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This Apple Cider Donut Loaf Cake captures everything I love about a classic apple cider donut—warm spices, a tender, moist crumb, and a generous cinnamon-sugar coating—presented as an easy-to-slice loaf. By reducing fresh apple cider before adding it to the batter, the apple flavor becomes deep and concentrated without adding excess liquid. The result is a cozy, subtly sweet loaf that’s perfect for breakfast, afternoon coffee, or a simple dessert.
How to Make Apple Cider Donut Loaf Cake
Reduce the Cider
Start by simmering the apple cider over low heat until it reduces by half. This takes about 8–12 minutes depending on your pan and heat level. Reducing concentrates the natural apple flavor and removes extra water, so the batter keeps the right texture and consistency.
Mix the Cake Batter
Begin by whisking together melted butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla and whisk until incorporated. In a separate bowl, combine cake flour, baking powder, baking soda, salt, and warm spices like cinnamon and nutmeg. Add the dry ingredients and the sour cream to the wet mixture and whisk until mostly combined. Finally, slowly stream in the cooled, reduced apple cider while continuing to whisk until the batter is uniform and glossy.
Bake the Cake
Line a standard loaf pan with parchment paper to make a sling for easy removal, then smooth the batter in the prepared pan. Bake at 350°F (177°C) for about 42–46 minutes, or until the cake springs back gently in the center or a toothpick inserted near the center comes out mostly clean. Allow the loaf to cool in the pan for 10–15 minutes before lifting it out with the parchment.
Coat the Cake
When the loaf is slightly cooled but still warm, brush the top and sides with melted butter, then generously coat it with a mixture of granulated sugar and cinnamon. The butter helps the cinnamon sugar adhere and gives the crust a delicious, slightly crisp finish. Serve warm or at room temperature.
Tips for the Best Apple Cider Donut Cake
- Use real apple cider. For the most authentic flavor, use fresh apple cider rather than clear apple juice or juice from concentrate. Cider has a richer, more complex apple taste.
- Don’t skip reducing the cider. Reducing cider concentrates flavor and prevents the batter from becoming too wet. Measure the reduced cider to ensure you end up with the correct volume before adding it to the batter.
- Weigh ingredients for consistency. Using a kitchen scale for flour and sugars yields more reliable results than volume measurements and helps produce a consistently tender cake.
- Let the cake cool slightly before coating. Allow the loaf to cool in the pan for at least 10–15 minutes and then on a wire rack for a short time before brushing with butter and applying the cinnamon sugar. If it’s too hot, the coating can slide off; too cool and the butter won’t absorb as well.
- Adjust baking time if using a different pan. This recipe is designed for a standard 8.5″ x 4.5″ (1-pound) loaf pan. A wider or smaller pan will affect baking time and height of the cake.
Baking Tip: Weigh Your Ingredients!
I strongly recommend using a kitchen scale. Weighing ingredients—especially flour and brown sugar—gives far more accurate and consistent results than measuring by volume. A scale cuts down on dishes and cleanup, and you’ll get repeatable success with your baking.
FAQs
What is the best way to store the loaf cake?
Store the loaf in an airtight container or a zip-top bag at room temperature. It will stay moist and fresh for a few days when stored properly.
Does this cake freeze well?
Yes. Wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to three months. Thaw in the refrigerator overnight or at room temperature for several hours before serving.
Can I use all-purpose flour instead of cake flour?
All-purpose flour will work in a pinch, but cake flour yields a lighter, more tender texture. If using all-purpose, you may notice a slightly denser crumb.
What size loaf pan is best for this cake?
A standard 8.5″ x 4.5″ loaf pan (often called a 1-pound loaf pan) is ideal. Using a larger pan will spread the batter more thinly and result in a shorter loaf; a smaller pan will make a taller loaf and may require additional baking time.
More Fall Recipes You’ll Love
- Pumpkin Cinnamon Streusel Muffins
- Caramel Apple Cheesecake Pie
- Apple Cheesecake Pop-Tarts
- Cranberry Apple Crisp
- Cinnamon Sugar Donut Muffins
If you make this recipe and enjoy it, please leave a comment to let me know how it turned out. Happy baking!
Apple Cider Donut Loaf Cake
A soft, moist loaf full of warm spiced apple flavor, finished with a classic cinnamon-sugar coating for a perfect fall treat.
Author: Rachel
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yield: 10 servings
Ingredients
For the Apple Cider Cake
- 1 cup (240 mL) apple cider*
- ½ cup (1 stick or 113 g) unsalted butter, melted
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups (190 g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ cup (120 g) sour cream, at room temperature
For the Cinnamon Sugar Coating
- ½ cup (100 g) granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted butter for brushing
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a standard loaf pan and line it with parchment to form a sling over the long sides.
- Reduce the apple cider: simmer the cider in a small saucepan over low heat until reduced by half, about 8–12 minutes. You should end up with roughly ½ cup (120 mL). Set aside to cool.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until combined. Whisk in the eggs and vanilla.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients and sour cream to the wet mixture and whisk until mostly combined. Slowly stream in the cooled, reduced cider while whisking until the batter is smooth and uniform.
- Pour the batter into the prepared pan and smooth the top. Bake for 42–46 minutes, or until the center springs back or a toothpick inserted in the center comes out mostly clean. Let cool in the pan for 10–15 minutes.
- Carefully remove the cake and place it on parchment. Brush the warm loaf with melted butter, then thoroughly coat it with the cinnamon-sugar mixture.
- Slice and serve warm or at room temperature.
Notes
*Be sure to reduce the apple cider down to ½ cup (120 mL) before adding it to the batter to avoid making the batter too thin.