Mini Apple Cider Donut Loaf Cakes

Recipe by Catherine Pla, adapted from Bon Appetit

Yield: 8 mini loaves (or one large loaf cake)

Mini Apple Cider Donut Loaf Cakes

Sooo delicious! You will not be able to stop eating this. For a gluten free cake, use one of the many gluten free flour mixes.

Cake

• 11⁄2 c (372g) apple cider

• 9 T (128g) unsalted butter, divided

• 1⁄2 c (120g) sour cream

• 1 t vanilla

• 11⁄4 c + 2 T (165g) all-purpose flour

• 2 T cornstarch

• 1 t kosher salt

• 11⁄4 t baking powder

• 1⁄2 t baking soda

• 1⁄2 t cinnamon

• 1⁄2 t grated nutmeg (I like more nutmeg flavor)

• 3⁄4 c (150g) granulated sugar

• 2 eggs, room temperature

Sugar Topping

• 1⁄4 c (50g) granulated sugar

• 3⁄4 t cinnamon

• 1⁄2 t grated nutmeg

• Pinch salt

Preheat the oven to 325 degrees. Butter or spray an 8-well mini loaf pan (or one 9x5” loaf pan).

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 T or 62g) 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 (113g) 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, filling each well a generous 3⁄4 full. Bake mini loaves about 20 minutes

(large loaf, about 50 minutes) until a toothpick or cake tester comes out clean. Transfer the pan to a wire rack and poke the tops of the cakes all over with a skewer. Spoon 3 tablespoons of reserved reduced cider over the cakes and let it seep in as they cool.

Make the sugar topping by combining all the ingredients listed in a small bowl. Melt remaining 1 tablespoon (15g) butter with remaining 1 tablespoon reduced cider. Turn out the cakes onto a sheet pan lined with parchment to catch excess sugar. Brush warm butter mixture over top and sides of cake. Sprinkle generously