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.