This apple cider donut loaf cake is super easy, and made with real apple cider and rolled in cinnamon sugar right out of the oven. This from scratch recipe highlights the best twist on a classic Fall favorite!
Why You'll Love This Recipe
- This apple cider donut recipe is super easy and can be made in one bowl.
- It tastes just like the classic donut but is easier to make and in half the amount of time.
- You can store and freeze this loaf so you can enjoy a slice all season long!
For more fall recipes, try Plum Bars, Apple Crumb Cake, and Apple Butter Cookies.
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What You Need
Ingredient Notes
- Apple cider- you will first need to reduce this down into about half the amount. I used the brand Tree Top but you can use any brand available to you.
- Baking powder- it's best to check up on your baking powder every few months to make sure it is still active. Sprinkle some into a bowl of boiling water and if it foams, it's active.
- Baking soda- it's also very good to check and make sure it is fresh. To activate, sprinkle some into a bowl of vinegar and if it foams up, it's still fresh.
- Butter- this recipe calls for soft unsalted butter.
- Eggs- this recipe calls for large eggs at room temperature.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a large bowl, cream the butter, dark brown sugar, and white sugar together until combined.
Step 2: Whisk the eggs into the batter one at a time mixing well after each addition.
Step 3: Pour in the reduced cider, whisking to combine.
Step 4: Add the dry ingredients and whisk to combine completely. Pour the batter into the lined pan and sprinkle with sugar.
Step 5: Once baked, allow the cake to cool until you can touch the sides of the pan comfortably. Remove the cake and let it cool completely on a wire rack. Then brush the top and sides with melted butter.
Step 6: Heavily sprinkle all of the sides with cinnamon sugar so that it sticks to the butter. Slice and enjoy!
Expert Tips for Success
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- To warm your eggs quickly- add them to a bowl or glass and fill it with hot tap water. In about 5 minutes, the eggs will be warm and room temperature.
- Let the cider cool before adding- let the cider cool before adding it to the batter.
- Don't over mix the batter- over mixing will result in a dense and gummy texture.
- Don't over bake it- check it periodically and stick a tooth pick into the center. Look for the tooth pick to have just a few crumbs on it. Over baking will result in a dry and crumbly texture.
- Line your pan- line your pan even if you are using a non-stick pan so you can easily remove it once baked.
- Dark pans and light pans conduct heat differently- If you use a lighter colored pan, increase the oven temperature by 25 degrees.
Storage and Freezing Instructions
Once it has cooled completely, wrap it in plastic wrap twice and you can keep it on the counter or in the fridge for 2-3 days.
To freeze it, slice it and wrap each slice twice in plastic wrap. Keep in a sealed container in the freezer for 1 month.
Do not wrap or store the cake while it is still warm or it will 'sweat' in the container and cause the sugar on the sides to melt.
FAQ's
It was most likely over baked. Check while it is baking periodically to make sure you don't over bake it.
Over mixing the batter can cause it to form too much gluten and become dense and gummy. Stop mixing the batter as soon as the dry flour streaks are gone.
Reducing it will boil off extra water and give us a more concentrated flavor.
More Recipes You'll Love!
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Apple Cider Donut Loaf Cake
Equipment
- 4x8 dark colored loaf pan
- small pot
- whisk
- parchment paper
- pastry brush
- wire cooling rack
Ingredients
- 3 cups apple cider Tree Top 100% Pressed
- 4 tablespoon unsalted butter room temperature
- ½ cup dark brown sugar
- ½ cup white sugar
- 2 large eggs room temperature
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon apple pie spice
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup sugar for topping
- ½ teaspoon cinnamon for topping
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 350. Line a dark colored 4x8 loaf pan with parchment paper and set aside.
- In a small pot, add the cider. Over medium high heat, boil it until reduced into 1 ½ cups, about 35-40 minutes then set it aside.3 cups apple cider
- In a large mixing bowl, cream together the butter, brown sugar, and white sugar until well combined.4 tablespoon unsalted butter, ½ cup dark brown sugar, ½ cup white sugar
- Add the eggs in one at a time, mixing well after each addition.2 large eggs
- Add in the cool reduced cider and mix well to combine.
- Add the flour, baking soda, baking powder, pie spice, salt, and cinnamon to the bowl and whisk just until you don't see any more dry flour streaks.2 ½ cups all purpose flour, 1 teaspoon baking powder, 1 ½ teaspoon apple pie spice, ¼ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon baking soda
- Pour the batter into the prepped pan and sprinkle with an extra tablespoon of white sugar. Bake on the middle rack for 40-50 minutes, or until a tooth pick inserted into it comes out with just a few moist crumbs on it. Let the pan cool on a wire rack for 10-15 minutes.
- In a small bowl, combine the sugar and cinnamon together.⅓ cup sugar, ½ teaspoon cinnamon
- When the pan is cool enough to touch, remove the cake from the pan and place it back on the rack to finish cooling.
- When it is completely cool, brush the top and sides with the melted butter and allow it to sink into the cake Then heavily sprinkle the sides and top with the cinnamon sugar until completely coated.1 tablespoon unsalted butter, melted
- Cut into 8 slices and enjoy!
Notes
Expert Tips for Success
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- To warm your eggs quickly- add them to a bowl or glass and fill it with hot tap water. In about 5 minutes, the eggs will be warm and room temperature.
- Line your pan- Even if your pan is non stick, it's best to always line it so you can easily remove it once it is baked.
- Dark pans and light pans conduct heat differently- If you use a lighter colored pan, increase the oven temperature by 25 degrees.
- Let the cider cool- let the cider cool before adding it to the batter.
Storing
Once it has cooled completely, wrap it in plastic wrap twice and you can keep it on the counter or in the fridge for 2-3 days. To freeze it, slice and wrap each slice twice in plastic wrap. Keep in a sealed container in the freezer for 1 month.Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Ronald says
You do have to check to see if it is done. mine actually took 50 min. I took it out the first time and later discovered it was liquid inside. I managed to resuscitate it by putting it back in the oven. It tasted great though!
cambreabakes says
Thanks for the review Ronald! I'm glad you were able to save it, it's always best to check it with a tooth pick as oven temperature can vary!
Tonya says
My kids and I loved this apple cider loaf, we used fresh cider from the apple orchard and it turned out great.
cambreabakes says
Hi Tonya! So happy to hear it was enjoyed by your family! Thanks so much for coming back and leaving a review 🙂
Audrey says
This donut bread is too good! The apple cider flavor was perfect and it was so moist and soft. Tasted just like an apple cider donut for sure.
cambreabakes says
Hi Audrey! Yay! So glad to hear you loved this recipe, apple cider is one of the best parts of fall so this recipe is one of my favorites! Thanks for taking the time to leave a review, I so appreciate it! Best, Cambrea