The crowd-pleasing apple cider donut, but easy to make at home in loaf form! This quick bread has a remarkably donut-y texture, and the taste is just like the farmer's market classic, right down to the cinnamon sugar coating.Makes 1 loaf.
Prep Time1hr
Cook Time1hr
Total Time2hrs
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 6
Author: Mandy Jackson
Ingredients
For the Cake
1 1/2 cupsapple cider
1 1/2cupsflour
1 1/4teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1teaspooncinnamon
1/4teaspoonnutmeg
1/2cup sour cream
1teaspoonvanilla
2eggs
3/4cupsugar
1/2cupunsalted butter,melted and cooled slighlty (plus additional for pan)
For the Cinnamon Sugar
1/4cup sugar
1/2teaspooncinnamon
Pinch of salt,optional
1tablespoonunsalted butter,melted
Directions
Reduce the cider: Bring cider to a boil in a small saucepan. Reduce to simmer and cook until reduced by half, about 10-15 minutes. You'll need 3/4 cup of reduced cider for this recipe. Cool slightly before using.Position rack in middle of oven. Preheat to 325 degrees. Butter an 8x4-inch loaf pan.In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.In a small bowl, whisk together the sour cream, 1/2 cup of the reduced cider, and vanilla until smooth.In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs and sugar on medium speed until frothy and a very pale yellow - about 2 minutes. Reduce speed to low and slowly pour in the melted butter. Whisk until fully combined. Add about 1/3 of the dry ingredients to the bowl of the stand mixer, and whisk until smooth. Add 1/2 the sour cream mixture and whisk until smooth. Scrape down the sides of the mixing bowl as needed. Repeat, ending with the last 1/3 of the dry ingredients. Transfer the batter to the prepared loaf pan. Bake for 60-80 minutes, until a toothpick inserted into the center of the loaf comes out clean.Cider Soak: Place the loaf pan on a wire rack and poke all over the top with a toothpick. Spoon over the remaining 1/4 cup reduced cider. Cool 10 minutes in the pan, then run a butter knife around the perimeter of the pan to loosen the loaf, and invert to release.Cinnamon Sugar Coating: Combine the sugar, cinnamon, and salt in a small bowl. Place the loaf on a piece of parchment paper and brush all over with the melted butter. Sprinkle with the cinnamon sugar, using the parchment paper to turn to coat all sides. Cool completely on wire rack. Can be enjoyed warm or at room temperature. Will keep for up to 5 days at room temperature wrapped tightly in plastic wrap.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!