This loaf cake delivers all the nostalgic flavor of apple cider donuts without the need for frying. It’s easy to make in one bowl and comes out incredibly soft and flavorful thanks to reduced apple cider and warming spices. The buttery cinnamon-sugar coating gives it a signature donut-like finish that makes every bite irresistible. Serve it for breakfast, dessert, or anytime you want a comforting slice of fall.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apple cider
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter, melted
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Whole milk or buttermilk
For the topping:
Melted butter
Granulated sugar
Ground cinnamon
Directions
In a saucepan, simmer the apple cider over medium heat until reduced by half. Let cool slightly.
Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, whisk melted butter with granulated sugar and brown sugar.
Add eggs and vanilla to the butter mixture and stir until smooth.
Stir in the reduced apple cider and milk.
Gradually add the dry ingredients, mixing until just combined.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool for 10–15 minutes, then remove from the pan.
While warm, brush the loaf with melted butter and sprinkle generously with cinnamon sugar.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices) and takes approximately 1 hour and 15 minutes total, including prep, baking, and cooling time.
Variations
Glazed Version: Skip the cinnamon sugar and drizzle with an apple cider glaze.
Mini Loaves: Use mini loaf pans for individual servings; adjust baking time accordingly.
Add Fruit: Stir in small diced apples for extra texture.
Maple Twist: Add a touch of maple syrup to the batter or use it in the glaze.
Whole Wheat: Substitute half the flour with whole wheat flour for a heartier texture.
Storage/Reheating
Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. You can also freeze the loaf (whole or sliced) wrapped tightly in plastic wrap and foil for up to 2 months.
FAQs
What kind of apple cider should I use?
Use non-alcoholic apple cider, not apple juice. Fresh-pressed cider gives the best flavor.
Why do I need to reduce the cider?
Reducing intensifies the apple flavor and removes excess moisture for better texture.
Can I make this cake without reducing the cider?
It’s possible, but the flavor and consistency may not be as rich or balanced.
Can I use applesauce instead of apple cider?
No, applesauce will change the texture. Stick to cider for best results.
What’s the best pan to use?
A standard 9×5-inch loaf pan works best. Be sure to grease it well.
Can I make this dairy-free?
Yes, use dairy-free butter and a plant-based milk like almond or oat milk.
Can I use apple juice instead of cider?
Apple juice is milder and sweeter, but it can work in a pinch. Reduce it the same way.
What makes this taste like a donut?
The cinnamon sugar coating and the soft, buttery texture mimic the classic donut flavor.
Is this cake overly sweet?
Not at all—it’s perfectly balanced between sweet and spiced.
Can I add a crumble topping?
Yes, a simple brown sugar and cinnamon streusel would be a great addition before baking.
Conclusion
Apple Cider Donut Loaf Cake is a delightful, easy-to-make treat that brings all the cozy flavors of fall into your kitchen. With its tender crumb, rich apple spice, and cinnamon-sugar finish, it’s the kind of loaf you’ll want to make again and again. Serve it warm with a cup of coffee or tea, and enjoy a slice of seasonal comfort anytime.
Apple Cider Donut Loaf Cake is a cozy, spiced loaf that captures the flavors of classic apple cider donuts in an easy, no-fry format. Infused with reduced apple cider and warm spices, it’s finished with a cinnamon-sugar topping for that iconic donut taste.
Author:Catherine
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:1 loaf (8–10 slices)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups apple cider
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whole milk or buttermilk
For the topping:
2 tablespoons melted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
In a saucepan over medium heat, simmer the apple cider until reduced to about 3/4 cup. Set aside to cool slightly.
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk melted butter with granulated sugar and brown sugar until combined.
Add eggs and vanilla extract to the butter mixture and mix until smooth.
Stir in the reduced apple cider and milk.
Add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then remove and transfer to a wire rack.
While still warm, brush the loaf with melted butter and sprinkle with the cinnamon-sugar topping mixture.
Let cool slightly before slicing and serving.
Notes
Use fresh, non-alcoholic apple cider—not apple juice—for best flavor.Reducing the cider concentrates flavor and improves cake texture.To make dairy-free, substitute dairy-free butter and plant-based milk.Add a simple streusel topping before baking for extra texture.Store at room temp for 3 days, or freeze for up to 2 months.
