This easy apple cider donut loaf cake is the perfect Fall dessert. Super moist with warm flavors and a donut-y texture, it's just like an apple cider donut in cake form!
I love this apple cider donut loaf, it's the one recipe I just can't wait to make once apple cider starts hitting store shelves.
The cake itself is made with reduced apple cider which gives it so much flavor and added moisture to keep it really soft. After baking the whole cake is covered generously in the signature crunchy cinnamon sugar coating.
The best part of this recipe is it requires no special donut pan but they still taste just like an apple cider donut!!
For more fall recipes, try Plum Bars, Apple Crumb Cake, Pumpkin Snickerdoodles, and Apple Butter Cookies.
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why this recipe is the best
- Fall cake: This minimal-effort loaf cake has all the warm fall flavors and is perfect for using up fresh apple cider!
- Easy recipe: You can easily make the batter in one bowl and it bakes in a single loaf pan, no need to spend time filling a donut pan!
- Great for any occasion: This apple cider donut loaf cake will please any crowd at your next gathering! You can also serve it as a fall-flavored snack or breakfast treat.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Apple cider: You can use homemade 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! You should use full-fat sour cream. You can substitute it with full-fat plain greek yogurt as well.
- Brown sugar: This recipe calls for dark brown sugar but you could substitute it with light brown instead.
- Canola oil: A flavorless oil is best for this cake like canola or vegetable oil.
recipe instructions
Here is how to make this apple cider donut cake! You will need a large bowl and whisk for mixing the batter. 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 ONE: Cream the oil and sugar. In a large mixing bowl, whisk together the canola oil, granulated sugar, and dark brown sugar until combined.
STEP TWO: Mix in the wet ingredients. Whisk the eggs, vanilla, and sour cream into the bowl until well combined.
STEP THREE: Mix in the dry ingredients. In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add half of it to the bowl of batter and whisk until just combined. Then mix in the reduced apple cider. Finish the batter by whisking in the other half of the dry ingredients until just combined.
STEP FOUR: Bake the loaf. 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 loaf pan cool on a wire rack for 20 minutes, then lift it out of the pan and let it continue cooling.
STEP FIVE: Cover with cinnamon sugar. Once completely cool, lightly brush the melted butter over the top and sides of the loaf. Let the butter soak into the cake for 30-60 seconds. Then sprinkle the cinnamon sugar generously over the top and sides of the loaf until completely coated. Slice and enjoy!
expert tips
- Use a kitchen scale. Baking with a scale is highly recommended as it is much more accurate than cup measurements!
- 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!
storage & freezing
- Room temperature: You can store the loaf at room temperature in an airtight container or wrapped tightly in plastic wrap for 2-3 days.
- Freezer: This recipe freezes very well! 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.
faq's
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.
more recipes to try
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
Ingredients
- 2 cups all-purpose flour
- 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
- Apple cider: You can use homemade 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! You should use full-fat sour cream. You can substitute it with full-fat plain greek yogurt as well.
- Brown sugar: This recipe calls for dark brown sugar but you could substitute it with light brown instead.
- Canola oil: A flavorless oil is best for this cake like canola or vegetable oil.
- Use a kitchen scale. Baking with a scale is highly recommended as it is much more accurate than cup measurements!
- 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!
- Room temperature: You can store the loaf at room temperature in an airtight container or wrapped tightly in plastic wrap for 2-3 days.
- Freezer: This recipe freezes very well! 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.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in August 2021. It has been updated with new content, photos, and an updated recipe!
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