This Apple Cider Donut Loaf Cake is soft, plush, and infused with cozy fall spices. It has a light, melt-in-your-mouth crumb that’s just sweet enough—making it perfect for breakfast, an afternoon treat, or a cozy fall dessert. The cinnamon-sugar coating adds a satisfying crunch, just like a classic New England apple cider donut!
Apple cider donuts are a must-have treat when summer fades into fall. If you grew up in New England, you know exactly what I mean. My hometown, famous for its apple orchards (we even had an annual Apple Fest!), made these donuts a seasonal tradition. Warm, spiced, and coated in cinnamon sugar, there’s nothing better on a crisp fall day.
If you’ve never had an apple cider donut, here’s what you’re missing: a cake-style donut, infused with cinnamon, nutmeg, and cloves, with a soft yet dense texture. They’re fried until golden, then coated in sweet, slightly crunchy cinnamon sugar—and they’re absolutely irresistible.
But what if you’re craving that apple cider donut flavor without the hassle of deep frying?
You make an Apple Cider Donut Loaf Cake, that’s what.
Table of Contents
Why You’ll Love This Apple Cider Donut Loaf Cake
Biting into a slice of apple cider donut loaf cake is pure nostalgia. As the leaves start to turn and the air gets crisp, there’s nothing better than curling up with a warm slice of this cake and a hot cup of coffee.
I first came across this recipe on Bon Appétit’s website and knew I had to try it. After tweaking it and making it several times, I can confidently say—it’s a keeper. Every bite is just as delightful as the last.
Unlike some quick breads that can be overly dense, this one is light, tender, and incredibly soft. It makes for a perfect breakfast treat, an afternoon snack, or even dessert.
If you love apple cider donuts, this cozy fall loaf is for you. Yes, it takes a few extra steps—like reducing the apple cider for a concentrated flavor—but I promise, it’s worth every minute.
Much like the classic apple cider donut, the flavor is subtle and warm, with just the right amount of spice. You’ll taste hints of cinnamon, nutmeg, and clove, all balanced beautifully with the gentle apple cider infusion. (For an even more apple-forward cake, check out my Apple Spice Snacking Cake!)
And of course, the best part: that cinnamon-sugar coating. It gives the loaf a sweet, crunchy finish, just like a freshly made apple cider donut.
Key Ingredients for Apple cider Donut Loaf Cake
- Apple Cider (Reduced): Simmered down to concentrate its flavor, adding moisture and a deep apple essence. You’ll use some in the cake and some on the exterior for an extra burst of flavor.
- Granulated Sugar (for Cinnamon Sugar Topping): Sweetens and creates that signature crisp exterior.
- Ground Cinnamon, Nutmeg & Kosher Salt (for Cinnamon Sugar Topping): Infuse warmth and balance the sweetness with cozy, comforting spices.
- Sour Cream: Adds moisture and a slight tang, enhancing the overall flavor.
- Vanilla Extract: Rounds out the flavors and deepens the cake’s richness.
- Unsalted Butter: Melted and browned for a rich, nutty depth.
- All-Purpose Flour: Provides structure while keeping the cake soft and tender.
- Cornstarch: Softens the crumb, giving the cake a plush, delicate texture.
- Baking Powder & Baking Soda: Work together to give the cake a light, airy texture.
- Kosher Salt: Enhances flavors and balances the sweetness.
- Ground Cinnamon, Nutmeg & Cloves: Cozy spices that deliver the classic warmth of an apple cider donut.
- Eggs: Help provide structure and contribute to a tender crumb.
- Granulated Sugar (for Cake Batter): Sweetens the cake while contributing to its soft, moist texture.
Success Tips to Make Apple Cider Donut Loaf Cake
Read Through the Recipe Carefully
When baking this apple cider donut loaf cake, it’s important to pay attention to the details. Some ingredients like butter and apple cider are divided into portions, so be sure to follow the instructions closely to avoid any mix-ups. Trust me, you don’t want to accidentally add all the apple cider to the batter!
Use Real Apple Cider for Authentic Flavor
For the best flavor, stick with real apple cider, not apple juice. It gives the cake that deep apple taste you want. If it’s hard to find at the store, check out your local farmer’s market. And here’s a tip: if you buy cider in the fall, you can freeze it for future baking!
Drizzle the Browned Butter into Whipped Eggs
When adding the slightly cooled browned butter, pour it into the whipped eggs slowly. This helps keep the air you’ve worked to whip into the eggs, ensuring your cake stays light and fluffy (also, you want to make sure it’s not too hot – don’t want to cook your eggs!!!).Â
Rotate the Cake When Coating with Cinnamon Sugar
For an even coating of cinnamon sugar, gently brush the butter-cider mixture onto the loaf and sprinkle the cinnamon sugar while rotating the cake. This makes sure every bite has that perfect sweet, crunchy finish.
FAQ’s and SwapsÂ
Can I make this in a 9×5-inch loaf pan?
This recipe has been configured for an 8.5 x 4.5-loaf pan. If you bake it in a 9×5-inch pan, please note it will be much thinner and you should reduce bake-time by 5-10 minutes, checking early to ensure it’s not over-baked.
Can I swap butter for oil?
Yes! You can absolutely substitute vegetable oil for butter in this recipe. I’ve tested it, and the cake turns out just as delicious. However, using butter will add a richer flavor and texture, so it’s definitely worth using if you can.
Can I make this gluten free?
This recipe hasn’t been tested with gluten free flour. If you try it, I’d suggest using 1:1 gluten free flour, rather than an almond flour substitute. Let me know how it goes in the comments!
Can I substitute the sour cream?
Yes, if you don’t have sour cream, you can use full-fat Greek yogurt as a substitute. It will add a similar tangy richness to the cake. You could also use [real] buttermilk if you have it on hand.Â
Storing Instructions
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This helps preserve its tender crumb and keeps it from drying out.
- Refrigeration: To extend freshness, keep the cake covered in the refrigerator for up to 1 week. Allow it to come to room temperature before serving for the best texture.
- Freezing: For longer storage, wrap the cake tightly in plastic wrap and foil, then place it in a freezer-safe bag. It will keep well for up to 2 months. Thaw overnight at room temperature before enjoying.
Looking for More Apple Recipes?
Apple Spice Snacking Cake – Another delicious apple treat
Healthy Peanut Butter Apple Pie Granola – A healthy twist on a breakfast snack
Small Batch Low Sugar Apple Butter – Got extra apples? Here’s your solution.Â
Healthy Apple Crisp – Super easy, and super delicious!
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Apple Cider Donut Loaf Cake
Equipment
- 8 ½ by 4½-inch metal loaf pan (measured from the top)
- Medium saucepan
Ingredients
Cinnamon Sugar Topping
- 1/2 cup (50 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch Diamond Crystal Kosher salt
Apple Cider Cake
- 1½ cup apple cider, reduced to ¾ cup (divided)
- 1/2 cup sour cream, room temperature (see notes)
- 2 teaspoon venilla extract
- 9 tablespoons unsalted butter (DIVIDED)
- 1¼ cup + 2 tablespoons (172 g) all-purpose flour (see notes)
- 2 tablespoons (15 g) cornstarch (see notes)
- 1¼ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch ground cloves
- 1/2 teaspoon Diamond Crystal Kosher salt, use half if Morton's
- 2 large eggs, room temperature
- 3/4 cup (150 g) sugar, divided
Instructions
Make the Cinnamon Sugar Topping
- In a small bowl, combine the sugar, cinnamon, nutmeg, and salt and set aside.
Make the Cake
- Heat the Oven & Prep the Pan: Heat the oven to 325°F (163°C) and place a rack in the middle. Grease or butter an 8½ x 4½-inch loaf pan and line it with parchment paper, leaving extra on the sides to use as handles.
- Reduce the Apple Cider: In a medium saucepan, bring 1½ cups of apple cider to a boil. Reduce the heat and simmer (small bubbles around edges) until the cider reduces to about ¾ cup (this will take 8-10 minutes). Measure out 1/2 cup + 1 tablespoon of reduced apple cider. You should have approximately 3 tablespoons left. Set aside to cool. Don't wash the pan, as you'll use it for melting/browning the butter.
- Whisk Wet Ingredients: In a medium bowl, whisk together the ½ cup + 1 tablespoon of apple cider, sour cream, and vanilla extract until smooth. Set aside.
- Brown the Butter: In the same medium sauce pan over medium-high heat, melt 8 tablespoons unsalted butter (reserve one tablespoon). As it melts, the butter will bubble, and then start to foam. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it—once it reaches a deep amber color, remove it from the heat immediately.Set aside to cool slightly.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and cloves until well combined.
- Whisk the Eggs & Sugar: In a large bowl, whisk the eggs and sugar together for about 2 minutes until the mixture is pale and frothy. While whisking continuously, slowly pour in the melted butter and keep whisking until the mixture is fully combined and smooth, with no traces of fat remaining. Set the saucepan aside.
- Add the Dry to Wet: Gradually add the dry ingredients to the egg mixture in three parts, alternating with the reserved apple cider/sour cream mixture. Start and finish with the dry ingredients, whisking until the batter is smooth and free of lumps. The batter will be thin.
- Bake: Pour the batter into the pan and place it on a rimmed baking sheet. Bake the cake, rotating halfway through, until it’s a deep golden brown and a tester inserted into the center comes out clean, about 65–75 minutes. Remove the pan from the oven and place it on a wire rack. Check the cake on the early side - the cake can take up to 80 minutes to bake depending on your oven.
- Brush with Apple Cider: While the cake is still hot, use a toothpick to poke holes all over the top of the cake. Brush or spoon 2 tablespoons of the reserved reduced cider over the cake, then let it cool for 10 minutes.
- Brush Outside of Cake with Remaining Butter/Cider: Melt the remaining tablespoon of unsalted butter in the reserved saucepan and stir in the remaining tablespoon of reduced cider.Lift the cake onto a wire rack using the parchment paper and place the rack inside a rimmed baking sheet. Peel the parchment from the sides of the cake. Brush the warm butter-cider mixture over the top and sides of the cake. Generously coat the cake with cinnamon-sugar, rotating it with the parchment to catch any excess. Let the cake cool completely before slicing.
Notes
- Make-Ahead: The cake can be baked up to 4 days in advance. Store it tightly wrapped at room temperature.
- Swaps:Â
- Sour Cream: Swap out for buttermilk if you'd like.Â
- Butter: Swap out for vegetable or canola oil.Â
- Flour & Cornstarch: Instead of flour/cornstarch, you can use 1.5 cups of cake flour.
