Apple Cider Doughnut Loaf Cake Recipe: It is the apple cider doughnut loaf cake that you have been dreaming about throughout the autumn season. This apple bread is so simple and quick to make that it tastes exactly like a soft and moist cider doughnut!
Apple Cider Doughnut Loaf Cake Recipe
This loaf cake made with apple cider doughnuts is the third installment in my series of apple cider doughnut cakes. In the beginning, there was the amazing Apple Cider Doughnut Cake, and then there were the Apple Cider Doughnut Muffins who came next.
Considering that autumn is in full flow, it seems like the ideal moment to incorporate a loaf cake into the preparation process. To my mind, this one is the best one thus far! The texture is velvety, and the flavour of apple cider is expressed in a way that is really stunning.
The aroma of cider doughnuts is brought out in full force by the addition of a hint of nutmeg and a sugar coating that is firm and crispy.
INGREDIENTS
- 1 cup apple cider
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 2 large eggs at room temperature
- 3/4 cup brown sugar, lightly packed
- 1 1/4 cups plus 2 Tbsp all purpose flour
- 2 Tbsp cornstarch
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg (more to taste)
TOPPING
- 3 Tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
INSTRUCTIONS
- Bake at 325 degrees Fahrenheit. Spray a loaf pan measuring 9 inches by 5 inches and line it with a sheet of parchment paper. This will make it easier to remove the bread from the pan once it has been baked. (You are not required to do this.)
- To bring the cider to a boil, place it in a small pot and bring it to. For around ten minutes, or until the liquid has been reduced to half a cup, bring to a boil.
- Take the cider and pour it into a small basin. Then, let it aside to somewhat cool down. The sour cream and vanilla should then be stirred in.
- In the same saucepan, put the butter and let it melt. Allow to moderately cool.
- On the other hand, beat the eggs and brown sugar until they are completely smooth and foamy. You can also use a whisk to accomplish this task, but I prefer to use my stand mixer for it.
- While the machine is operating on a low setting, drizzle the melted butter into the container containing the eggs. In order to ensure that everything is combined, continue whisking while you add the butter if you are doing it by hand.
- To ensure that the flour, cornflour, baking powder, baking soda, salt, cinnamon, and nutmeg are thoroughly mixed together, place them in a separate basin and whisk them together.
- Start with the dry ingredients and finish with the cider/sour cream mixture. Add the dry components to the egg mixture in alternating fashion, beginning and ending with the dry ingredients. Do not overmix; instead, mix until everything is incorporated.
- When the batter is ready, pour it into the pan that you have prepared, and bake it for approximately 55 minutes, or until a toothpick that has been put in the centre comes out clean of any wet batter.You should be aware that if you use a loaf pan that is slightly smaller, it may take your cake longer to bake.
- After allowing the pan to cool for ten minutes on a rack, remove the cake from the pan by using the sling made of parchment paper. Let it cool for another five minutes.
- The sugar and cinnamon should be combined in order to make the sugar coating. First, coat the exterior of the cake with melted butter, and then sprinkle the cinnamon sugar on top of it in a thick layer. First I work on the top, and then I move on to each side, one at a time. When it comes to the sides, I swiftly press the sugar against the cake while holding it in my hand like a cup. You should repeat this process a few times until the surface is completely coated.
- Not until you are ready to taste the cake should you slice it. Protect with a thin layer of aluminium foil and store at room temperature.
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