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This easy apple cider loaf cake is full of fall flavors that you can enjoy all year long.

Apple Cider Donut Loaf Cake

This Apple Cider Donut Loaf Cake takes inspiration from your favorite fall donut recipe, using apple cider in multiple ways to keep this loaf cake flavorful and super moist.
Prep Time: 20 minutes
Cook Time: 1 hour
Course: All Recipes, Breakfast, Brunch, Dessert, Snacks
Cuisine: American
Servings: 10 servings
Calories: 266kcal


Apple Cider Loaf Cake

  • 2 cups apple cider*
  • ½ cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ teaspoon ground cinnamon

For Topping

  • 3 tablespoons unsalted butter melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon


Make the Loaf Cake:

  • Preheat the oven to 350ºF (177ºC), Spray an 8x4-inch 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 again and place another piece of parchment paper across the pan and press down so the parchment sticks to the other piece. Spray the parchment with nonstick spray and set aside.
  • In a small saucepan, heat the apple cider over medium heat, stirring occasionally, until it comes to a simmer. Continue to simmer, stirring occasionally, until it is reduced by about half, around 10 minutes. Remove from the heat and allow to cool for 5 minutes. Pour ¼ cup into a heat proof measuring cup or bowl and set aside for topping the cake later. Pour remaining ¾ cup apple cider reduction into a separate bowl and whisk in the sour cream and vanilla, whisking well until combined. Set aside.
  • In a small bowl, whisk together flour, baking soda, salt and cinnamon. Set aside. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time and continue mixing on medium-high for 3 minutes until light in color and creamy. Scrape sides and bottom of the bowl with a spatula. With the mixer on low, add in the flour a little at time, alternating with the apple cider mixture, beginning and ending with the flour, scraping the sides and bottom of the bowl as needed. Do not overmix.
  • Scrape the batter into the prepared loaf pan, set on a baking sheet and bake for 1 hour. Remove from the oven and with a toothpick, poke holes all over the top of the cake.

Make the Topping:

  • In a small bowl, whisk together the remaining ¼ cup apple cider reduction with 3 tablespoons melted butter. In a separate bowl, mix together the ¼ cup sugar and ½ teaspoon ground cinnamon. Spoon the apple cider butter mixture over the top of the cake. Then sprinkle the top generously with the cinnamon sugar mixture.
  • Allow the cake to cool completely in the loaf pan. Remove by lifting out of the pan using the parchment overhang.


  • *If you are in a pinch and cannot find apple cider or it's out of season, unsweetened apple juice may be substituted for apple cider
  • Store cooled cake wrapped tightly in plastic wrap at room temperature up to 5 days
  • To freeze, slice and place slices in a single layer on a baking sheet. Freeze at least one hour then transfer to a freezer-safe container or bag and store for 3 months. Defrost at room temperature or place in a 350ºF (177ºC) oven for 10 minutes or until warmed through


Calories: 266kcal
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