This Apple Cider Loaf Cake is a fall favorite with its tender, moist crumb and crisp coating of cinnamon sugar. The secret to its big apple flavor is reducing the apple cider before adding it to the batter. Sour cream keeps the cake soft and rich, while cinnamon and freshly grated nutmeg give it that unmistakable taste of fall.
And then there is the topping.
Instead of frosting, this loaf is brushed with melted butter and generously coated with cinnamon sugar while it is still warm. The result is a sweet, slightly crunchy crust that makes this apple cider cake taste similar to an apple cider doughnut—only in an easy-to-slice loaf cake.
Since it is now officially Fall, that means it's time to start baking!
This apple cider cake is wonderful with coffee in the morning, as an afternoon treat or served as a simple fall dessert.
Take a loaf with you when you take the kids apple or pumpkin picking. You won't be sorry!
And as a side note: My neighbor stopped by returning my dog who had escaped without my knowing. She asked what I was baking and I told her about this cake. Full disclosure: I was hoping to have a few slices to bring over, but Manservant loved it way too much. I promise I will make another loaf, Peggy!
Table of contents
Why You'll Love This Apple Cider Cake
- Big apple cider flavor. Reducing the cider concentrates its flavor before it goes into the batter.
- Tender and moist. Sour cream gives the loaf a soft, rich texture without making it heavy.
- That cinnamon sugar crust! Butter and cinnamon sugar create a crisp, sweet coating around the entire cake.
- No fresh apples to peel or chop. You get plenty of subtle apple flavor from cider alone.
- Easy to make. This is a simple loaf cake with ingredients you can find at almost any grocery store.
- Perfect for fall. It's especially good during apple cider season, but there's no reason to wait for autumn to make it.
What Makes This Loaf Cake So Good?
The trick is reducing the apple cider.
Instead of adding a full cup of cider directly to the batter, you boil it until you're left with ½ cup. This concentrates the apple flavor so the finished cake doesn't just taste like a spice cake with a little cider added.
The reduced cider is combined with sour cream and vanilla before being incorporated into the batter. The sour cream adds moisture and richness, while vanilla rounds out the apple and spice flavors.
The final touch is the cinnamon sugar coating. Brushing the warm cake with melted butter gives the sugar something to cling to and creates that wonderful crunchy exterior.
What You Need
Apple cider is the main source of apple flavor in this cake. Reducing it before adding it to the batter intensifies that flavor. Try to choose apple cider that has a lot of flavor as this really contributes to the flavor of the cake.
Sour cream helps keep the cake tender and moist. Full-fat sour cream works especially well here but if you don't have sour cream, yogurt or buttermilk will also work.
Butter is melted for use in the cake and additional melted butter is brushed on the cake so the cinnamon sugar coating sticks. A neutral oil can be used in place of butter.
Brown sugar adds sweetness and flavor to the cake but granulated sugar can also be used.
Flour and cornstarch forms the structure of the loaf, while cornstarch contributes to a softer, more tender crumb.
Cinnamon and nutmeg are warm spices that give the cake its classic fall flavor. Freshly grated nutmeg is especially good here because you only need a small amount. Don't like nutmeg? Leave it out. Want a bit of cardamom? That and pumpkin pie spice also work!
Cinnamon sugar topping consists of granulated sugar and cinnamon, but once it meets the melted butter on the warm cake, it becomes the best part of the loaf.
A 9 x 5" loaf pan is the best pan for making this cider cake.
Tips for Making the Best Fall Loaf Cake
Don't skip reducing the cider: This is one of the most important steps. Reducing the cider concentrates its flavor and prevents you from adding too much liquid to the batter. However, if you reduced it a tad to much, just top off with more apple cider.
Let the melted butter cool slightly so you don't curdle the eggs!
Don't overmix: Once the flour goes into the batter, mix just until the ingredients are incorporated. A few streaks of flour can be mixed in gently rather than continuing to beat the batter. To much stirring and your cake will be tough and won't rise correctly.
Use a 9-by-5-inch loaf pan. The size of your pan affects the baking time and the shape of the finished cake. A smaller loaf pan will produce a deeper cake and may require additional time in the oven.
Coat the cake after it has cooled about 10 minutes. The butter acts as the glue for the topping. The cinnamon sugar adheres best when the loaf is still warm. And don't forget the cinnamon sugar crust isn't just for the top. Covering the sides gives every slice that buttery, crunchy, sugary coating.
Your Questions Answered
Apple cider is my first choice because it has a fuller, more concentrated apple flavor. Apple juice can be used in a pinch, but the finished cake won't have quite the same cider flavor. Besides it's apple cider season. Maybe you'll get lucky and find a farmstand on the side of the road!
You could, but I don't think you need to.
This recipe is designed to get its apple flavor from reduced cider, which means you don't have to peel, core and chop apples. Adding fresh apples would also introduce additional moisture and could change the texture and baking time.
If you want an easy apple cider cake with a tender crumb, I recommend making it as written.
This recipe was adapted from Bon Appetit's apple cider doughnut cake. Similar in flavor and coated with cinnamon sugar, just like an apple cider doughnut, this is still very much a cake and NOT a doughnut.
IMO, and I admit to having very few apple cider doughnuts in my lifetime, this is not a doughnut to me. I've seen this recipe, over and over, compared to a doughnut and to me it tastes like a very good, very moist and tender apple cider cake. However, if the thought of a doughnut cake sounds good to you, try it and tell me what you think!
Yes. This is a good make-ahead cake.
Allow the loaf to slightly cool before glossing with cinnamon sugar then loosely cover it with foil and keep it at room temperature.
Avoid sealing it tightly while it is still warm, because trapped condensation can soften the cinnamon sugar crust.
I recommend waiting to slice the cake until you're ready to serve it. Keeping the loaf whole helps maintain its texture and keeps the cinnamon sugar crust from becoming unnecessarily dry.
Yes. Let the cake cool completely before freezing.
Wrap it well and place it in a freezer-safe container or bag. For the best cinnamon sugar crust, I prefer freezing the whole loaf rather than individual slices.
Thaw at room temperature before serving and sprinkle with more cinnamon sugar if needed before serving.
What to Serve with Apple Cider Loaf Cake
This cake is practically made for coffee.
Try serving it with:
- Hot coffee
- Chai tea
- Black tea
- A mug of warm apple cider
- Vanilla ice cream for dessert (I served ours with the latest Trader Joes flavors of salted maple and apple pie ala mode.)
- Whipped cream
It's also perfect for a fall brunch, afternoon coffee with friends or a casual dessert after dinner.
More Fall Baking Recipes
- Easy Pillsbury Apple Pie
- Brown Sugar Spice Cake with Caramel Glaze
- Pumpkin Puff Pastry Kringle
- Honey Cake with Apples
- Fudgy Pumpkin Brownies
- Cinnamon Crumb Coffee Cake
Apple Cider Loaf Cake with Cinnamon Sugar Crust
This easy Apple Cider Loaf Cake has all the flavors I love about apple cider doughnuts—apple flavor, cinnamon, nutmeg and plenty of cinnamon sugar—but you don't have to fry or bake a single doughnut.
The apple cider donut cake is tender and moist from sour cream, the reduced cider gives it plenty of apple flavor, and the buttery cinnamon sugar coating creates a crisp crust around the outside.
Make it when apple cider starts showing up at the market, or anytime you're craving a simple fall cake that goes especially well with a cup of coffee.
And if you have leftover cinnamon sugar-but you shouldn't- do what I do. Take a slice of brioche bread and toast it. Then butter it liberally and sprinkle with a lot of cinnamon sugar.
This is how my dad did it. And just like this apple cider loaf cake; it is really good!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Apple Cider Loaf Cake with Cinnamon Sugar Crust
- Prep Time: 20 Minutes
- Cook Time: 50-55 Minutes
- Total Time: 0 hours
- Yield: 10 - 12 Servings 1x
- Category: Dessert
- Cuisine: American
Description
This Apple Cider Loaf Cake is a fall favorite with its tender, moist crumb and crisp coating of cinnamon sugar. The secret to its big apple flavor is reducing the apple cider before adding it to the batter. Sour cream keeps the cake soft and rich, while cinnamon and freshly grated nutmeg give it that unmistakable taste of fall.
Ingredients
1 cup apple cider
½ cup sour cream
2 teaspoons vanilla extract
½ cup unsalted butter, melted
2 large eggs, room temp
¾ c brown sugar, packed
1 ¼ c plus 2 Tablespoons all-purpose flour
2 T cornstarch
1 ¼ t baking powder or ¾ t at altitude
½ t baking soda or ¼ t at altitude
½ t salt
½ t cinnamon
¼ t fresh grated nutmeg
Topping
3 T unsalted butter, melted
¼ c sugar or powdered sugar
½ t cinnamon
Instructions
Preheat oven to 325. Spray a 9 x 5 loaf pan and line with a sheet of parchment paper or just spray with cooking spray. (I had no problem getting this out of the pan.)
Put the cider in a small saucepan and bring to a boil. Boil about 10 minutes or until the liquid is reduced to ½ cup. If you boile a bit too much, top off with more apple cider.
Pour into a small bowl and let cool slightly. Stir in sour cream and vanilla.
Melt the butter in the same saucepan and let cool slightly.
Beat the eggs and brown sugar until smooth and frothy, using a stand mixer, a handheld mixer, or just a whisk.
Drizzle the melted butter into the egg mixture while the mixer is on low or while whisking.
In a seperate bowl or large measuring cup, whisk together the flour, cornstarch, baking powder and soda, salt, cinnamon and nutmeg until combined.
Add the dry ingredients to the egg mixture, alternately with the cider/sour cream misture, beginning and ending with the dry ingredients. Mix until combined but do not overmix.
Pour the batter into the prepared loaf pan and bake about 55 minutes or until a toothpick inserted in center comes out clean.
Let cake cool on a rack for 10 minutes, then remove from the pan to cool 5 more minutes.
Mix sugar with cinnamon. Brush the outside of the cake with melted butter and coat thickly with cinnamon sugar. (I place the cinnamon sugar on a paper plate and first sprinkle well on the top and then turn the cake and dip each side into the sugar mixture.)
Slice the cake when ready to serve. Store loosely covered.
Notes
For substitutions of ingredients see above post.
Thanks to Bon Appetit and The View From Great Island for this recipe.
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