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Indulge in Autumn: The Ultimate Apple Cider Donut Loaf Cake Recipe

Embrace the cozy essence of fall with every delightful slice of this **Apple Cider Donut Loaf Cake**. Imagine your favorite apple cider donut transformed into an easy-to-bake, sliceable loaf, brimming with warm spices, a wonderfully soft and moist crumb, and that irresistible classic cinnamon sugar coating. This recipe elevates the familiar by skillfully reducing fresh apple cider, concentrating its natural sweetness and tartness into a deep, complex apple flavor that permeates every bite. It’s the perfect treat to welcome crisp autumn days, bringing the comforting aroma of a seasonal bakery right into your kitchen. Whether enjoyed with a hot cup of coffee or as a centerpiece for a fall gathering, this simple yet sophisticated loaf cake promises pure autumnal bliss and is destined to become a cherished seasonal favorite.

Mastering the Apple Cider Donut Loaf Cake: A Step-by-Step Guide

Creating this delectable Apple Cider Donut Loaf Cake is a straightforward process that yields incredibly rewarding results. Follow these detailed steps to ensure a perfect, flavorful, and moist cake that captures the heart of autumn.

Step 1: Intensify the Apple Flavor by Reducing the Cider

The secret to this loaf cake’s profound apple flavor lies in one crucial step: reducing the apple cider. Before you even think about mixing the batter, pour your fresh apple cider into a small saucepan. Bring it to a gentle simmer over low to medium heat and let it cook, uncovered, until the liquid has reduced by approximately half its original volume. This process not only concentrates the apple’s natural sugars and essence, creating a much richer flavor profile for your cake, but also ensures the correct liquid balance in your batter. Skipping this step would introduce too much moisture, potentially leading to a dense or gummy cake. The result is a vibrant, unmistakable apple taste that stands out in every forkful. Make sure to let the reduced cider cool completely before adding it to the batter.

Step 2: Crafting the Perfect Cake Batter

With your reduced apple cider cooling, it’s time to assemble the luscious cake batter. Begin by whisking together the melted unsalted butter, rich brown sugar, and granulated sugar in a large mixing bowl. The combination of sugars provides a depth of flavor and contributes to the cake’s tender texture. Next, beat in the large eggs and pure vanilla extract until they are fully incorporated, creating a smooth and cohesive base. In a separate bowl, sift or whisk together your dry ingredients: cake flour (for that signature soft crumb), baking powder, baking soda, salt, cinnamon, and nutmeg. These leavening agents and warm spices are essential for both lift and the classic donut flavor. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Sour cream is a fantastic addition, lending an incredible moistness and a subtle tang that complements the apple. Whisk these together until just mostly combined, being careful not to overmix. Finally, slowly stream in the cooled, reduced apple cider while whisking, until the batter is smooth and uniformly combined. Remember, a light hand is key to a tender loaf, so stop mixing as soon as the ingredients are incorporated.

Step 3: Baking Your Cozy Loaf to Perfection

Proper pan preparation is vital for an easy release and a beautifully shaped loaf. Line a standard 8.5″ x 4.5″ loaf pan with parchment paper, allowing an overhang on the two longer sides to create a convenient “sling.” This prevents sticking and makes lifting the baked cake out effortless. Pour the prepared cake batter into the lined pan, using an offset spatula or the back of a spoon to smooth the top for an even bake. Transfer the pan to a preheated oven at 350°F (175°C) and bake for approximately 42-46 minutes. The cake is done when the center springs back gently to the touch, or when a wooden skewer inserted into the thickest part comes out with only a few moist crumbs attached, not wet batter. Avoid opening the oven door too frequently during baking to prevent heat loss and ensure even cooking. Once baked, let the cake cool in the pan on a wire rack for at least 15 minutes before attempting to remove it.

Step 4: The Signature Cinnamon Sugar Coating

The hallmark of any great apple cider donut is its sweet, spiced coating, and this loaf cake is no exception. While the cake is still slightly warm, carefully lift it from the loaf pan using the parchment sling and transfer it to a clean sheet of parchment paper or a cutting board. In a shallow bowl, combine granulated sugar and ground cinnamon, ensuring it’s well mixed. Brush the entire warm loaf cake—top and sides—generously with melted butter. The warmth of the cake helps the butter adhere, creating a sticky surface for the sugar. Immediately after buttering, roll or sprinkle the cake liberally with the cinnamon sugar mixture, pressing gently to ensure an even and thick coating. This final touch transforms the humble loaf into an indulgent treat, perfectly mimicking the experience of a freshly fried donut without the fuss. Enjoy your **Apple Cider Donut Loaf Cake** slightly warm for the ultimate comfort, or at room temperature, experiencing the delightful crunch of the coating with every bite.

Expert Tips for Baking Your Best Apple Cider Donut Loaf Cake

Achieving bakery-quality results at home is easier than you think with these professional baking tips:

• Choose Your Cider Wisely: For the most authentic and robust flavor, always opt for real, fresh apple cider, particularly the cloudy, unfiltered kind you find during autumn. Avoid apple juice or any concentrate, as these lack the nuanced depth of flavor and acidity essential for this recipe. High-quality cider is the cornerstone of a truly exceptional apple cider cake, providing that signature tangy-sweet profile.
• Never Skip the Cider Reduction: This step is non-negotiable! Reducing the apple cider intensifies its natural sweetness and apple essence, making the flavor pop in your final cake. Furthermore, it significantly reduces the liquid volume, ensuring your batter maintains the perfect consistency. Using unreduced cider would lead to an overly wet batter, resulting in a dense, heavy cake rather than the desired light and moist crumb.
• Embrace Room Temperature Ingredients: This seemingly small detail makes a significant difference in the final texture of your loaf cake. Eggs, sour cream, and even butter (if not melted for the initial step) should be at room temperature. This allows them to emulsify properly with other ingredients, creating a smoother, more uniform batter. A well-emulsified batter traps more air, contributing to a lighter, more tender, and evenly textured cake structure.
• Measure with Precision, Preferably by Weight: Baking is a science, and accuracy is paramount. While measuring cups are common, using a digital kitchen scale to weigh your ingredients (especially flour, sugar, and butter) is the most accurate method. Gram measurements provide consistent results, eliminating variables that can arise from different packing densities in measuring cups. This precision guarantees a perfect bake every time and, as a bonus, often means fewer dishes!
• Do Not Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, chewy, and less tender cake. A few small lumps are perfectly acceptable and will typically bake out, so resist the urge to keep stirring. Gentle folding at the end, especially after adding the reduced cider, is best.
• Prepare Your Loaf Pan Carefully: To ensure your beautiful loaf cake releases cleanly, always grease and line your loaf pan with parchment paper. Create a “sling” by letting the parchment hang over the long sides of the pan. This provides handles to easily lift the cake out once it’s baked, preventing breakage and frustration. A little cooking spray under the parchment helps it stick to the pan.
• Allow Adequate Cooling: While it’s tempting to dive into a warm cake, allowing it to cool in the pan for at least 10-15 minutes is crucial. This initial cooling period helps the cake to set and firm up, making it less fragile and much easier to remove without tearing or crumbling. After this, transfer it to a wire rack to cool completely before slicing, or while still warm for the cinnamon sugar coating.
• Generous Cinnamon Sugar Coating: Don’t be shy with the cinnamon sugar! This coating is what gives the loaf its “donut” character. Apply it generously while the cake is still warm and the melted butter is tacky, pressing gently to ensure every side is covered for that perfect sweet crunch.

Baking Tip: Weigh Your Ingredients!

I wholeheartedly recommend using a kitchen scale to weigh your ingredients, especially for baking. This method is far more accurate than relying on measuring cups, which can vary wildly depending on how ingredients are packed. By weighing your ingredients, you ensure precise ratios, leading to more consistent, perfectly textured results every single time you bake. Say goodbye to guesswork and hello to guaranteed success! Plus, it significantly cuts down on dirty dishes, making cleanup a breeze. In all my recipes, I provide gram measurements, and this is the reliable scale I personally love and use in my kitchen.

Frequently Asked Questions About Apple Cider Donut Loaf Cake

Have questions about this irresistible fall dessert? Here are answers to some common inquiries to help you achieve baking perfection.

Q: What is the best way to store this apple cider loaf cake?

A: To maintain its incredible freshness and moistness, store your Apple Cider Donut Loaf Cake in an airtight container or a zip-top bag at room temperature. It will stay wonderfully fresh for up to 3-4 days. For optimal taste and texture, avoid refrigeration, as the cold air can dry out the cake and alter its delicate crumb.

Q: Does this cake freeze well for longer storage?

A: Absolutely, this loaf cake is an excellent candidate for freezing! To freeze, ensure the cake is completely cooled. You can wrap the entire loaf or individual slices tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. It will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy, simply transfer the cake (or slices) from the freezer to the refrigerator overnight, or let it come to room temperature on the counter for several hours before serving. You can even warm individual slices slightly in the microwave for a fresh-baked feel.

Q: Can I use all-purpose flour instead of cake flour in this recipe?

A: While all-purpose flour will certainly work in a pinch if that’s all you have on hand, using cake flour is highly recommended. Cake flour has a lower protein content compared to all-purpose flour, which results in a significantly softer, more tender, and delicate crumb – characteristic of a true bakery-style cake. If you must use all-purpose flour, you might notice a slightly denser texture, but the delicious apple cider flavor will still shine through.

Q: What size loaf pan is ideal for this recipe?

A: This recipe is perfectly designed for a standard 8.5” x 4.5” loaf pan, which is sometimes referred to as a 1-pound loaf pan. This size ensures the cake bakes evenly, rises beautifully, and achieves the ideal height and shape. If you opt for a larger loaf pan, your batter will spread out more, resulting in a shorter, broader cake. Conversely, a smaller pan might cause the batter to overflow, so sticking to the recommended size is best for optimal results and a picture-perfect loaf.

Q: Can I add actual apple pieces to the batter?

A: You can, but it’s important to prepare them correctly. If adding fresh apple pieces, finely dice about 1/2 cup of a firm, tart apple (like Granny Smith or Honeycrisp) and toss them with 1 tablespoon of flour from the measured amount of cake flour. This helps prevent them from sinking to the bottom of the cake during baking. Gently fold them into the batter just before pouring it into the pan. Keep in mind this will alter the texture slightly, making it more like an apple cake than a pure donut-style loaf, but it can be a delicious variation.

Q: What are some good serving suggestions for this loaf cake?

A: This versatile Apple Cider Donut Loaf Cake is delicious on its own, but it truly shines with a variety of accompaniments. Serve it alongside a hot cup of coffee or a warm mug of spiced apple cider for a quintessential fall experience. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream makes it an even more decadent dessert. It’s also perfect for a festive brunch spread, a comforting afternoon snack, or as a delightful offering for holiday entertaining.

More Delicious Fall Recipes You’ll Love

If you’re craving more seasonal delights, be sure to explore these other fantastic fall-inspired recipes:

• Pumpkin Cinnamon Streusel Muffins
• Caramel Apple Cheesecake Pie
• Apple Cheesecake Pop-Tarts
• Cranberry Apple Crisp
• Cinnamon Sugar Donut Muffins

If you bake this recipe and absolutely love it, please consider leaving a comment and a star rating below! Your feedback helps other bakers discover and enjoy this delicious treat. Happy baking!

Apple Cider Donut Loaf Cake Recipe

This **Apple Cider Donut Loaf Cake** is a fall baking dream! Soft, incredibly moist, and bursting with warm spiced apple flavor, it’s elegantly crowned with a classic cinnamon-sugar coating. The perfect cozy treat for crisp autumn days, bringing all the comforting notes of an apple orchard into a simple, sliceable loaf.

Author: Rachel

• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hr 10 mins
• Yield: 10 servings

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Ingredients

For the Apple Cider Cake

• 1 cup (240mL) apple cider*
• ½ cup (1 stick or 113g) unsalted butter, melted
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1½ cups (190g) cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ½ cup (120g) sour cream, at room temperature

For the Cinnamon Sugar Coating

• ½ cup (100g) granulated sugar
• 1 teaspoon cinnamon
• 4 Tablespoons butter, melted

Instructions

1. Prepare Pan & Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a standard 8.5″ x 4.5″ loaf pan with cooking spray, then line it with parchment paper, allowing the paper to hang over the two long sides to create a convenient sling. This will make removing the baked cake much easier.
2. Reduce Apple Cider: Pour 1 cup (240mL) of apple cider into a small saucepan. Place it over low to medium heat, bring to a gentle simmer, and allow the liquid to reduce by half. This will take about 10 minutes, resulting in approximately ½ cup (120mL) of concentrated apple cider. Set it aside to cool completely before proceeding with the batter.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until thoroughly combined and creamy. Incorporate the room temperature eggs one at a time, whisking well after each addition, then stir in the vanilla extract until fully combined.
4. Combine Dry & Wet: In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well distributed. Gradually add the dry ingredients to the wet mixture in the large bowl, alternating with the room temperature sour cream. Mix with a whisk or rubber spatula until just mostly combined. Then, slowly stream in the cooled, reduced apple cider while gently whisking until the batter is smooth and fully incorporated. Remember, avoid overmixing to ensure a tender cake.
5. Bake the Loaf Cake: Pour the prepared cake batter into your lined loaf pan and spread the top out evenly with a spatula. Bake in the preheated oven for 42-46 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (not wet batter), and the top springs back to the touch.
6. Initial Cooling: Allow the cake to cool in the pan on a wire rack for at least 10-15 minutes. This crucial step allows the cake to set and firm up, preventing it from breaking or tearing when removed from the pan.
7. Apply Cinnamon Sugar Coating: While the cake is still slightly warm, carefully lift it out of the pan using the parchment paper sling and place it on a clean piece of parchment paper or a cutting board. In a shallow bowl, whisk together the ½ cup (100g) granulated sugar and 1 teaspoon of cinnamon for the coating. Brush the entire warm loaf cake (top and all sides) generously with the 4 tablespoons of melted butter. Immediately and liberally sprinkle or roll the cake in the cinnamon sugar mixture, pressing gently to ensure a thick and even coating all around.
8. Serve & Enjoy: Slice the **Apple Cider Donut Loaf Cake** and serve it warm or at room temperature. It’s truly delightful on its own, or as a decadent dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

*Important: Ensure you reduce the apple cider down to ½ cup (120mL) before adding it to the cake batter. This concentrated cider is key to the cake’s deep apple flavor and perfect texture; unreduced cider will make the batter too thin and the cake dense.

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HI THERE!

I’m Rachel

I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!

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