The Ultimate Apple Cider Donut Loaf Cake: A Taste of Autumn
Estimated reading time: 7–9 minutes | Prep time: 35 minutes | Total time: 1 hour 45 minutes
Key Takeaways
- Authentic Donut Flavor: Achieves the classic taste of a bakery-style apple cider donut thanks to a concentrated apple cider reduction and a generous cinnamon-sugar crust.
- Incredibly Moist Crumb: The combination of sour cream and reduced apple cider creates a tender, moist, and fluffy texture that stays fresh for days.
- Beginner-Friendly Recipe: This simple recipe uses standard equipment and straightforward steps, making it an easy dessert for bakers of all skill levels.
- Perfect for Any Occasion: Delicious served warm for a cozy breakfast, as an afternoon snack with coffee, or as a crowd-pleasing dessert for holiday gatherings.
- Make-Ahead & Freezer-Friendly: This loaf cake can be made ahead and freezes beautifully, making it a convenient homemade treat.
Table of Contents
Why You’ll Love This Apple Cider Donut Loaf Cake Recipe
Get ready to fall in love with your new favorite autumn dessert! This incredible Apple Cider Donut Loaf Cake captures all the nostalgic warmth and flavor of a fresh-from-the-bakery cider donut, but in an easy-to-make loaf form. Imagine a perfectly moist, tender crumb infused with concentrated apple cider and warm spices like cinnamon, nutmeg, and allspice. To top it all off, the entire loaf is brushed with melted butter and generously coated in a crunchy cinnamon-sugar crust, perfectly mimicking the classic donut experience. This is more than just a cake; it’s a celebration of fall flavors, made from scratch in your own kitchen.
What makes this recipe truly special is the depth of flavor we build from the very first step. By reducing fresh apple cider, we create a potent, syrupy concentrate that infuses the entire cake with an unmistakable, tangy apple essence. This simple step elevates the recipe from a simple spiced cake to a true homemade masterpiece. Whether you’re looking for a family-friendly dessert to share on a cozy weekend, a festive treat for a holiday gathering, or a simple recipe to welcome the cooler weather, this Apple Cider Donut Loaf Cake is the perfect choice. It’s comforting, delicious, and guaranteed to fill your home with the most amazing autumn aroma.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this loaf cake. Here’s what you’ll need to gather.
For the Apple Cider Reduction
- 1 1/2 cups (360ml) fresh apple cider
For the Loaf Cake Batter
- 2 1/2 cups (300g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or full-fat Greek yogurt, at room temperature
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping
- 1/4 cup (57g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
Essential Baking Equipment
You don’t need any fancy equipment for this recipe, just some baking essentials. Here is a list of what you will need:
- Small saucepan
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric stand mixer with paddle attachment or a hand mixer
- Silicone spatula
- Measuring cups and spoons
- Wire cooling rack
- Pastry brush
Step-by-Step Instructions
- Step 1: Reduce the Apple Cider. Pour 1 1/2 cups of fresh apple cider into a small saucepan. Bring it to a simmer over medium heat. Let it simmer gently for 15-20 minutes, stirring occasionally, until the liquid has reduced by about half, leaving you with approximately 3/4 cup of concentrated, fragrant cider. Set it aside to cool completely before using. This is the most important step for a rich apple flavor.
- Step 2: Prepare the Oven and Pan. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on the two longer sides. These “handles” will make it easy to lift the finished cake out of the pan.
- Step 3: Whisk Dry Ingredients. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and fine sea salt. Whisk them together thoroughly to ensure the leavening agents and spices are evenly distributed throughout the flour. Set aside.
- Step 4: Cream Butter and Sugars. In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature butter until it is smooth and creamy. Add the granulated sugar and packed light brown sugar. Cream together on medium-high speed for 3-4 minutes until the mixture becomes pale, light, and fluffy. This incorporates air, which is key to a tender cake.
- Step 5: Add Eggs and Vanilla. With the mixer on medium speed, add the room-temperature eggs one at a time, making sure to beat well after each addition until it’s fully incorporated. Scrape down the sides and bottom of the bowl with a spatula as needed. Beat in the vanilla extract.
- Step 6: Combine Wet and Dry Ingredients. Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the wet ingredients (the cooled cider reduction and the sour cream) in two additions. Start and end with the dry ingredients. Be careful not to overmix; mix only until the last streaks of flour have just disappeared. Overmixing will develop gluten and make the cake tough.
- Step 7: Bake the Loaf Cake. Pour the thick, fluffy batter into your prepared loaf pan. Use your spatula to spread it evenly, making sure it reaches the corners. Bake for 50-60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Step 8: Cool the Cake. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper handles to carefully lift the cake out and place it directly on the wire rack to continue cooling.
- Step 9: Prepare and Apply Topping. While the cake is still warm, prepare the cinnamon-sugar topping. In a small bowl, whisk together the 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon. Use a pastry brush to coat the top and sides of the warm loaf generously with the melted butter. Immediately sprinkle the cinnamon-sugar mixture all over the buttered surfaces, pressing gently with your hands to help it adhere.
- Step 10: Final Cooling and Serving. Allow the cake to cool completely on the wire rack. This is important for the topping to set properly and to ensure clean slices. Once fully cooled, slice and serve this delightful taste of autumn!
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Apple Cider Donut Loaf Cake
- Don’t Skip the Cider Reduction: This is the most crucial step for achieving a deep, authentic apple flavor. Using cider straight from the bottle will result in a much milder, less impactful taste. Take the extra time for this step—it’s worth it!
- Room Temperature is Key: For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature. This prevents the batter from curdling and results in a more tender and evenly baked cake.
- Avoid Overmixing at All Costs: When you alternate the wet and dry ingredients, mix only until the last streaks of flour disappear. Overmixing develops gluten, which can lead to a tough, dense, and rubbery loaf cake instead of a soft and tender one.
- Apply Topping While Warm: The magic of the donut topping happens when you apply it to a warm cake. The melted butter soaks slightly into the surface, creating a moist layer for the cinnamon sugar to cling to. If the cake is too cool, the topping won’t adhere as well.
Easy Variations & Substitutions
- Add a Glaze: For an extra layer of sweetness, you can drizzle the cake with a simple maple glaze (1 cup powdered sugar mixed with 2-3 tablespoons of maple syrup) after it has cooled.
- Incorporate Nuts: For added texture and nutty flavor, fold in 1/2 cup of chopped pecans or walnuts into the batter at the end.
- Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different but it will still be delicious.
- Dairy-Free Option: For a dairy-free version, use a plant-based butter substitute and a dairy-free sour cream or yogurt alternative.
- Apple Juice vs. Apple Cider: While cider provides the most authentic flavor, high-quality, unfiltered apple juice can be used in a pinch. The flavor will be sweeter and less tangy.
How to Serve & Store Your Apple Cider Donut Loaf Cake
This Apple Cider Donut Loaf Cake is absolutely delicious served warm or at room temperature. For an extra indulgent treat, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce. It pairs perfectly with a hot cup of coffee, tea, or even more warm apple cider.
To store, keep the cake in an airtight container at room temperature for up to 3 days. While you can store it in the refrigerator to extend its life to a week, be aware that refrigeration can dry out the crumb. For best results, allow refrigerated slices to come to room temperature before enjoying. For another cozy recipe, try our classic moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this Apple Cider Donut Loaf Cake?
Yes, this cake freezes very well! For best results, freeze the loaf whole and without the cinnamon-sugar topping. Wrap it tightly in two layers of plastic wrap and then a final layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight at room temperature, then apply the melted butter and cinnamon-sugar topping before serving.
Can I reduce the amount of sugar in this recipe?
While you can slightly reduce the sugar, it’s not highly recommended. Sugar provides more than just sweetness; it contributes to the cake’s moistness, tenderness, and structure. Reducing it too much may result in a drier, less flavorful cake with a denser texture.
Why is it important to use room temperature ingredients?
Room temperature butter, eggs, and sour cream emulsify together much better, creating a smooth, uniform batter. This traps air, which expands during baking and results in a lighter, fluffier cake. Using cold ingredients can cause the batter to curdle and become dense.
Why did my loaf cake come out dry?
A dry loaf cake is usually caused by one of two things: overmixing the batter or overbaking the cake. Be sure to mix the wet and dry ingredients only until they are just combined, and start checking for doneness a few minutes before the recipe’s minimum baking time, as all ovens vary.
