Go Back

Apple Cider Doughnut Loaf Cake

Apple cider doughnut loaf cake with a deep golden, butter-brushed crust and cinnamon-sugar coating. Spiced crumb stays tender after baking until a toothpick comes out clean.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
  • 0.25 tsp salt
Cake batter
  • 0.5 cup apple cider Reduce to 1/4 cup over medium heat; cool.
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Cinnamon sugar coating
  • 4 tbsp melted butter
  • 0.333 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce cider and prep the pan
  1. Reduce apple cider to 1/4 cup over medium heat until thickened slightly, then cool. Visual cue: the cider should look syrupy and measure close to 1/4 cup.
  2. Preheat oven to 350F and grease a 9x5 loaf pan. Visual cue: pan is well coated so the loaf releases cleanly.
Make the batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt in a bowl until evenly combined. Visual cue: the spice color is uniform throughout.
  2. Whisk vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, reduced cider, and sour cream until smooth. Visual cue: no streaks of sour cream remain and the mixture looks glossy.
  3. Fold the flour mixture into the wet ingredients until just combined. Visual cue: stop mixing as soon as no dry pockets remain.
Bake, brush, and coat
  1. Bake at 350F for 60-65 minutes until a toothpick comes out clean. Visual cue: the loaf is deep golden and springs back lightly in the center.
  2. Remove from the pan while warm, then brush all sides with melted butter. Visual cue: butter sheen coats the surface evenly.
  3. Roll in or sprinkle generously with cinnamon sugar to coat all sides. Visual cue: a fragrant cinnamon-sugar layer clings and looks speckled on the crust.

Notes

For the best “doughnut” flavor, reduce the apple cider until it measures 1/4 cup and cool it so it doesn’t cook the eggs. Store covered at room temperature up to 3 days, or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use low-fat sour cream (texture will be slightly less tender but still moist).