season. The combination of warm spices, reduced apple cider, and a buttery cinnamon sugar topping makes every bite feel like a celebration of autumn. Whether you’re an experienced baker or just starting out, this loaf cake is a perfect choice for your next baking project. Trust me, once you take a bite, you’ll be hooked!
Enjoy baking and indulging in this delicious loaf, and feel free to share it with family and friends!
