Cozy Spiced Apple Cider Doughnut Loaf

Welcome to the cozy heart of autumn baking! As the leaves turn golden and a crisp chill fills the air, there’s nothing quite as comforting as the aroma of warm spices mingling with sweet apple. This Apple Cider Doughnut Loaf Cake perfectly captures the essence of fall, offering a delightful combination of flavors and textures that evoke cherished memories of apple orchards and harvest festivals.

Imagine sinking your teeth into a slice of cake that boasts the deep, comforting flavors of apple, cinnamon, allspice, and nutmeg. This isn’t just any loaf cake; it’s a quick bread recipe meticulously crafted to mirror the irresistible taste and tender texture of a classic farm-stand apple cider doughnut, but with significantly less effort. Forget the hassle of deep frying; this bake delivers all the nostalgic goodness in a convenient, easy-to-make loaf form.

Why This Apple Cider Loaf Cake Will Be Your Fall Favorite

If you’re as passionate about the vibrant taste of apple cider as we are, this loaf cake is destined to become a seasonal staple in your kitchen. Each bite delivers a symphony of flavors: a soft, incredibly moist crumb infused with concentrated apple cider goodness, crowned with a wonderfully crunchy, spiced cinnamon sugar coating. It’s a texture and flavor profile that truly elevates the simple loaf cake to an extraordinary treat.

Beyond its delicious taste, this cake offers incredible versatility. It makes a fantastic homemade gift, perfect for sharing with friends and neighbors during fall gatherings or holiday celebrations. Whether served as a delightful breakfast pastry with your morning coffee, a satisfying afternoon snack, or a decadent dessert, this apple cider doughnut loaf cake shines. It’s especially perfect for special occasions like Halloween, Thanksgiving, and Christmas, bringing warmth and cheer to any table.

The Secret to Intense Apple Flavor: Reduced Cider

One of the most crucial elements that sets this recipe apart and ensures an authentic, deep apple cider flavor is the reduction process. Come fall, apple cider is abundant, and while delicious on its own, its flavor can be somewhat subtle when incorporated directly into baked goods. Reducing the apple cider involves simmering it gently until a significant portion of its water content evaporates, leaving behind a more concentrated, intensely flavored syrup.

This simple yet transformative step is vital for achieving that unmistakable, robust apple essence in your loaf cake. As the cider simmers, its natural sugars caramelize slightly, and its fruity notes become more pronounced, creating a rich depth of flavor that a plain, unreduced cider simply cannot provide. We highly recommend not skipping this step, as it genuinely makes a monumental difference in the final taste of your apple cider doughnut loaf cake.

Essential Ingredients for Your Loaf Cake

Crafting this irresistible apple cider loaf cake requires a selection of fresh, high-quality ingredients, each playing a vital role in its flavor and texture:

• Apple Cider: The star of the show! As discussed, reduced apple cider is key for a profound, concentrated apple flavor. Opt for fresh, unfiltered apple cider for the best results.
• All-Purpose Flour, Cornstarch, Baking Powder, and Baking Soda: This combination forms the foundational structure of our quick bread. Cornstarch helps tenderize the crumb, while the baking powder and soda provide the necessary lift for a light, airy texture.
• Granulated Sugar: Provides essential sweetness. For a deeper, more molasses-like note, you can substitute a portion or all of the granulated sugar with brown sugar.
• Unsalted Butter: Adds richness and moisture. If you only have salted butter on hand, remember to reduce the amount of added salt in the recipe to about 1/4 teaspoon to maintain balance.
• Sour Cream: A secret weapon for tender, moist cakes. Sour cream contributes fat and acidity, which tenderizes the gluten in the flour and keeps the cake wonderfully soft and moist.
• Eggs: This recipe uses two large, room-temperature eggs. Eggs bind the ingredients, add moisture, and contribute to the cake’s structure and richness.
• Vanilla Extract: Enhances all the other flavors with its warm, aromatic notes.
• Ground Cinnamon, Nutmeg, and Allspice: These three aromatic spices are the quintessential flavors of autumn. They create a warm, inviting spice blend that perfectly complements the apple cider, making the cake truly taste like fall.

Expert Baking Tips for a Flawless Loaf Cake

Achieving baking perfection is easier with a few tried-and-true tips:

• Proper Flour Measurement: Incorrect flour measurement is a common baking pitfall. Always aerate your flour by whisking it first, then spoon it lightly into your measuring cup, and level it off with a straight edge. Never scoop directly from the bag, as this can compact the flour and lead to a dry, dense cake.
• Room Temperature Ingredients: Ensure all your cold ingredients, such as butter, eggs, and sour cream, are at room temperature. This allows them to emulsify more effectively, creating a smoother, more uniform batter and a more tender final product.
• Freshly Grated Nutmeg: While pre-ground nutmeg is convenient, freshly grated nutmeg offers a significantly brighter, more potent aroma and flavor. It truly makes a noticeable difference in the overall spice profile of your cake.
• The Power of Reduced Apple Cider: As previously emphasized, reducing the apple cider concentrates its natural sugars and flavors, leading to a much richer and more pronounced apple taste in your cake. This step deepens the flavor profile considerably and is highly recommended for an unparalleled result.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in a tough, chewy cake. Mix just until the ingredients are combined, with no streaks of dry flour remaining.

Step-by-Step Guide: How to Make Apple Cider Doughnut Loaf Cake

Follow these detailed instructions to create your own delicious apple cider doughnut loaf cake. The process is straightforward and incredibly rewarding!

1. Prepare for Baking: Preheat your oven to 325 degrees F (160 degrees C). Generously butter or lightly spray a 9×5-inch loaf pan. For easy removal, line the pan with parchment paper, leaving an overhang on the longer sides.
2. Reduce the Apple Cider: In a small saucepan, bring 2 cups of apple cider to a boil over medium-high heat. Continue to boil for approximately 10 minutes, or until the cider has reduced to about 3/4 cup. Pour 1/2 cup of this concentrated cider into a small bowl and set it aside to cool for about 5 minutes. Reserve the remaining 1/4 cup of reduced cider for later use. Once cooled slightly, stir the room-temperature sour cream and vanilla extract into the 1/2 cup cider reduction.
3. Melt the Butter: Using the same saucepan, melt 8 tablespoons (1/2 cup) of unsalted butter. Allow it to cool slightly before proceeding.
4. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and kosher salt. Ensure all dry ingredients are well combined.
5. Prepare Wet Ingredients (Eggs & Sugar): In a large mixing bowl, beat the 2 large room-temperature eggs and 3/4 cup of granulated sugar together. Beat for about 2 minutes, until the mixture is pale yellow and frothy. You can use a whisk, an electric hand mixer, or a stand mixer for this step.
6. Incorporate Melted Butter: While continuously whisking, gradually stream the slightly cooled melted butter into the egg and sugar mixture. Continue to whisk until the butter is fully incorporated and the mixture is smooth.
7. Combine Wet and Dry Mixtures: Gently whisk the dry ingredients into the egg mixture, alternating with the apple cider/sour cream mixture. Begin and end with the dry ingredients. Mix just until all ingredients are combined and no streaks of flour remain. Be careful not to overmix the batter.
8. Bake the Loaf Cake: Pour the prepared cake batter into your lined loaf pan. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
9. Drizzle with Reserved Cider: Once baked, transfer the hot pan to a wire rack. Immediately poke several holes across the top of the cake with a toothpick. Drizzle 3 tablespoons of the reserved reduced apple cider over the top, allowing it to soak into the warm cake. Let the cake cool in the pan for 10 minutes.
10. Prepare the Sugar Coating: In a small bowl, combine the remaining 1/4 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, and a pinch of salt. Mix well to create your spiced cinnamon sugar coating.
11. Prepare the Butter Drizzle: Melt 1 tablespoon of unsalted butter. Add it to the remaining 1 tablespoon of reserved reduced cider and stir to combine.
12. Coat the Cake: Carefully lift the cake out of the loaf pan using the parchment paper overhang and place it onto the wire rack. Set the wire rack inside a rimmed baking sheet (to catch any excess sugar). Gently peel away the parchment paper from the sides of the cake. Brush the melted butter and cider mixture generously over the top and sides of the warm cake. Immediately and generously sprinkle the spiced sugar coating over the entire surface of the loaf, turning the cake with the parchment paper to ensure even coverage and to collect any sugar that falls.
13. Cool Completely: Allow the apple cider doughnut loaf cake to cool completely on the wire rack before slicing and serving. This allows the flavors to meld and the cake to set properly.

Storage and Freezing Instructions

To keep your apple cider doughnut loaf cake fresh, proper storage is key:

Once the cake has cooled completely to room temperature, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 5 days. For longer preservation, you may also store it in an airtight container.

For freezing, first ensure the cake is completely cooled. Slice the loaf into individual servings. Arrange these slices in a single layer on a baking sheet and flash freeze for at least one hour, or until they are firm. This prevents them from sticking together. Once frozen, wrap each individual slice tightly in plastic wrap, then place them in a freezer-safe air-tight container or a resealable freezer bag. The cake can be frozen for up to 3 months. To thaw, simply transfer slices to the refrigerator overnight, or allow them to come to room temperature on your countertop for a few hours before enjoying.

Frequently Asked Questions (FAQ)

More Apple Cider Recipes to Explore

If you’ve fallen in love with the flavor of apple cider in baking, here are some other delightful recipes you might enjoy:

• Apple Cider Doughnuts
• Apple Cider Pound Cake
• Spiced Apple Cider Biscotti
• Homemade Apple Cider Spice Mix

For those who love to get creative in the kitchen, consider making homemade apple cider to use in this very loaf cake and other recipes. The fresh, authentic flavor of homemade cider will elevate your baking even further!

Inspired by the rich flavors and traditions found at Epicurious.

Apple Cider Doughnut Loaf Cake Recipe

This exquisite Apple Cider Doughnut Loaf Cake is the quintessential fall treat, brimming with the comforting warmth of apples and a symphony of autumn spices. It’s perfect for sharing, gifting, or simply savoring yourself.

Prep Time: 20 minutes

Cook Time: 50 minutes

Servings: 8

Calories: 428 kcal

Author: Leigh Harris

Ingredients

For the Cake:

• 2 cups Apple cider
• 8 tbsp Unsalted butter
• 1 tsp Vanilla extract
• 1/2 cup Sour Cream (room temperature)
• 1 1/4 cups plus 2 tbsp All-purpose flour
• 2 tbsp Cornstarch
• 1 1/4 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Ground cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Allspice
• 1/2 tsp Kosher salt
• 2 large Eggs (room temperature)
• 3/4 cup Granulated sugar

For the Drizzle:

• 1 tbsp Unsalted butter (to be added to 1 tbsp reserved cider reduction)

For the Sugar Coating:

• 1/4 cup Granulated sugar
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Ground Allspice
• 1/8 tsp Kosher salt

Instructions

1. Preheat the oven to 325 degrees F (160°C). Butter or lightly spray a 9×5-inch loaf pan. Line the loaf pan with parchment paper, leaving an overhang to easily lift the cake out.
2. In a small saucepan, bring 2 cups of apple cider to a boil over medium-high heat. Boil for about 10 minutes, or until it’s reduced to 3/4 cup. Pour 1/2 cup of the reduced cider into a small bowl and set aside to cool for about 5 minutes. (Reserve the remaining 1/4 cup cider for later use.) Stir the room-temperature sour cream and vanilla extract into the 1/2 cup cooled cider reduction.
3. In the same saucepan, melt 8 tablespoons of unsalted butter. Let it cool slightly.
4. In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
5. In a large bowl, beat the eggs and 3/4 cup of sugar until pale and frothy, about 2 minutes. This can be done with a whisk, electric mixer, or stand mixer.
6. While constantly whisking, gradually stream in the slightly cooled melted butter. Continue to whisk until fully incorporated.
7. Whisk the dry ingredients into the egg mixture, alternating with the apple cider/sour cream mixture. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
8. Pour the cake batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Transfer the pan to a wire rack. Poke holes in the top of the warm cake with a toothpick. Drizzle 3 tablespoons of the reserved reduced cider over the top and let cool for 10 minutes in the pan.
10. For the sugar coating, combine the remaining 1/4 cup of sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, and a pinch of salt in a small bowl.
11. Melt 1 tablespoon of butter and add it to the remaining 1 tablespoon of reserved reduced cider. Stir to combine.
12. Lift the cake out of the pan onto the wire rack using the parchment paper overhang. Set the rack inside a rimmed baking sheet. Peel the parchment away from the sides. Brush the melted butter mixture over the top and sides of the cake. Generously sprinkle the spiced sugar coating over the top and sides of the loaf. (You can use the parchment paper to help rotate the cake and collect any excess sugar.)
13. Let the cake cool completely before slicing and serving.

Nutrition Facts

Calories: 428kcal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 278mg | Potassium: 205mg | Fiber: 1g | Sugar: 31g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg