Irresistible Apple Cider Donut Loaf Cake: Your Essential Fall Baking Recipe
Having baked an untold number of apple cider donuts – enough to fill countless bakery trays – I can confidently say that this apple cider donut cake captures the exact same irresistible cinnamon-sugar crunch and vibrant fresh apple flavor. The best part? It’s an incredibly easy loaf cake to make, offering all the cozy, comforting essence of fall in every single slice. This isn’t just a cake; it’s an experience, a delightful twist on a classic fall treat that promises to become a staple in your autumn baking repertoire.
The secret to its profound apple flavor begins with a crucial step: reducing real apple cider on the stove. This meticulous process concentrates the cider’s natural sweetness and tang, infusing the cake with an intense, authentic apple essence without adding excess moisture. Next, fresh, grated apples are gently folded into the batter, ensuring a supremely soft, melt-in-your-mouth crumb that truly elevates the texture. And for that quintessential donut experience, don’t forget the grand finale: rolling the entire cake in a generous coating of cinnamon sugar after it bakes!
Bake this extraordinary cake just once, and it will undeniably become your go-to fall dessert. Its warm spices, moist texture, and delightful crunch are simply unforgettable. Trust me on this – your taste buds will thank you!
Looking for more autumnal delights? Another cherished apple season recipe in my home is my fresh apple cinnamon scones! They are incredibly moist, bursting with the goodness of fresh grated apples and aromatic ground cinnamon, tasting as if they’ve come directly from your favorite artisan bakery. They’re the perfect accompaniment to a warm cup of tea or coffee on a crisp fall morning.
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Step-by-Step Instructions
Crafting this apple cider donut cake is a straightforward and rewarding process. Follow these detailed steps to ensure a perfect bake every time. You’ll find the full list of ingredients, precise measurements, and complete instructions in the recipe card below.
1
Reduce the apple cider to a concentrate. Begin by pouring fresh apple cider into a saucepan and gently cook it over medium heat. Simmer until the volume has reduced by half. This crucial step intensifies the cider’s natural flavor, ensuring a rich, autumnal taste throughout your cake without adding excess liquid. Allow it to cool completely before incorporating it into the batter.
2
Prepare wet ingredients. In a large mixing bowl, thoroughly whisk together the wet ingredients – this includes the cooled, reduced apple cider, vegetable oil, dark brown sugar, and room temperature eggs. Ensure everything is well combined and smooth, creating a uniform base for your cake batter.
3
Combine the wet and dry mixtures. Gently whisk the previously prepared flour mixture into the bowl with the wet ingredients. Mix just until there are no visible dry pockets of flour remaining. Overmixing can lead to a tough cake, so stop as soon as everything is incorporated. For ultimate accuracy in your baking, make sure to use a kitchen scale for measuring your dry ingredients.
4
Pour batter into pan and sprinkle with cinnamon sugar. Carefully pour and evenly spread the apple cake batter into your prepared loaf pan. Before baking, generously sprinkle the top surface of the batter with a portion of your cinnamon sugar mixture. This initial layer will create a beautiful crust and add an extra layer of flavor from the start.
If this apple cider cake has ignited your passion for fall baking, then my moist cinnamon apple cake might just become your next obsession. It’s an incredibly simple yet profoundly soft cake, one of those cherished family recipes that I simply had to share with the world.
5
Cool the cake properly. Once your cake is baked to golden perfection, remove it from the oven. Allow the cake to cool briefly in its pan on a sturdy wire rack for about 15 minutes. This initial cooling period helps the cake set without collapsing. After this, carefully lift the parchment paper to remove the cake from the pan and let it finish cooling completely on the wire rack. Cooling fully is essential for the best texture and for the cinnamon sugar coating to adhere properly.
6
Cover with cinnamon sugar. This is where the “donut” magic happens! Once the cake has cooled completely, brush the top and all sides generously with melted unsalted butter. Immediately after, roll or sprinkle the entire cake with the remaining cinnamon sugar mixture. The melted butter acts as a delicious adhesive, ensuring every inch of your cake is covered in that irresistible, crunchy, sweet-spiced coating, just like a classic apple cider donut.
The Magic Behind the Flavor: Reduced Cider & Fresh Apples
What truly sets this Apple Cider Donut Loaf Cake apart is the intentional layering of apple flavor and moisture. It’s a carefully crafted approach that ensures every bite is bursting with authentic apple goodness, mimicking the deep, rich taste of your favorite fall donuts.
The Power of Reduced Apple Cider: Simply adding liquid apple cider to a cake batter can introduce too much moisture, leading to a gummy texture and a diluted flavor. By reducing fresh apple cider on the stovetop, we achieve a powerful concentrate. As the water evaporates, the natural sugars and apple essence become intensely condensed. This means you get a much richer, more pronounced apple flavor in your cake without compromising its delicate crumb structure. It’s a small step that makes a huge difference, transforming your cake from merely apple-flavored to truly apple-infused.
The Essential Role of Fresh Grated Apples: While the reduced cider provides the deep flavor, fresh grated apples contribute significantly to the cake’s incredible moisture and tender texture. Grating the apples ensures they distribute evenly throughout the batter, releasing their natural juices during baking and keeping the cake from drying out. They also add subtle pockets of soft, cooked apple, enhancing the overall sensory experience. For the best results, choose crisp, sweet-tart apple varieties like Honeycrisp, Fuji, Gala, or even Granny Smith if you prefer a sharper apple note.
Choosing the Right Cake Pan
The type of cake pan you use might seem like a minor detail, but it can significantly impact the outcome of your apple cider donut loaf cake. Baking success often lies in these subtle choices.
Opt for a light-colored metal pan. These pans are your best friend when baking cakes. Light-colored metal reflects heat more efficiently and evenly, which is crucial for preventing the edges of your cake from over-browning or drying out before the center is fully baked. This ensures a beautifully golden exterior and a uniformly cooked, moist interior, giving your loaf cake that perfect bakery-style finish.
Why to avoid dark metal, glass, or ceramic pans. While these types of pans can be used for baking, they absorb and retain heat differently than light-colored metal. Dark pans tend to absorb too much heat, potentially leading to a cake with a thick, overly dark crust and a dry texture, even if the inside isn’t fully done. Glass or ceramic pans, conversely, retain heat for longer. If you must use a glass or ceramic pan, it’s generally recommended to reduce your oven temperature by 25°F (to 325°F/160°C) and adjust your baking time, as they can cause cakes to bake unevenly or overbake around the edges.
Expert Tips for Baking Success
Achieving a perfectly moist and flavorful apple cider donut loaf cake is easy when you follow a few key baking principles. These tips will help you avoid common pitfalls and ensure your cake turns out flawlessly every time.
Measure Your Flour Accurately: This is arguably the most crucial baking tip! Do not simply scoop your measuring cup directly into your bag of flour, as this compacts the flour and typically leads to using too much. Instead, use the spoon-level method: fluff the flour in its container, then spoon it into your measuring cup, and level it off with a straight edge. For the absolute best and most consistent results, always use a kitchen scale to weigh your ingredients, especially flour.
Room Temperature Ingredients: Ensure your eggs are at room temperature. This allows them to emulsify better with the other ingredients, creating a smoother, more uniform batter and a finer crumb in the finished cake. If you forget to take them out ahead of time, you can quickly warm them in a bowl of warm water for about 10-15 minutes.
Do Not Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. A few small lumps of flour are fine; they will disappear during baking.
Properly Prepare Your Loaf Pan: Even with a good quality pan, always grease and flour it thoroughly, or line it with parchment paper leaving an overhang. This prevents the cake from sticking and makes for easy removal, preserving its beautiful shape.
Check for Doneness Accurately: To determine if your cake is done, insert a toothpick or a thin skewer into the very center of the loaf. It should come out with a few moist crumbs attached, but no wet batter. If it comes out clean, the cake might be slightly overbaked, and if it comes out with wet batter, it needs more time.
Storage and Freezing Your Apple Cider Donut Cake
Once you’ve indulged in this delightful apple cider donut loaf cake, you might wonder how to keep it fresh or preserve it for future enjoyment. Proper storage is key to maintaining its exquisite flavor and moist texture.
Storing Leftovers: Your apple cider donut cake will stay wonderfully fresh at room temperature for 3-4 days when stored in an airtight container. If you prefer, or if your kitchen is particularly warm, it can also be kept in the fridge for up to 5 days. Be aware that over time, the beautiful cinnamon sugar coating may start to melt into the cake, especially if refrigerated. For the best presentation and crunch, consider sprinkling on a little extra cinnamon sugar just before serving any leftovers.
Freezing Instructions: This cake freezes exceptionally well, making it perfect for meal prepping desserts or enjoying a taste of fall anytime. To freeze, you have a couple of options:
- Individual Slices: Once the cake is completely cooled, cut it into individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or an airtight container. This method allows you to thaw only what you need.
- Whole Loaf: For convenience, you can also wrap and store the entire cooled loaf. Wrap it first in plastic wrap, then again in aluminum foil to prevent freezer burn.
Stored properly, the cake will maintain its quality in the freezer for up to one month. To thaw, simply unwrap the desired portion and let it come to room temperature on the counter for a few hours. You can even warm it slightly in the microwave or oven for that freshly baked feel.
After savoring this amazing cake, you might find yourself craving something a little more indulgent… which means you’ll absolutely adore my cinnamon rolls with apple pie filling! They are incredibly soft, wonderfully gooey, and generously loaded with tender, spiced apples and rich brown sugar – a true treat for any occasion.
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments section below; I genuinely love hearing from you! Also, while you’re there, please consider leaving a star rating to help other bakers! You can also tag me on Instagram or Facebook so I can see your delicious creations!
Apple Cider Donut Cake with Cinnamon Sugar
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Equipment
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9×5 loaf pan
Ingredients
Apple Cider Cake
- 1 1/2 cups fresh apple cider
- 2 1/2 cups all-purpose flour, *See notes for measuring*
- 1 tablespoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1-2 red apples
- 1 cup vegetable oil
- 1 cup dark brown sugar packed
- 2 large eggs, room temperature
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
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Cook the apple cider in a pot over medium heat until reduced to half—3/4 cup (175 g). Set aside to cool completely.1 1/2 cups (360 g) fresh apple cider
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Preheat the oven to 350°F/180°C. Lightly grease and line a 9×5 loaf pan with parchment paper, allowing some overhang on the longer sides to help with easy removal. Set aside.
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In a medium bowl, whisk together the flour, ground cinnamon, fine sea salt, baking powder, baking soda, and nutmeg until thoroughly combined. This ensures the leavening agents and spices are evenly distributed. Set aside.2 1/2 cups (325 g) all-purpose flour, 1 tablespoon ground cinnamon, 3/4 teaspoon fine sea salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon nutmeg
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Using the large holes of a cheese grater, grate 1-2 large red apples (adjusting based on their size) into a separate bowl. Firmly squeeze out any excess juice from the grated apples to prevent the cake from becoming too wet, then measure out 1 cup (100 g) of the grated apples. You can discard the squeezed-out juice or enjoy it as a refreshing drink!1-2 red apples
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In a large mixing bowl, whisk together the vegetable oil, packed dark brown sugar, room temperature eggs, measured grated apples, and the cooled, reduced apple cider. Mix until well combined. Then, gradually whisk in the dry ingredients, mixing only until there are no more dry pockets of flour. Be careful not to overmix to keep the cake tender.1 cup (212 g) vegetable oil, 1 cup (200 g) dark brown sugar packed, 2 (100 g) large eggs
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Pour the prepared batter evenly into the lined loaf pan. In a small bowl, combine the granulated sugar and 1 teaspoon of cinnamon to make your cinnamon-sugar mixture. Sprinkle two tablespoons of this mixture over the top of the batter in the pan. Bake for 50-60 minutes, or until a toothpick inserted at an angle into the center of the loaf comes out covered in a few moist crumbs. This indicates it’s perfectly baked and moist.1/4 cup (50 g) granulated sugar, 1 teaspoon cinnamon
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Once baked, allow the cake to cool in the pan on a wire rack for about 15 minutes. This brief cooling period helps the cake firm up. Then, using the parchment paper overhang, gently lift the cake out of the pan and transfer it to the wire rack to cool completely. This full cooling process is vital before applying the final coating. When the cake is completely cooled, brush the top and sides with the 2 tablespoons of melted unsalted butter, then generously roll or sprinkle the entire cake with the remaining cinnamon sugar mixture. Slice into 8-10 pieces and serve immediately to enjoy its delightful flavors and textures!2 tablespoons (28 g) unsalted butter
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Notes
Storage/Freezing: Leftovers can be kept in an airtight container for up to 5 days in the fridge or 3-4 days at room temperature. After a few days, the sugar coating will melt, and you may want to sprinkle it with more before serving.
To freeze, cut the loaf into slices and wrap each one tightly in plastic wrap. Store them in a freezer bag or airtight container for up to one month. You can also wrap and store the cake as a whole!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.