Apple Cider Doughnut Loaf Cake
This apple cider doughnut loaf cake is moist, warmly spiced with cinnamon and nutmeg, and made with real apple cider reduced for concentrated fall flavor. Adapted from Bon Appetit, it has a tender crumb thanks to sour cream and butter, and a cinnamon sugar coating that gives it that classic doughnut feel in loaf form. A perfect autumn bake. Also try my Vegan Apple Cake, Pumpkin Scones, or Strawberry Yogurt Loaf Cake.
Apple Cider Doughnut Loaf Cake
This is SARAH JAMPEL's Apple Cider Doughnut Loaf Cake Recipe from BON APPETIT.Bon Appetit's Recipe: https://www.bonappetit.com/recipe/apple-cider-doughnut-loaf-cake
Ingredients
- 1 ½ cup (360 ml) Apple Cider
- 8 tbsp (113 g) Unsalted Butter
- 1 ¼ cup + 2 tbsp (172 g) All-Purpose Flour
- 2 tbsp (15 g) Corn Starch
- 1 ¼ tsp (6 g) Baking Powder
- ½ tsp (3 g) Baking Soda
- ½ tsp (3 g) Salt
- ½ tsp (2 g) Ground Cinnamon
- ¼ tsp (1 g) Nutmeg
- ½ cup (120 ml) Sour Cream
- 1 tsp (5 ml) Vanilla Extract
- 2 large Eggs, room temperature
- ¾ cup (150 g) Granulated Sugar
For toppings
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp (2 g) Ground Cinnamon
- ¼ tsp (1 g) Nutmeg
- 1 pinch Salt
