Apple Cider Doughnut Loaf Cake
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.
Servings 12 slices
Calories 280kcal
Cost $6–$8
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
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.
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.