There’s something magical about the flavors of apple cider and warm spices when they come together in one delicious bake. This Apple Cider Doughnut Loaf Cake is the perfect cross between your favorite fall doughnut and a moist, buttery pound cake. With a tender crumb, a sugary crunch on top, and that irresistible apple spice aroma, it’s like biting into autumn.
This cake is inspired by the nostalgic flavor of fresh apple cider doughnuts, those sweet little goodies you find at pumpkin patches and fall festivals.
But instead of deep frying, we’re baking it into a moist loaf, which makes it easier, a little lighter, and perfect for cozy days at home.
Serve it warm with coffee, pack it in lunchboxes, or gift a loaf to your neighbors.
It’s a true crowd-pleaser.
So, where did this recipe come from?
A chilly afternoon last October, I stopped by a local farm stand where they were serving hot apple cider and cinnamon sugar doughnuts.
I had just one bite and instantly knew I had to recreate those warm, spiced flavors at home.
I love a good loaf cake, so combining that nostalgic doughnut taste with a soft, tender slice seemed like the ultimate comfort bake.
A few test runs later, this Apple Cider Doughnut Loaf Cake was born.
It’s become a yearly fall favorite in our house, and once you try it, I bet it will be in yours too.
Why You’ll Love This
1. Warm Fall Flavors in Every Bite
This loaf is packed with cozy notes of cinnamon, nutmeg, and allspice, along with a deep apple cider flavor that comes from reducing the cider to a syrup. It’s like a slice of autumn wrapped in a cinnamon-sugar hug. It brings all the comforting feels of a crisp fall day without leaving your kitchen.
2. Doughnut Vibes, No Frying Required
Craving the flavor of a fresh doughnut but not the mess of hot oil? This loaf has the same cinnamony, sugary taste and that signature crackly top, but you can bake it right in your oven. It’s a simpler, lighter way to enjoy those nostalgic fall doughnut flavors.
3. Perfect for Sharing or Snacking
This loaf makes the perfect afternoon snack, breakfast treat, or homemade gift. Slice it up for brunch, tuck it into lunchboxes, or wrap a few slices in parchment and share with neighbors. It’s a recipe that’s easy to make and even easier to love.
4. Beginner-Friendly with Big Payoff
Even if you’re new to baking, this recipe is straightforward and forgiving. You don’t need fancy equipment or complicated techniques. Just a good loaf pan and some pantry staples, and you’ll have a stunning bake in no time.
Recipe Details
Prep Time: 20 minutes
Cook Time: 50–55 minutes
Total Time: About 1 hour 15 minutes
Cuisine Type: American, Fall-Inspired
Servings: 10–12 slices
Estimated Cost: $6–$8
Equipment Needed:
- Loaf pan (9×5 inch)
- Mixing bowls (medium and large)
- Whisk and rubber spatula
- Hand or stand mixer (optional)
- Saucepan (for reducing cider)
- Cooling rack
- Pastry brush (for butter and sugar coating)
Ingredients
For the loaf:
- 1½ cups apple cider (reduced to ¾ cup)
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
For the topping:
- 2 tbsp melted butter
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
Ingredient Notes:
Reducing the apple cider intensifies the flavor, so don’t skip that step. Greek yogurt or sour cream keeps the loaf moist and tender. If you prefer a richer taste, swap in full-fat yogurt. You can use store-bought cider or homemade, as long as it’s unfiltered for the best flavor.
Step-by-Step Instructions
Step 1: Reduce the Cider
Start by pouring 1½ cups of apple cider into a small saucepan. Simmer over medium heat for 10–15 minutes until it reduces to about ¾ cup. Let it cool slightly before adding it to the batter. This step concentrates the apple flavor and makes a big difference in taste.
Step 2: Cream the Butter and Sugar
In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes. This adds air to the batter and helps the loaf rise evenly.
Step 3: Add the Wet Ingredients
Beat in the eggs, one at a time, then mix in the yogurt and vanilla extract. Pour in the reduced cider and mix until smooth. It’s okay if the mixture looks slightly curdled, it’ll come together when you add the dry ingredients.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Slowly add this dry mixture to the wet mixture, stirring gently just until no flour streaks remain. Don’t overmix or your loaf may become dense.
Step 5: Bake the Loaf
Pour the batter into a greased 9×5 inch loaf pan. Smooth the top with a spatula and tap the pan lightly on the counter to release any air bubbles. Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Add the Cinnamon Sugar Coating
Let the loaf cool for 10 minutes, then carefully remove it from the pan and place it on a cooling rack. While still slightly warm, brush the top and sides with melted butter. Immediately sprinkle (or roll) the loaf in cinnamon sugar for that signature doughnut finish.
Nutrition Facts (Per Serving)
- Calories: ~280
- Protein: 4g
- Carbohydrates: 38g
- Fiber: 1g
- Fat: 12g
- Sodium: 190mg
- Vitamin A: 6% DV
- Vitamin C: 1% DV
- Calcium: 8% DV
- Iron: 10% DV
Tips for Success
Let the cider cool before mixing
Hot cider can cook the eggs or make the batter too thin. Let it cool to lukewarm before adding to the wet ingredients.
Don’t skip the cider reduction
It might be tempting to pour the cider straight in, but reducing it really concentrates the apple flavor. This step transforms the loaf from good to unforgettable.
Use room temperature ingredients
Room temp butter, eggs, and yogurt mix more smoothly and evenly. This helps the batter bake consistently and prevents overmixing.
Coat while warm for best sugar stick
Make sure to butter and sugar the loaf while it’s still warm. This helps the cinnamon sugar stick beautifully and gives you that true doughnut-style crust.
Common Questions
Can I make this loaf ahead of time?
Absolutely! It actually tastes even better the next day. Store it tightly wrapped at room temperature for up to 3 days.
Can I use applesauce instead of yogurt?
Yes, unsweetened applesauce works well as a 1:1 substitute. The flavor will be slightly different but still delicious and moist.
How do I store leftovers?
Wrap the cooled loaf in plastic wrap or place in an airtight container. Store at room temperature for 2–3 days or refrigerate for up to 5. You can also freeze slices for up to 2 months.
Is this loaf freezer-friendly?
Definitely. Let the loaf cool completely, slice it, and wrap each piece individually. Store in a freezer-safe bag and thaw overnight or microwave briefly when ready to enjoy.
Variations and Substitutions
- Gluten-Free Option: Use a 1:1 gluten-free baking flour. Add ½ tsp xanthan gum if your blend doesn’t include it.
- Apple Chunk Version: Fold in ½ cup finely chopped apples for little bursts of fruit in every bite.
- Maple Twist: Swap the topping with a maple glaze made of powdered sugar, maple syrup, and a splash of milk for a sweet twist.
- Spice it Up: Add a pinch of cardamom or cloves for extra depth of flavor.
Serving and Pairing Suggestions
This loaf pairs perfectly with a hot mug of chai, pumpkin spice latte, or good old-fashioned coffee. Serve slices warm with a pat of butter or a dollop of whipped cream for an indulgent dessert. For brunch, it’s lovely alongside scrambled eggs and fruit salad. It even makes a delightful addition to holiday breakfast boards or Thanksgiving morning spreads.
Apple Cider Doughnut Loaf Cake
Ingredients
For the loaf
- 1½ cups apple cider reduced to ¾ cup
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
For the topping
- 2 tbsp melted butter
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Start by pouring 1½ cups of apple cider into a small saucepan. Simmer over medium heat for 10–15 minutes until it reduces to about ¾ cup. Let it cool slightly before adding it to the batter. This step concentrates the apple flavor and makes a big difference in taste.
- In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes. This adds air to the batter and helps the loaf rise evenly.
- Beat in the eggs, one at a time, then mix in the yogurt and vanilla extract. Pour in the reduced cider and mix until smooth. It’s okay if the mixture looks slightly curdled, it’ll come together when you add the dry ingredients.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Slowly add this dry mixture to the wet mixture, stirring gently just until no flour streaks remain. Don’t overmix or your loaf may become dense.
- Pour the batter into a greased 9×5 inch loaf pan. Smooth the top with a spatula and tap the pan lightly on the counter to release any air bubbles. Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool for 10 minutes, then carefully remove it from the pan and place it on a cooling rack. While still slightly warm, brush the top and sides with melted butter. Immediately sprinkle (or roll) the loaf in cinnamon sugar for that signature doughnut finish.
Notes
Hot cider can cook the eggs or make the batter too thin. Let it cool to lukewarm before adding to the wet ingredients. Don’t skip the cider reduction
It might be tempting to pour the cider straight in, but reducing it really concentrates the apple flavor. This step transforms the loaf from good to unforgettable. Use room temperature ingredients
Room temp butter, eggs, and yogurt mix more smoothly and evenly. This helps the batter bake consistently and prevents overmixing. Coat while warm for best sugar stick
Make sure to butter and sugar the loaf while it’s still warm. This helps the cinnamon sugar stick beautifully and gives you that true doughnut-style crust.
There’s something about this Apple Cider Doughnut Loaf Cake that just feels like home.
It’s warm, cozy, and filled with the best parts of fall, all baked into one easy loaf.
Whether you’re enjoying a quiet moment with a cup of tea or sharing with the ones you love, this cake brings comfort and joy to any table.
Thank you for stopping by and baking with me.
I hope this recipe becomes a sweet little tradition in your kitchen too.
