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Apple Cider Doughnut Loaf Cake

Apple cider doughnut loaf cake with a deep golden crust, tender spiced crumb, and a cinnamon-sugar butter coating. Reduced apple cider adds classic doughnut flavor without needing yeast.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
  • 0.25 tsp salt
Wet ingredients
  • 0.25 cup apple cider Reduce from 1/2 cup over medium heat to 1/4 cup.
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar Packed.
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Cinnamon sugar coating
  • 4 tbsp melted butter
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Reduce cider, prep pan, and heat oven
  1. Reduce apple cider to 1/4 cup over medium heat, then cool. You want it concentrated so the loaf keeps a doughnut-style apple cider flavor.
  2. Preheat oven to 350F, then grease a 9x5 loaf pan. Make sure the pan is fully coated so the crust releases cleanly.
Mix dry ingredients
  1. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt. Mix until the spices are evenly distributed with no visible streaks.
Mix wet ingredients and combine
  1. Whisk vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, reduced cider, and sour cream until smooth. The batter should look glossy and cohesive before adding the dry mix.
  2. Fold in the flour mixture. Stop mixing as soon as no dry flour remains for a tender crumb.
Bake and coat
  1. Bake for 60-65 minutes at 350F until a toothpick comes out clean. The top should be deep golden and set through the center.
  2. Remove from pan while warm and brush all sides with melted butter. This helps the cinnamon-sugar coating adhere evenly.
  3. Roll in or sprinkle generously with cinnamon sugar. Let it rest briefly so the coating sticks and forms a lightly crisp crust.

Notes

Pro tip: reduce the cider until it’s truly 1/4 cup (it should look syrupy) so you don’t end up with a runny loaf. Store covered in the refrigerator up to 4 days; rewarm slices briefly for best texture. Freezing is yes—wrap well and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, use low-fat sour cream (the loaf remains moist, though the crumb may be slightly less rich).