Apple cider donut loaf cake is the perfect Fall dessert! This easy one-bowl recipe features a super moist apple cider cake with warm flavors and a donut-y texture; it's just like an apple cider donut in cake form!
Apple cider donuts are a classic Fall dessert that inspired this apple cider donut loaf cake! Apple recipes - like my fresh apple cake or apple butter cookies are always my favorite to make during the Fall season. Like this apple cider cake, they are packed with fresh apple flavor!
Instead of using fresh apples, I used reduced apple cider for extra flavor and to keep it soft and moist. After baking, it gets rolled in crunchy cinnamon sugar; just like an apple cider donut!
For more fall recipes, try Plum Bars, Pumpkin Snickerdoodles, and Pecan Streusel Pumpkin Bread.
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Why We Love Apple Cider Donut Loaf Cake
- You can make this minimal effort Fall cake in one bowl (just like my cinnamon pumpkin bread) and a loaf pan; no donut pan or special equipment is required!
- Each slice is full of warm Fall flavors. It's perfect for using fresh apple cider!
- This apple cider donut loaf cake is great for any occasion. Serve it as a Fall-flavored snack, breakfast treat, or dessert.
- Serve it as a fall-flavored snack, breakfast treat, or dessert at Thanksgiving with my pecan pie brownies.
Ingredient Notes and Substitutions
Apple cider: You can use homemade apple cider or store-bought apple cider. Before using it, make sure to reduce it by half as instructed in the recipe. Reducing it will boil off any extra water and make the flavor stronger.
Sour cream: This keeps the cake super moist. I recommend full-fat sour cream or full-fat plain Greek yogurt for the best results!
Brown sugar: Both light brown sugar and dark brown sugar can be used in this recipe.
Canola oil: I tested this apple cider donut cake with various oils and found that flavorless ones like canola or vegetable oil work best for this cake.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
Before you start, reduce the apple cider so it has time to cool. Then line an 8.5 x 4.5 loaf pan with parchment paper and preheat the oven to 350 F/180 C.
STEP 1: Cream the oil and sugar. In a large mixing bowl, whisk together the canola oil, granulated sugar, and dark brown sugar until combined (image 1 below).
STEP 2: Mix in the wet ingredients. Whisk the eggs, vanilla, and sour cream into the bowl until well combined (image 2 below).
STEP 3: Mix in the dry ingredients. Add half of the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg to the bowl and whisk until just combined (image 3 below). Then mix in the reduced apple cider.
Finish the batter by whisking in the other half of the dry ingredients until just combined.
STEP 4: Bake the loaf. Pour the batter into the prepared loaf pan (image 4 above). Bake for 40-50 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
Let the loaf pan cool on a wire rack for 20 minutes, then lift it out of the pan and let it continue cooling on the rack.
STEP 5: Cover with cinnamon sugar. Once completely cool, lightly brush the melted butter over the top and sides of the loaf and let it soak into the cake (image 5 below). Then sprinkle the cinnamon sugar generously over the top and sides of the loaf until completely coated. Slice and enjoy!
Professional Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Reduce the cider. The apple cider must be reduced by half before use. It's very simple to do! Pour the cider into a pot and let it gently boil for 20-30 minutes until reduced in half.
- Don't overbake it. Baking the loaf for too long will make it dry and crumbly instead of soft and moist.
- Baking times may vary. All ovens are different and your loaf may bake quicker or take longer than the indicated baking time. I recommend checking on it occasionally and testing for doneness!
Recipe FAQs
Overbaking is the culprit if it's dry and crumbly. To test for doneness, insert a long skewer or toothpick into the center. It should come out covered in moist crumbs!
Over-mixing the batter can cause the loaf to have a gummy texture once baked. Make sure to stop mixing as soon as the flour is incorporated!
Reducing the cider boils off extra water and gives the cider a more flavorful concentrated flavor.
You can store the loaf at room temperature in an airtight container or wrapped tightly in plastic wrap for 2-3 days. To freeze, cut it into slices then wrap each one tightly in plastic wrap and store them in a freezer bag or airtight container for up to 1 month. You can also wrap the entire loaf and freeze it that way as well.
More Fall Recipe Ideas
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Apple Cider Donut Loaf Cake
Equipment
Ingredients
- 2 cups all-purpose flour *see notes for measuring below*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups apple cider
- ½ cup canola oil
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 tablespoon unsalted butter melted
- 2 tablespoon granulated sugar
- ¼ teaspoon cinnamon
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until combined. Set aside.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt
- In a small pot, add the apple cider. Bring it to a gentle boil over medium heat. Cook for 20-30 minutes, or until it is reduced by half. You will need it to reduce to ¾ cups (165 grams)! Set it aside to cool to room temperature before using.1 ½ cups apple cider
- Preheat the oven to 350 F/180 C and line a 8.5x4.5 loaf pan with parchment paper.
- In a large bowl, whisk together the oil, brown sugar, and granulated sugar until combined.½ cup canola oil, ¾ cup dark brown sugar, ¼ cup granulated sugar
- Whisk in the eggs, vanilla, and sour cream until combined.2 large eggs, 1 teaspoon vanilla, ½ cup sour cream
- Whisk in half of the dry ingredients until combined.
- Whisk in the reduced apple cider until combined.
- Whisk in the other half of the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
- Let the pan cool on a wire rack for 20 minutes, then lift it out of the pan. Let it cool completely.
- Once cool, lightly brush the top and sides of the loaf with the melted butter. Let it soak into the cake for 30-60 seconds.1 tablespoon unsalted butter
- Then mix together the cinnamon and sugar. Generously sprinkle the loaf with the sugar until completely coated.2 tablespoon granulated sugar, ¼ teaspoon cinnamon
- Slice and enjoy!
Notes
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Oswald says
Apple cider in cake form is right! So delicious! Total comfort food...sat next to a warm campfire while I enjoyed a slice. This is my second time making it and I love using different ciders.
Cambrea Gordon says
I have to say I am beyond jealous, a slice of that cake by a campfire is a dream! Thanks so much for coming back to leave a review Oswald, I very much appreciate it! 🙂
Kiara Turner says
Ahhhh sooooo good! I made this and actually used boysenberry apple cider from my home town of Julian, CA. It turned it a pretty pinkish color, my gosh it was sooooo delicious! Brought it for Thanksgiving and people are raving about it! Thank you for this delicious recipe!!!
Cambrea Gordon says
That is fantastic to hear Kiara! I'm kind of jealous, that boysenberry apple cider sounds incredible!! Thank you so much for the kind review!
Terri says
I made this for Thanksgiving. Loved it!!! Next time I think I might add some chopped apples.
Kyra says
I made mini individual loaves for teacher treats for halloween, they turned out perfect! They were so delicious and a hit with the family!
Erin R says
Delicious!! Made several loafs for family and coworkers. So much better than donuts. Very moist and the sugar on top was the cherry on top for everyone! Love having the metric measurements and US measurements available. Very easy to follow and double or triple. So appreciated!
Andrew says
Holy flutes it is so much like a real cider donut. It's incredible, and I don' think I'll ever make the donuts again now!
D lowe says
I have a bottle of boiled cider from King Arthur, can that be used in place of reduced apple cider? Same volume? Thanks! Love your site!
Cambrea Gordon says
Great question! I just looked up their boiled cider recipe and it looks like it's pretty thick and syrupy. I would use half of that and half regular apple cider if you can! I'm not sure the boiled cider alone will have enough moisture for the loaf. I'm not sure how it will all turn out, but I'd love to hear how it goes if you try it! 🙂
Tara says
Oh my gosh, this loaf cake is HEAVENLY! The flavors are so perfectly combined. It just tastes like autumn!
Cambrea Gordon says
Yay! Thanks Tara!
Ieva says
Wow, one of the best cakes I made in years! So moist and moreish. And we loved the spices. Very simple to make, but tastes truly indulgent, just like a doughnut without all the hard work 🙂
Cambrea Gordon says
Thank you so so much Ieva!
MacKenzie says
Loved, loved, loved this recipe. Made this yesterday and it was perfectly moist and flavorful. Next time I plan to double the recipe.
Cambrea Gordon says
Yay! Thanks so much MacKenzie!
Kathleen says
This apple cider donut bread sounds amazing with it's warm Fall spices. I could go for a slice right now.
Gina Abernathy says
YUM! I can't wait to try this recipe. I'll look for apple cider on my next trip to the grocery store.
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