Apple Cider Doughnut Loaf Cake

This Apple Cider Doughnut Loaf Cake has all the cozy flavors of a classic apple cider doughnut baked into an easy-to-make loaf. Made with reduced apple cider, warm fall spices, and applesauce, the soft, moist cake is brushed with melted butter and coated in cinnamon sugar for the perfect finishing touch.

This cake is so easy to make and gives you that festive apple cider doughnut taste without the hassle of frying any doughnuts. It's perfect to enjoy for breakfast or dessert!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Add apple cider to a pan and heat over medium heat until it’s reduced down to 120 grams (½ cup). Transfer cider to a bowl and let cool completely at room temperature.

Preheat oven to 350° F. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix both sugars, oil, and applesauce on medium-high until combined.

Add egg and egg yolk, followed by the vanilla, scraping down the sides of the bowl with your spatula as needed. With the mixer on low, slowly add the flour mixture and apple cider and mix just until combined.

Coat a 1 lb loaf pan with nonstick spray and line with parchment. Carefully add the batter to the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles. Bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool for 15 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out.

Combine the cinnamon and sugar in a small bowl. Let the cake cool slightly before brushing the top and sides with melted butter. Sprinkle the top and sides with the cinnamon sugar until it’s fully covered. Enjoy!

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