Apple Cider Doughnut Loaf Cake

Sooo delicious! You will not be able to stop eating this. If you’d like this to be vegan, use oil (I’d suggest avocado) instead of butter. For the eggs, use 1⁄2 cup applesauce or an egg replacer such as Bob’s Red Mill. For a gluten free cake, use one of the many gluten free flour mixes.

Cake

11⁄2 c apple cider
9 T unsalted butter, divided
1⁄2 c sour cream
1 t vanilla
11⁄4 c + 2 T all-purpose flour
2 T cornstarch
1 t kosher salt
11⁄4 t baking powder
1⁄2 t baking soda
1⁄2 t cinnamon
1⁄4 -1⁄2 t grated nutmeg (I like more nutmeg flavor)
3⁄4 c granulated sugar
2 eggs, room temperature

Sugar Topping

1⁄4 c sugar
3⁄4 t cinnamon
1⁄2 t grated nutmeg
Pinch salt

Preheat the oven to 325 degrees. Butter or spray a 81⁄2x41⁄2” or 9x5” loaf pan (mine is a French loaf pan with a weird size 93⁄4x33⁄4” ). Line with parchment paper leaving an overhang on each side.

Bring cider to a boil in a small saucepan. Reduce heat and simmer until cider is reduced to 3⁄4 cup, about 9 minutes. Pour 1⁄4 cup (4 tablespoons) reduced cider into a small measuring cup and set aside. Pour the rest into a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.

In the same saucepan, melt 8 tablespoons of butter. Let cool slightly.

Combine the flour, cornstarch, salt, baking powder, baking soda, cinnamon, and nutmeg in a medium bowl.

Vigorously whisk eggs and sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking, gradually add the melted butter in a steady stream. Continue to whisk until fully combined. Reserve the saucepan because you’ll need it later.

Slowly add the flour mixture into the egg mixture in 2 or 3 additions, alternating with the reserved sour cream mixture. Whisk just until there are no lumps. Batter will be thin. Pour batter into the prepared pan. Bake 50-65 minutes (depending on the size of your pan) until a toothpick or cake tester comes out clean. Transfer the pan to a wire rack and poke the top of the cake all over with a skewer. Spoon 3 tablespoons of reserved reduced cider over the cake and let it seep in as it cools.

Make the sugar topping by combining all the ingredients listed in a small bowl. Melt remaining 1 tablespoon butter with remaining 1 tablespoon reduced cider.

Use parchment paper to lift the cake onto the rack and set the rack inside a sheet pan to catch excess sugar. Peel parchment from sides and brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every side. Let the cake cool completely before slicing.