This Apple Cider Doughnut Loaf Cake is the answer to homemade doughnuts, without the fuss of making and frying doughnuts. I guarantee there won’t be a slice left. This cake actually tastes just like a farm stand cider doughnut.

Want to know what the secret is that makes this cake so special? It’s that the apple cider is reduced and added to the batter and also soaked into the warm cake. Believe me – this cake is a keeper!

What You Need to Make This Cake

• apple cider – reduced to concentrate its flavour
• all purpose flour
• butter – I always bake with unsalted
• eggs – large
• sugar – organic is my choice
• sour cream – enriches and tenderizes the cake, and adds moisture
• cornstarch – tenderizes the cake as well
• baking powder, baking soda, salt
• vanilla extract
• cinnamon – is used in classic cider doughnuts, but I added a mix of cinnamon, nutmeg, allspice and cardamom. The same mixture is added to the sugar coating

What Makes This Cake So Good

• Texture – the crumb is so tender and luxurious. 
• Apple flavour comes through thanks to the reduced cider. 
• Cinnamon sugar crust is epic – it’s like biting into a cider doughnut.

Print Pin

Apple Cider Doughnut Loaf Cake

Course Dessert

Ingredients

• 9 tbsp unsalted butter, divided, plus more for pan
• 1½ cups apple cider
• ½ cup sour cream
• 1 tsp vanilla extract
• 1¼ cups plus 2 tbsp (172g) all-purpose flour
• 2 tbsp (15g) cornstarch
• 1¼ tsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• 1 tsp ground cinnamon, divided
• ½ tsp freshly grated nutmeg, divided
• ¼ tsp allspice, divided
• ¼ tsp cardamom, divided
• 2 large eggs, room temperature
• 1 cup (200g) organic sugar, divided

Instructions

• Place a rack in middle of oven; preheat to 325°F.
• Lightly butter an 8½x4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides.
• Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes.
• Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
• Melt 8 tbsp butter in same saucepan (no need to clean) over low heat. Let cool slightly.
• Whisk flour, cornstarch, baking powder, baking soda, 1 tsp kosher salt, ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp allspice and ⅛ tsp cardamom in a medium bowl to combine.
• Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale and frothy, about 2 minutes.
• Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified. Reserve saucepan.
• Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
• Scrape into pan and set on a rimmed baking sheet.
• Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes.
• Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 tbsp reserved reduced cider over; let cool 10 minutes.
• Meanwhile, mix a pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp allspice and ⅛ tsp cardamom in a small bowl.
• Melt remaining 1 tbsp butter in reserved saucepan and mix into remaining 1 tbsp reduced cider.
• Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides.
• Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing. Recipe inspired by Bon Appetit.