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

Scale

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