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–+ servings

Apple Cider Donut Loaf Cake

This loaf tastes like everything I love about fall — warm spices, cozy apple flavor, and that buttery cinnamon sugar crunch on top. It’s soft and tender inside, like a donut in cake form, but without the frying or the mess. Just bake, slice, and enjoy a little taste of fall in every bite.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Yields8 to 10 slices
Print Recipe Pin Recipe
Servings8 to 10 slices

Ingredients

BATTER

  • 1¾ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup white granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup reduced apple cider, start with 1½ cups and simmer 15–20 minutes until it reduces to ¾ cup
  • ¾ cup unsweetened applesauce
  • ½ tablespoon vanilla extract

CINNAMON SUGAR TOPPING

  • ¼ cup white sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted (for brushing after baking)

Instructions 

  1. Preheat the oven: Set the oven to 350°F (175°C) and line a loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
  2. Reduce the apple cider: In a small saucepan, simmer 1½ cups apple cider over medium heat for 15–20 minutes until it reduces to about ¾ cup and slightly thickens. Let it cool slightly before using.
  3. Make the cinnamon sugar: In a small bowl, mix together the ¼ cup white sugar and ½ teaspoon cinnamon until evenly combined. Set aside.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, cardamom, baking soda, baking powder, and salt until evenly combined.
  5. Mix the wet ingredients: In a separate bowl, whisk together both sugars, eggs, oil, reduced apple cider, applesauce, and vanilla extract until smooth.
  6. Combine the batter: Pour the wet ingredients into the dry ingredients and whisk until just combined — stop as soon as you no longer see streaks of flour.
  7. Pour and top: Pour the batter into the lined loaf pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture evenly over the top.
  8. Bake: Transfer the loaf pan to the oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  9. Finish with cinnamon sugar: Let the loaf cool for about 10 minutes, then lift it out of the pan and place it on a wire rack. Brush the top with melted butter and sprinkle the remaining cinnamon sugar evenly so it sticks beautifully.
  10. Slice and serve: Once fully cooled, cut into thick slices and enjoy!

Notes

Q: How do I make the glaze?
A: Whisk together powdered sugar, a splash of apple cider, a bit of cream or milk, and a drop of vanilla until smooth and pourable. For extra apple flavor, replace the cream or milk with more apple cider. Drizzle over the cooled loaf for the perfect finishing touch.
Q: How long does it take to reduce the apple cider?
A: Around 15–20 minutes over medium heat — it should reduce by about half and have a syrupy consistency.
Q: Can I make this into muffins instead?
A: Yes! Bake in a lined muffin tin at 350°F for about 18–22 minutes or until golden and springy to the touch.
Q: How should I store it?
A: Keep covered at room temperature for up to 3 days or refrigerate for up to a week. Warm slices in the microwave or toaster oven for 20 to 25 seconds for that just-baked taste.
Q: Can I use apple juice instead of cider?
A: You can, but it’s sweeter and milder — reducing it a bit longer will help bring out a stronger apple flavor.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!