Apple Cider Donut Loaf Cake
This apple cider donut loaf cake is just like biting into your favorite moist apple cider donut. Soft and tender with apple spice in every bite, topped with a crunchy sugar topping.
Equipment
- 1 8x4 loaf pan
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons apple pie spice
- 1 teaspoon diamond crystal kosher salt (1/2 teaspoon if using table salt)
- 1 cup granulated sugar (200 grams)
- 2 large eggs, room temperature
- 1/2 cup apple cider, room temperature
- 1/2 cup unsalted butter, melted (1 stick or 113 grams)
- 1/2 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
Sugar Cinnamon topping
- 2 Tbsp unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350ºF (177ºC), Spray an 8½x4½" or 9x5" loaf pan with nonstick spray. Place a piece of parchment paper that’s cut to the width of the pan, lengthwise in the pan, allowing overhang. Spray the parchment paper with nonstick spray and set aside.
- Whisk together flour, baking soda, baking powder, salt, and apple pie spice in a large bowl. Set aside.
- Whisk granulated sugar and eggs together in a medium bowl. Mix together well for about 35 seconds.
- Add apple cider, melted butter, buttermilk and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and gently whisk until dry ingredients are moistened.
- Pour batter into prepared pan and even out with spatula.
- Bake for 45-55 minutes or until a toothpick comes out clean. Baking times vary so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the pan from oven.
- Cool cake in the pan and set it on a wire rack for 15 minutes before removing from the pan. Carefully remove loaf from pan. Let cool completely on wire rack.
Sugar Cinnamon topping
- While the cake is resting, make the cinnamon sugar mixture.
- Whisk together sugar and cinnamon in a small bowl.
- Lift the wire cooling rack with the cake on it and and set rack inside rimmed baking sheet.
- Brush warm melted butter over top and sides of cake.
- Immediately coat the cake with cinnamon sugar mixture to cover every surface (use parchment to help coat the cake and collect any excess sugar.
- Remove parchment and let cool completely before slicing.
Notes
- Room temperature storage: The bread can be stored in an airtight container or covered in plastic wrap at room temperature for up to 2 days.
- Refrigerator storage: For longer storage, place the bread in an airtight container or wrap it in plastic wrap and store it in the refrigerator for up to 1 week.
- Freezer storage: To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil and place it in a resealable freezer bag. The bread can be frozen for up to 3 months. I like to slice it and lay the slices in large freezer bread, separate layers with parchment paper, and freeze. This makes it easy to grab a slice at a time.
- Thawing: To thaw the frozen bread, remove it from the freezer and let it thaw in the refrigerator overnight. You can also thaw it at room temperature for a few hours. Or you can microwave the frozen slices 20-30 seconds in the microwave.
Nutrition
Calories: 308kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 64mgSodium: 474mgPotassium: 75mgFiber: 1gSugar: 24gVitamin A: 423IUVitamin C: 0.2mgCalcium: 49mgIron: 1mg
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