This Moist Apple Cider Doughnut Loaf Cake is one of those comforting recipes that brings back the heartiest memories. I remember the first time I made this loaf; my kids were playing outside, bundled up in their cozy sweaters, and the whole house was filled with the most delightful scent of apples and cinnamon.
There’s just a simple joy in discovering how little things, like an apple cider infusion, can transform a loaf into something magical. You don’t need to be a top-tier pastry chef to whip up this apple cider doughnut loaf cake either. It’s one of those “little effort, big reward” recipes, the kind I appreciate as a busy mom. Every time I bake it, it feels like a small celebration of the season.
What I love about this recipe is how it mixes the tanginess of sour cream with the rich depth of brown sugar. And let’s not forget that buttery cinnamon sugar topping! It’s the same topping I used to make for cinnamon toast when my kids were little, and now it’s found a new home on this delicious loaf. So, whether it’s for a quiet weekend breakfast or a festive fall gathering, this loaf is sure to bring warmth to your home and smiles to those you share it with. Now, don’t just take my word for it; gather your ingredients and give it a try!
How to Make Apple Cider Doughnut Loaf Cake
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Ingredients:
- 1 cup apple cider
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 2 large eggs (room temperature)
- 3/4 cup brown sugar, packed
- 1 1/4 cups all-purpose flour plus 2 tablespoons
- 2 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg (adjust to taste)
- 3 tablespoons melted unsalted butter
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Directions:
- Set your oven to 325°F. Prepare a 9×5 inch loaf pan with non-stick spray and, if desired, line it with parchment paper to make removal a breeze.
- Bring the apple cider to a boil in a small saucepan and let it reduce to half a cup, roughly 10 minutes.
- Mix the cooled cider with sour cream and vanilla in a bowl after it cools down a bit.
- Melt the butter in the same saucepan, then set it aside to cool completely.
- In a separate bowl, whisk the eggs and brown sugar until the mixture is light and fluffy.
- Gently drizzle in the melted butter to the egg mixture while stirring at a low speed. If using a whisk, keep it moving constantly during the addition.
- In another bowl, thoroughly mix the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Blend the dry ingredients with the egg mixture gradually, alternating with the cider and sour cream mixture, initiating and closing with the dry ingredients. Do not overmix!
- Pour the batter into the prepared loaf pan and bake for about 55 minutes, or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan on a wire rack for about 10 minutes, then carefully lift it out using the parchment paper to cool for an additional 5 minutes.
- To finish, mix together the granulated sugar with cinnamon. Brush the loaf generously with melted butter, then coat with the cinnamon sugar mixture.
- Reserve the slicing until you are ready to serve, enjoying this cake at room temperature under a light foil cover.
Ingredient Substitutions:
If you run out of apple cider, apple juice could be a great stand-in, though slightly less aromatic. Plain Greek yogurt can replace sour cream, offering the same creaminess. Should you need a dairy-free option, coconut oil is a good substitute for butter.
Serving Suggestions:
This cozy loaf is wonderful alongside a warm cup of chai tea or a pumpkin spice latte. For added decadence, drizzle with a glaze of powdered sugar and apple juice. Pair with a scoop of vanilla ice cream for a delightful dessert treat.
Seasonal Variations:
Diversify using fruits that are in season by adding chunks of fresh apple during autumn, dried cranberries during winter, or even blueberries in the spring. Tweak spices to match the season, such as a bit of cardamom during the holidays.
Cooking Tips:
To ensure a moist loaf, avoid overmixing the batter—it should be combined just until the ingredients are integrated. Allow the cider to cool slightly before mixing to avoid cooking the eggs. Use fresh spices for the best flavor result.
Storing Suggestion:
Keep the loaf fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. It should last for three days at room temperature or up to a week when refrigerated. To freeze, wrap the loaf or slices in plastic wrap and then foil, lasting up to three months.
FAQs
Can I use apple juice instead of apple cider?
Yes, you can use apple juice in place of apple cider, but do keep in mind that apple cider typically has a stronger flavor and more depth. Feel free to add a pinch of cinnamon or apple pie spice to enhance the apple juice substitution and bring out that autumn flavor.
Is there a nondairy substitute for sour cream?
Certainly! A nondairy alternative like coconut yogurt or soy yogurt can replace sour cream. These alternatives maintain the recipe’s creamy texture while accommodating dietary restrictions. Ensure that the alternative you choose is plain and unflavored for better recipe results.
How can I make this recipe gluten-free?
For a gluten-free rendition, substitute the all-purpose flour with a gluten-free all-purpose baking mix, available in most grocery stores. Ensure that your baking powder and soda are also gluten-free to cater to dietary requirements while maintaining similar consistency.
Can I add fresh apples to the recipe?
Absolutely, adding fresh apples can enhance the flavor! Chop one small apple into small cubes and gently fold it into the batter for additional texture and taste. Remember to decrease the baking time slightly as extra moisture might affect the baking duration.
What toppings pair well with this loaf cake?
Top the loaf with a sweet glaze made from powdered sugar and milk or juice for an extra hint of sweetness. Alternatively, a simple sprinkle of chopped nuts or a drizzle of caramel sauce can add a delightful contrast to the cinnamon sugar finish.
Can I prepare the batter in advance?
While fresh batter yields the best results, you can prepare the dry and wet ingredients separately a day in advance. Store them in airtight containers, then combine and bake the following day to ensure the baking soda and powder remain effective.
Moist Apple Cider Doughnut Loaf Cake
Ingredients
- 1 cup apple cider
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 2 large eggs (room temperature)
- 3/4 cup brown sugar, packed
- 1 1/4 cups all-purpose flour plus 2 tablespoons
- 2 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg (adjust to taste)
- 3 tablespoons melted unsalted butter
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 325°F. Prepare a 9x5 inch loaf pan by spraying it and optionally lining it with parchment paper for easy removal.
- In a small saucepan, bring the apple cider to a boil and let it reduce for around 10 minutes until you have about half a cup.
- Once the cider cools a bit, combine it with the sour cream and vanilla in a bowl.
- In that same saucepan, melt the butter and allow it to cool.
- In a separate bowl, beat together the eggs and brown sugar until the mixture is smooth and airy.
- Slowly drizzle the melted butter into the egg mixture while mixing on low speed. If using a whisk, keep it moving as you add the butter.
- In another bowl, combine the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg thoroughly.
- Gradually mix the dry ingredients into the egg mixture, alternating with the cider and sour cream blend, starting and ending with the dry mix. Be careful not to overmix!
- Pour the batter into the prepared pan and bake for about 55 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan on a rack for 10 minutes, then carefully lift it out using the parchment paper and let it cool for an additional 5 minutes.
- For the finishing touch, mix the granulated sugar and cinnamon together. Brush melted butter generously over the cake, and coat with the cinnamon sugar mix.
- Wait to slice until you’re ready to serve and enjoy this delightful cake at room temperature, covered lightly with foil.
