The aroma of spiced apple cider wafting through my kitchen always takes me right back to crisp autumn mornings at the orchard. There’s something about that blend of cinnamon, nutmeg, and sweet apples that just screams sweater weather. Honestly, I can’t think of a better way to celebrate fall than with a slice of this Apple Cider Doughnut Loaf Cake. It’s got all the nostalgic, doughnut-shop flavors—but you bake it as a super easy loaf. No deep frying, no fuss, just pure cozy goodness.
I first whipped up this apple cider doughnut loaf cake on a rainy October day when the only apples we had were a little past their prime. Instead of tossing them, I simmered them with cider and spices. That’s when the magic happened—this loaf cake was born. Now, I make it every year as soon as apple cider hits the shelves (sometimes a few times a week, if we’re being honest!). It’s the perfect treat for those chilly afternoons when you want something sweet, comforting, and homemade with minimal effort.
This recipe isn’t just about taste—it’s about making those fleeting autumn moments last a little longer. If you’re a busy parent, baking newbie, or just a die-hard fall enthusiast, this loaf cake is for you. It’s rich, moist, and fluffy, with a cinnamon-sugar topping that cracks just like a doughnut. Plus, it’s way easier than rolling and frying doughnuts. I’ve tested this recipe more than a dozen times (sometimes with the kids helping, which gets messy but fun) and every loaf turns out golden, fragrant, and impossible to resist. So, grab your apple cider, and let’s make this cozy autumn treat together!
Why You’ll Love This Apple Cider Doughnut Loaf Cake
After baking hundreds of cakes in my own kitchen (and a few in professional pastry shops), I can say this apple cider doughnut loaf cake stands out for all the right reasons. Here’s why you’ll keep coming back for another slice:
- Quick & Easy: Comes together in just over an hour—no doughnut frying, no complicated steps.
- Simple Ingredients: All you need are pantry staples and a bottle of apple cider. No special trips required.
- Perfect for Autumn: The ultimate fall treat for brunch, after-school snacks, or a cozy dessert with coffee.
- Crowd-Pleaser: Kids, adults, and picky eaters love it. It’s always gone in minutes at family gatherings.
- Unbelievably Delicious: The loaf is moist, cinnamon-spiced, and topped with crunchy cinnamon sugar—just like your favorite cider doughnut.
What makes this apple cider doughnut loaf cake different? For starters, I simmer the cider down to concentrate the flavor (it’s a trick I learned from a pastry chef friend). The batter is super simple—no stand mixer needed. And that topping? It gets brushed on while the cake is still warm, soaking in for extra flavor. This isn’t just another loaf—it’s the one that makes you close your eyes with the first bite.
There’s a real emotional connection here, too. When you bake this loaf, you’re bringing the warmth and nostalgia of apple picking and homemade doughnuts right into your kitchen. It’s perfect for impressing friends, spoiling your family, or just treating yourself after a long day. Trust me—if you love autumn, you’ll love this cake!
Ingredients Needed
This recipe uses everyday ingredients with a few key twists to deliver bold flavor and that signature doughnut texture. Most items are probably already in your kitchen, and swapping things out is super simple if needed.
- For the loaf cake:
- 1 cup (240ml) apple cider (not apple juice – simmered for concentrated flavor)
- 1 3/4 cups (220g) all-purpose flour (can use gluten-free blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated is best, but pre-ground works)
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2/3 cup (135g) granulated sugar
- 1/4 cup (50g) brown sugar (adds moisture and depth)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) sour cream or plain yogurt (use dairy-free if needed)
- For the cinnamon sugar topping:
- 2 tablespoons (30g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
I love using local orchard apple cider for the richest flavor. If you can’t find it, any good-quality cider works. For gluten-free diets, I’ve had great success with King Arthur’s gluten-free flour blend (the texture stays very close to the original). If you’re dairy-free, swap butter and sour cream for plant-based alternatives—no problem. And if you’re out of nutmeg, a pinch of allspice works in a pinch.
For a little extra crunch, you can toss in 1/2 cup chopped toasted pecans or walnuts. And, in the summer, I sometimes swap the cider for pear juice—still delicious, just a little twist!
Equipment Needed
- 9×5-inch loaf pan (standard size; nonstick is easiest for cleanup)
- Medium saucepan (for simmering cider—don’t skip this step!)
- Mixing bowls (one large, one medium)
- Whisk (for blending wet and dry ingredients)
- Rubber spatula (great for scraping every last bit of batter)
- Measuring cups and spoons (accuracy matters for baking!)
- Cooling rack (helps the loaf cool evenly)
- Pastry brush (for brushing on the butter—it’s okay to use a clean paintbrush in a pinch)
If you don’t have a loaf pan, you can use an 8-inch square pan—just watch the baking time (it’ll be a bit shorter). For simmering the cider, any small pot works. My favorite mixing bowl is a big glass one from my grandma’s kitchen—it’s nothing fancy but somehow makes everything taste better.
Don’t forget to grease your pan well, or line it with parchment for easy removal (the cinnamon sugar topping can get sticky!). If you’re on a budget, most items are available at dollar stores or thrift shops. Just be gentle with nonstick pans—no metal spatulas!
Preparation Method
-
Preheat your oven and prepare the pan:
Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line with parchment for easy cleanup. This helps prevent sticking—learned that the hard way! -
Simmer the apple cider:
Pour 1 cup (240ml) apple cider into a medium saucepan. Simmer over medium heat until reduced to about 1/2 cup (120ml), about 10-15 minutes. It should smell sweet and a little tangy. Let cool slightly. -
Mix dry ingredients:
In a large bowl, whisk together 1 3/4 cups (220g) flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, and 1/4 tsp nutmeg. This blend gives the loaf cake its classic doughnut flavor. -
Blend wet ingredients:
In a medium bowl, whisk 1/2 cup (115g) melted butter, 2/3 cup (135g) sugar, 1/4 cup (50g) brown sugar, 2 eggs, 1 tsp vanilla, and 1/4 cup (60ml) sour cream. Stir in the cooled, reduced cider. The mixture will be smooth and slightly golden. -
Combine wet and dry:
Pour the wet ingredients into the dry. Use a rubber spatula to gently fold until just combined. Don’t overmix—lumps are okay! The batter should be thick and fragrant. -
Pour and bake:
Scrape the batter into your prepared loaf pan. Smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes. -
Cool and prepare topping:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. While warm, brush the top and sides with 2 tbsp melted butter. -
Finish with cinnamon sugar:
Mix 1/4 cup (50g) sugar with 1 tsp cinnamon. Sprinkle generously over the loaf, pressing gently so it sticks. The topping should be crunchy and aromatic. -
Slice and enjoy:
Let the loaf cool another 30 minutes before slicing—this helps the texture set. Each slice should be golden, moist, and flecked with cinnamon.
Preparation notes: If your cider doesn’t reduce enough, simmer a little longer. For a super moist loaf, don’t skip the sour cream. And if your kitchen’s chilly, warming the eggs in a bowl of lukewarm water helps the batter come together smoothly.
Cooking Tips & Techniques
After making this apple cider doughnut loaf cake more times than I can count, I’ve picked up a few tricks—and made plenty of mistakes along the way!
- Reducing apple cider is key: If you skip this, the flavor just isn’t the same. Be patient; it makes a huge difference.
- Don’t overmix the batter: Overmixing leads to a dense, tough loaf. Just fold until the flour disappears (it’s okay if it’s lumpy).
- Egg temperature matters: Cold eggs can make the batter seize up. If you forget to set them out, put them in warm water for 5 minutes.
- Watch your bake time: Ovens can be quirky! Start checking at 45 minutes. A few extra minutes makes a moist cake, but too long and it dries out.
- Topping timing: Brush on the butter while the loaf is warm, then sprinkle the cinnamon sugar right away. This helps the topping stick and get perfectly crunchy.
I’ve forgotten the cinnamon sugar topping once (total letdown), so I always keep it prepped before the loaf comes out. For multitasking, simmer your cider while you measure the other ingredients. And if you want perfect slices, use a serrated knife and clean it between cuts.
Consistency comes from measuring carefully—baking is science, but it’s also a little forgiving. If you’re short on time, you can make the batter ahead and refrigerate overnight. Just let it come to room temp before baking for the best rise.
Variations & Adaptations
One of my favorite things about this apple cider doughnut loaf cake is how easy it is to customize. Here are some fun twists you can try:
- Gluten-Free: Use a gluten-free all-purpose blend (I like Cup4Cup or King Arthur). The loaf stays moist and flavorful.
- Dairy-Free: Swap butter for vegan margarine and sour cream for coconut yogurt. It’s just as delicious, with a subtle coconut note.
- Nutty Crunch: Stir in 1/2 cup toasted pecans or walnuts for extra texture. My husband loves this version—he says it tastes like autumn trail mix.
- Extra Apple Flavor: Add 1/2 cup finely diced apples to the batter. Granny Smith gives a tart kick, Honeycrisp adds sweetness.
- Mini Loaves or Muffins: Divide batter into mini loaf pans or muffin tins (bake 20-25 minutes for muffins).
If you want to try it with different spices, a pinch of cardamom or ground ginger gives a new twist. For egg allergies, substitute each egg with a “flax egg” (1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 minutes).
Personally, I love making a double batch—one classic, and one with apples and walnuts. That way, everyone gets their favorite slice (and leftovers freeze beautifully)!
Serving & Storage Suggestions
This apple cider doughnut loaf cake is best served slightly warm or at room temperature. Slice it thick, dust with more cinnamon sugar if you’re feeling fancy, and pair it with a mug of hot cider, coffee, or spiced tea. For brunch, a dollop of whipped cream or vanilla yogurt on the side is amazing.
To store, wrap leftovers tightly in foil or plastic wrap and refrigerate for up to 4 days. The flavors actually deepen after a day, making each slice even better. For longer storage, freeze slices wrapped in parchment and placed in a zip-top bag for up to 2 months. Thaw overnight and rewarm in the oven at 300°F (150°C) for 10 minutes—it comes out tasting fresh-baked.
Reheat individual slices in the microwave for 15-20 seconds (don’t overdo it, or the topping gets soggy). If you’re prepping for guests, bake the loaf a day ahead and add the cinnamon sugar topping right before serving—it’ll be crisp and fragrant.
Nutritional Information & Benefits
Here’s a quick look at the nutrition for one slice (based on 10 slices per loaf):
- Calories: ~230
- Fat: 7g
- Carbohydrates: 38g
- Protein: 3g
- Sugar: 19g
This loaf cake packs in real apples and cider, which means you get some Vitamin C and fiber along with your treat. Using sour cream or yogurt adds a bit of calcium and protein. For gluten-free or dairy-free eaters, simple swaps keep it accessible. The recipe contains wheat, dairy, and eggs—so be mindful of those allergens.
From a wellness perspective, I like that you can control the sugar and fat here—less than most bakery doughnuts, and you know exactly what’s going in. I love enjoying this as a special treat after a crisp fall walk, with no guilt attached!
Conclusion
There’s something truly magical about baking an apple cider doughnut loaf cake in your own kitchen. It’s easy, unfussy, and packs all the warm, nostalgic flavors of fall into one sliceable treat. Whether you’re baking for family, friends, or just yourself on a quiet afternoon, this recipe delivers comfort and joy without the hassle of doughnut frying.
Feel free to tweak the spices, toss in nuts, or swap the flour—make it your own and let your creativity shine. I keep coming back to this loaf cake every autumn because it’s so simple, so delicious, and always makes my house feel cozy.
If you try this recipe, drop a comment below and let me know your favorite version! Don’t forget to share it with your fellow fall-loving friends, or pin it for later. Happy baking—and may your kitchen always smell like apple cider and cinnamon!
FAQs
Can I use apple juice instead of apple cider?
You can, but the flavor won’t be as deep or spiced. Cider is thicker and tangier, which makes a big difference in the loaf’s taste.
How do I know when my loaf cake is done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready. The top should be golden and spring back when pressed lightly.
Can I make this recipe gluten-free?
Yes! Use a gluten-free all-purpose flour blend. I’ve tested it with King Arthur’s and Cup4Cup—both work great.
How long does the loaf cake stay fresh?
It stays moist and flavorful for up to 4 days refrigerated. For longer storage, freeze individual slices and reheat as needed.
Can I double the recipe for a crowd?
Absolutely! Bake in two loaf pans, or use a larger pan and adjust the baking time. Just make sure to test for doneness with a toothpick.
Pin This Recipe!
Apple Cider Doughnut Loaf Cake
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Description
This easy loaf cake captures all the nostalgic flavors of apple cider doughnuts—cinnamon, nutmeg, and sweet apple cider—in a moist, fluffy loaf with a crunchy cinnamon-sugar topping. Perfect for cozy autumn mornings or as a comforting dessert.
Ingredients
- 1 cup apple cider (not apple juice – simmered for concentrated flavor)
- 1 3/4 cups all-purpose flour (can use gluten-free blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted and slightly cooled
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream or plain yogurt (use dairy-free if needed)
- Optional: 1/2 cup chopped toasted pecans or walnuts
- Optional: 1/2 cup finely diced apples
- For the cinnamon sugar topping:
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line with parchment.
- Pour 1 cup apple cider into a medium saucepan. Simmer over medium heat until reduced to about 1/2 cup, 10-15 minutes. Let cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk melted butter, granulated sugar, brown sugar, eggs, vanilla, and sour cream. Stir in the cooled, reduced cider.
- Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined. Do not overmix.
- Scrape batter into prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
- Let loaf cool in pan for 10 minutes, then transfer to a wire rack.
- While warm, brush top and sides with melted butter.
- Mix granulated sugar and cinnamon for topping. Sprinkle generously over loaf, pressing gently so it sticks.
- Let loaf cool another 30 minutes before slicing and serving.
Notes
Reducing the apple cider is key for deep flavor. Don’t overmix the batter to keep the loaf tender. For gluten-free or dairy-free versions, use appropriate substitutes. Add nuts or diced apples for extra texture. The loaf is best served warm or at room temperature and can be stored for up to 4 days refrigerated or 2 months frozen.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 230
- Sugar: 19
- Sodium: 180
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: apple cider, doughnut loaf, fall dessert, cinnamon, easy cake, autumn baking, loaf cake, apple recipe, cinnamon sugar, cozy treat
