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Apple Cider Doughnut Loaf Cake

Apple cider doughnut loaf cake with a deep golden crust brushed with butter and coated in cinnamon sugar. Spiced crumb stays tender after baking until a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
  • 0.25 tsp salt
Wet ingredients
  • 0.25 cup apple cider Reduced from 1/2 cup over medium heat to 1/4 cup total.
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar Packed.
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
For coating
  • 4 tbsp melted butter
  • 0.3333 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce cider
  1. Reduce the apple cider to 1/4 cup over medium heat, then cool.
  2. Preheat the oven to 350F and grease a 9x5 loaf pan.
Mix batter
  1. Whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt together.
  2. Whisk the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, reduced apple cider, and sour cream until smooth.
  3. Fold the flour mixture into the wet ingredients until just combined.
Bake and coat
  1. Bake for 60-65 minutes at 350F until a toothpick comes out clean.
  2. Remove the loaf from the pan while warm and brush all sides with melted butter.
  3. Roll in or sprinkle generously with cinnamon sugar, then let the coating set briefly before slicing.

Notes

For the most pronounced cider flavor, don’t rush the reduction—simmer just until you reach 1/4 cup, then cool before mixing. Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; rewarm slices briefly in the oven if desired. Freeze wrapped for up to 2 months. For a dairy-light option, use plain nonfat Greek yogurt in place of sour cream (texture may be slightly more dense).