Can I use apple juice instead of apple cider?

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!

Can I add fresh apples?

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.

Is this Apple Cider Loaf Cake the same as Apple Cider Doughnut cake?

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.

Does this cider cake recipe taste like 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!

Can I Make This Apple Cider Cake Ahead Of Time?

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.

Can this recipe for apple cider cake be frozen?

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.

Apple Cider Loaf Cake with Cinnamon Sugar Crust

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

Scale

1 cup apple cider

1/2 cup sour cream

2 teaspoons vanilla extract

1/2 cup unsalted butter, melted

2 large eggs, room temp

3/4 c brown sugar, packed

1 1/4 c plus 2 Tablespoons all-purpose flour

2 T cornstarch

1 1/4 t baking powder or 3/4 t at altitude

1/2 t baking soda or 1/4 t at altitude

1/2 t salt

1/2 t cinnamon

1/4 t fresh grated nutmeg

Topping

3 T unsalted butter, melted

1/4 c sugar or powdered sugar

1/2 t cinnamon

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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 1/2 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.