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Apple Cider Doughnut Loaf Cake

Apple cider doughnut loaf cake is a tender, spiced crumb cake with a deep golden crust brushed with butter and coated in cinnamon sugar. Reduced apple cider adds that classic doughnut flavor while the warm loaf stays moist and sliceable.
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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 and batter
  • 0.25 cup apple cider Reduce to 1/4 cup over medium heat
  • 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
Cinnamon sugar coating
  • 4 tbsp melted butter
  • 0.333 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Reduce cider and prep pan
  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.
Make the batter
  1. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt.
  2. Whisk the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, reduced cider, and sour cream until smooth.
  3. Fold the flour mixture into the wet ingredients until just combined.
Bake and coat
  1. Bake at 350F for 60-65 minutes, until a toothpick comes out clean.
  2. Remove the loaf from the pan while warm, then brush all sides with melted butter.
  3. Roll in or sprinkle generously with cinnamon sugar for a deep golden, speckled crust.

Notes

For the most doughnut-like flavor, cook the cider until it truly reduces to 1/4 cup, then cool before mixing so the eggs don’t scramble. Store tightly wrapped in the fridge up to 4 days; freeze slices up to 2 months. For a dairy-light swap, use plain whole-milk Greek yogurt in place of sour cream for a similar tang and moisture.