A super easy and delicious moist apple cider donut loaf cake, made with a reduced seasonal and fruity apple cider and rolled in cinnamon sugar right out of the oven. This from scratch loaf cake highlights the best apple flavor and is perfect for the Fall season!
Why You'll Love This Recipe
- This apple cider cake recipe is really easy to make and is so soft and chewy.
- The apple cider is reduced to a more concentrated juice which gives it the best apple flavor.
- It's baked to golden brown perfection, brushed with melted butter and coated in cinnamon sugar to resemble a classic apple cider donut.
Step by Step Video
What You Need for This Recipe
- Apple cider- if you are able to buy fresh cider that is recommended, but store bought cider works just as well! I used the brand Tree Top cider that pretty much looks just like fresh cider.
- 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, its active.
- Baking soda- it's also very good to check to 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 unsalted butter.
- Eggs- large eggs, at room temperature.
Step 1: In a large bowl, cream the butter, dark brown sugar, and white sugar together until combined.
Step 2: Add the eggs in one at a time, mixing well until each is combined.
Step 3: Pour in the reduced apple cider, whisking to combine.
Step 4: Add the flour, baking powder, baking soda, cinnamon, salt, and apple pie spice. Whisk in to combine completely.
Step 5: Pour into a lined 4x8 loaf pan and use the spatula to evenly spread the batter into the pan.
Step 6: Sprinkle the top of the batter with 1 tablespoon of sugar. Bake at 350 degrees F/177 degrees C for 30-35 minutes, or until a tooth pick inserted comes out clean.
Step 7: Allow the loaf to cool on a wire rack for 15-20 minutes, or until you can comfortably touch the sides of the pan. Remove the loaf from the pan and place it on the wire rack. Let the loaf cool completely.
When the loaf is completely cool, brush the top and sides of the loaf with a bit of melted butter.
Step 8: Heavily sprinkle all of the sides with cinnamon sugar so that it sticks to the butter. Enjoy!
Once the loaf 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 the loaf and wrap each slice twice in plastic wrap. Keep in a sealed container in the freezer for 1 month.
How to Reduce Apple Cider
We want to reduce the apple cider first to boil off most of the water in the cider so that we have a really condensed and more flavorful juice to use in our loaf.
Pour the cider into a pot and heat over medium high heat for 30-40 minutes, until reduced by half. You want to stir the cider periodically and keep an eye on it so that it doesn't boil over.
FAQ + Expert Tips
- 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!
- Even if your loaf pan is non stick, it's best to always line it so you can easily remove it once baked
- Dark pans and light pans conduct heat differently! If you use a lighter colored loaf pan, increase the oven temperature by 25 degrees.
More Seasonal Fall Recipes
Apple Cider Donut Loaf Cake
- 4x8 dark colored loaf pan
- small pot
- parchment paper
- pastry brush
- wire cooling rack
- 3 cups apple cider Tree Top 100% Pressed Cider is a great brand
- 4 tablespoon unsalted butter room temperature
- ½ cup dark brown sugar
- ½ cup white sugar
- 2 large eggs room temperature
- 1 ½ cups reduced apple cider
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon apple pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup sugar for topping
- ½ teaspoon cinnamon for topping
- 1 tablespoon unsalted butter, melted
- Preheat the oven to 350. Line a dark colored 4x8 loaf pan with parchment paper and set aside.
- In a small pot, add the apple cider. Over medium high heat, boil the cider until reduced into 1 ½ cups, about 35-40 minutes. Set the cider 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
- Add the eggs in one at a time, mixing well after each addition.
- Add in the apple cider and mix well to combine.
- Add the flour, baking soda, baking powder, apple pie spice, salt, and cinnamon to the bowl and whisk just until you don't see any more dry flour streaks.½ cup dark brown sugar, ½ cup white sugar, 2 large eggs, 1 ½ cups reduced apple cider, 2 ½ cups all purpose flour, 1 teaspoon baking powder
- Pour the batter into the prepped loaf pan and sprinkle with an extra tablespoon of white sugar. Bake on the middle rack for 30-35 minutes, or until a tooth pick inserted into the loaf comes out clean. Let the loaf cool on a wire rack.
- In a small bowl, combine the sugar and cinnamon together.1 teaspoon baking soda, 1 ½ teaspoon apple pie spice
- When the loaf pan is cool enough to touch, remove the loaf from the pan and place back on the rack to finish cooling.
- When the loaf is completely cool, brush the top and sides with the melted butter and allow it to sink into the loaf. Then heavily sprinkle the sides and top with the cinnamon sugar until completely coated.1 teaspoon cinnamon
- Cut into 8 slices and enjoy!
- Dark and light colored pans conduct heat differently, if you chose to use a light colored loaf pan, increase the heat by 25 degrees for baking.
- Place your eggs in a bowl of warm water to get them up to room temperature quickly!
- Do not over bake the loaf or it will be dry and crumbly!