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
Dietary note: Contains eggs and dairy. This recipe is not vegan.
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
- 1 tbsp (14 g) Unsalted butter, melted additional, for the finishing coating
For toppings
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp (2 g) Ground Cinnamon
- ¼ tsp (1 g) Nutmeg
- 1 pinch Salt
Instructions
- Bring the apple cider to a boil over medium heat, then lower the heat and reduce it to 3/4 cup (180 ml). Reserve 1/2 cup (120 ml) for the batter and 1/4 cup (60 ml) for finishing. Let cool.
- Melt the 8 tablespoons of butter over low heat. Mix the flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg in a separate bowl.
- Mix the cooled 1/2 cup of reduced cider with the sour cream and vanilla. In another bowl, whisk the eggs and granulated sugar for about 2 minutes until pale yellow and frothy, then whisk in the melted butter.
- Add the dry ingredients in three additions, alternating with the cider–sour cream mixture in two additions. Mix until combined.
- Butter and parchment-line a 9 × 5-inch (23 × 13 cm) loaf pan. Fill with batter and bake in a preheated oven at 325°F (160°C) for 60–80 minutes, until a toothpick comes out clean. The cake in the video took 60 minutes.
- Poke the baked cake with a toothpick and spoon over 3 tablespoons of the reserved reduced cider. Leave the final tablespoon for the coating.
- Mix 1 tablespoon melted butter with the remaining tablespoon of reduced cider. Unmould the cake and brush the top and sides with this mixture.
- Combine the sugar, cinnamon, nutmeg and pinch of salt listed for the topping. Sprinkle over the top and coat the sides of the cake.
Notes
Baking takes 60–80 minutes; reducing the cider and cooling take additional time. The cooking field uses the upper baking time and does not represent the full recipe duration. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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