There’s something truly magical about a cake that feels like a warm hug in every slice. This Moist Apple Cider Doughnut Loaf Cake is the kind of cozy, spiced treat you’ll find yourself craving on crisp autumn mornings or as a sweet companion to your afternoon coffee. With its golden-brown crust and pillowy interior, each bite carries the bright tang of apple cider reduction, the deep richness of brown sugar, and a symphony of warming spices. As it bakes, the kitchen fills with gentle hints of cinnamon, nutmeg, and allspice—scents that instantly transport you to crisp leaves underfoot and cozy sweaters.
I love how this loaf cake bridges the best of two worlds: it’s shaped like a classic loaf, yet it brings all the nostalgic flavors of a cinnamon-sugar doughnut. The inclusion of whole wheat pastry flour and yogurt adds a subtle, wholesome earthiness and extra moisture, making every mouthful tender and melt-in-your-mouth soft. Whether you’re baking for a weekend brunch, a holiday gathering, or simply to treat yourself, this apple cider doughnut loaf will become a favorite you’ll return to again and again.
Let’s take a closer look at the heart and soul of this recipe—its ingredients. Each component plays a special role in creating that tender crumb, sweet-tart flavor, and warm spice profile we adore. From the reduced apple cider that lends a concentrated burst of orchard-fresh tang to the duo of flours that balance structure and softness, you’ll see why this loaf cake stands out. Scroll down for the full breakdown of what goes into this delightful fall-inspired dessert!
KEY INGREDIENTS IN MOIST APPLE CIDER DOUGHNUT LOAF CAKE
Every ingredient in this loaf cake has been chosen to create the perfect harmony of texture and taste. Below, you’ll find a rundown of each one, along with how it contributes to the overall flavor and structure of your apple cider doughnut loaf cake.
- Apple cider
Provides a bright, fruity foundation. When reduced, it intensifies in sweetness and depth, infusing the cake with genuine orchard flavor.
- Granulated sugar
Adds straightforward sweetness and helps with the cake’s tender crumb. It also encourages a lightly crisp exterior.
- Light brown sugar
Brings moistness and a hint of molasses richness, enhancing the cake’s caramelized notes and chewiness.
- Vegetable oil
Keeps the loaf incredibly moist and soft, ensuring the cake stays fresh longer than if butter were used alone.
- Eggs
Act as a binding agent, adding structure and lift. They also contribute to the cake’s rich color and silky mouthfeel.
- Vanilla extract
Amplifies the sweet flavors and warms the spice profile, lending an aromatic, comforting backdrop.
- All-purpose flour
Forms the bulk of the loaf’s structure, providing strength while still allowing for a tender crumb.
- Whole wheat pastry flour
Adds a gentle nuttiness and extra fiber, boosting the loaf’s wholesome appeal and slightly hearty texture.
- Baking powder
Helps the cake rise, resulting in a light, airy crumb.
- Baking soda
Works with the brown sugar and yogurt to create additional lift and browning.
- Ground cinnamon
Contributes classic warmth and spice, evoking that beloved doughnut flavor.
- Ground nutmeg
Offers a subtle nuttiness and gentle heat, rounding out the spice blend.
- Ground allspice
Provides depth with clove- and pepper-like notes, enhancing the overall complexity.
- Salt
Balances sweetness and brightens all the other flavors, making each bite more pronounced.
- Grated apple
Introduces juicy bits of fresh texture and an extra layer of fruity sweetness dispersed throughout the loaf.
- Plain yogurt
Boosts moisture and adds a slight tang that complements the sweetness, while helping create a tender crumb.
HOW TO MAKE MOIST APPLE CIDER DOUGHNUT LOAF CAKE
Before we dive into each step, know that this recipe is perfect for bakers of all skill levels. You’ll move from reducing cider to folding in grated apples, creating a batter bursting with fall flavors. With straightforward steps and troubleshooting tips, you’ll achieve that signature moist texture and spiced sweetness every time.
1. Preheat your oven to 350°F (175°C) and grease a standard-size loaf pan. Ensure every corner is covered with butter or nonstick spray, then line the bottom with parchment for easy removal.
2. In a small saucepan, pour in the cider and bring to a medium simmer. Allow it to reduce until it’s about half the original volume—this takes 10–15 minutes. This concentration step is key for bold apple flavor. Let it cool until just warm.
3. In a large mixing bowl, stir together the granulated sugar, brown sugar, and vegetable oil until the mixture looks uniform and slightly glossy. This blend creates the base sweetness and moisture for your loaf.
4. Crack in the eggs one by one, using an electric mixer or a sturdy whisk. Beat well after each addition so the batter becomes fluffy and well-incorporated. Stir in the vanilla extract until it’s evenly distributed.
5. In a separate bowl, whisk the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until the spice and leavening agents are fully blended.
6. Begin adding the dry ingredients to the wet mixture in three additions, alternating with the reduced cider and plain yogurt. Start and finish with the dry ingredients to ensure the batter remains smooth. Mix until just combined—overmixing can lead to a tougher loaf.
7. Gently fold in the grated apple using a spatula, making sure the fruit is evenly dispersed without deflating the batter.
8. Pour the batter into your prepared loaf pan, smoothing the top with an offset spatula so it bakes evenly.
9. Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Rotate the pan halfway through baking for even heat distribution.
10. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
SERVING SUGGESTIONS FOR MOIST APPLE CIDER DOUGHNUT LOAF CAKE
When this loaf emerges from the oven, it’s the perfect time to plan your serving style. Whether you’re hosting a cozy brunch, whipping up a snack for the kids, or simply indulging in a solo coffee break, these suggestions will make your apple cider doughnut loaf shine. The goal is to highlight its tender crumb, warm spices, and that delightful cider-infused tang.
- Serve warm slices with a pat of butter or a thin smear of honey to enhance the cake’s natural sweetness and melt-in-your-mouth consistency.
- Dust the top with powdered sugar using a fine-mesh sieve for a delicate, snow-dusted effect that mimics the look of a classic doughnut.
- Drizzle a simple maple glaze made from powdered sugar and maple syrup over the cooled loaf to add a glossy finish and extra sweetness.
- Pair with a spiced apple cider or a hot chai latte to echo the loaf’s warming spices and create a cozy beverage-and-dessert experience.
HOW TO STORE MOIST APPLE CIDER DOUGHNUT LOAF CAKE
After all that baking magic, you’ll want to preserve every ounce of moisture and spice in this loaf. Proper storage ensures that each slice tastes just as fresh on day two (or day three) as it did fresh out of the oven. Below are tried-and-true methods for keeping your cake soft, flavorful, and ready to enjoy.
- Room Temperature: Once fully cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. Make sure the container seals well to retain moisture.
- Refrigeration: For longer freshness, place the cake in an airtight container or wrap it in foil, then refrigerate for up to four days. Bring slices to room temperature before serving, or warm them briefly.
- Freezing: Slice the cooled loaf, wrap individual slices in plastic wrap, then a layer of foil, and freeze for up to two months. This double layer prevents freezer burn.
- Thawing: To enjoy frozen slices, transfer them to the refrigerator overnight or let them sit wrapped at room temperature for a couple of hours. Warm them gently in the oven or microwave if you prefer a fresh-baked taste.
CONCLUSION
From the first moment you reduce that tangy apple cider to the final slice of spiced, tender cake, this Moist Apple Cider Doughnut Loaf Cake is a celebration of autumn’s best flavors. You’ve learned about each essential ingredient, from the crisp brightness of the cider to the wholesome nuttiness of whole wheat pastry flour, and followed simple steps to combine them into a moist, flavorful loaf. Serving ideas—from a dusting of powdered sugar to a drizzle of maple glaze—offer plenty of ways to tailor each slice to your mood or occasion. And with storage tips in hand, you can savor this spiced delight days after baking, preserving its buttery crumb and cozy warmth.
Feel free to print out this article or save it in your favorite recipe binder so you can return to it whenever a craving for fall flavors strikes. Below, you’ll find a handy FAQ section to answer questions about ingredient swaps, baking times, and more. If you try this recipe, I’d love to hear how it turned out—leave a comment, share your variations, or ask any questions if you need help. Your feedback helps us all become better home bakers and keeps the conversation—and delicious treats—going strong!
Moist Apple Cider Doughnut Loaf Cake
Description
Baked to perfection, this loaf cake combines the sweet flavors of apple cider, warm spices, and fresh grated apples for a delightful treat that truly captures autumn.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C) and grease a standard-size loaf pan.
-
In a small saucepan, reduce the apple cider over medium heat to about 1/2 cup, which should take approximately 10-15 minutes. Allow it to cool slightly.
-
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until fully combined.
-
Add the eggs, one at a time, to the sugar mixture, beating well after each addition. Mix in vanilla extract.
-
In another bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
-
Gradually add the dry ingredients to the sugar mixture, alternating with the reduced apple cider and yogurt. Be sure to start and end with the dry ingredients.
-
Once combined, fold in the grated apple until evenly distributed throughout the batter.
-
Pour the batter into the prepared loaf pan.
-
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
-
Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Note
- This loaf cake captures the essence of autumn with its apple cider reduction.
- Feel free to dust with powdered sugar for a decorative finish.
- To transform this loaf into a traditional round doughnut cake, pour the batter into a doughnut-shaped pan and adjust baking time as necessary.
- Serve with a warm mug of apple cider for an extra cozy touch.
