Apple Cider Donut Loaf Cake
Tastes just like a cider-mill donut in loaf form, with a tender apple-spice crumb and a buttery cinnamon-sugar coating. No mixer and no boiling cider.
Equipment
- 1 8x4 loaf pan
Ingredients
- 2 cups (250 grams) all-purpose flour
- 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 (200 grams) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup apple cider, room temperature
- 1/2 cup (113 grams or 1 stick) unsalted butter, melted
- 1/2 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
Sugar Cinnamon topping
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon 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 the 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 set the rack inside the 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.
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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.
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!
