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Apple Cider Doughnut Loaf Cake

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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.

  • Author: Marisa Guerra
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 10-12 servings
  • Category: Breakfast, Dessert

Ingredients

Apple Cider Doughnut Loaf Cake

  • 240 grams (1 cup) spiced apple cider
  • 210 grams (1 3/4 cup) all purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 50 grams (1/4 cup) granulated sugar
  • 159 grams (3/4 cup) light brown sugar
  • 99 grams (1/2 cup) vegetable oil
  • 102 grams (about 1 3.9 oz container) applesauce
  • 1 egg
  • 1 egg yolk
  • 3/4 tsp vanilla extract

Topping

  • 1 oz unsalted butter, melted
  • 49 grams (1/4 cup) granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Add apple cider to a pan and heat over medium heat until its reduced down to 120 grams (1/2 cup)
  2. Transfer cider to a bowl and let cool completely at room temperature.
  3. Preheat oven to 350° F.
  4. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.
  5. 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.
  6. Add egg and egg yolk, followed by the vanilla, scraping down the sides of the bowl with your spatula as needed.
  7. With the mixer on low, slowly add the flour mixture and apple cider and mix just until combined.
  8. 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.
  9. 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.
  10. Combine the cinnamon and sugar in a small bowl.
  11. 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!

Notes

  • Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.
  • This cake is best enjoyed slightly reheated. You can warm leftover slices up for 10-15 seconds in the microwave.

Find it online: https://marisabakes.com/2026/09/27/apple-cider-doughnut-loaf-cake/