Apple Cider Cake

THIS. CAKE. IS. SO. GOOD. Pools of reduced cider and add moisture to the cake. Brushed with butter and sprinkled with cinnamon-sugar, this cake has everything you’d find in an apple cider doughnut—minus the hole. Simple and delicious, this easy loaf features a ton of apple flavor and warm, fall spices.

Yield 1 (9x5) Loaf

Prep time

20 Min

Cook time

1 Hour

Total time

1 H & 20 M

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Apple Cider Cake

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Ingredients

• 9 tablespoons unsalted butter, divided, plus more for pan
• 1½ cups apple cider
• ½ cup sour cream
• 2 teaspoons vanilla extract
• 1¼ cups + 2 tablespoons all purpose flour
• 2 tablespoons cornstarch
• 1¼ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon Kosher salt
• 1 ½ teaspoons ground cinnamon, divided
• ½ teaspoons ground nutmeg, divided
• ½ teaspoon ground allspice
• 2 large eggs, room temperature
• 1 cup sugar, divided

Instructions

1. Preheat oven to 325°. Lightly butter a 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides.
2. Bring cider to a boil in a small saucepan over medium-high heat. Lower the heat and simmer until cider is reduced to ¾ cup, about 10 minutes. Pour ¼ cup reduced cider into a small bowl and set aside. Transfer remaining reduced cider to a second small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
3. Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg, and allspice in a medium bowl to combine.
4. Whisk eggs and ¾ cup sugar in a large bowl until pale, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified. Reserve saucepan.
5. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions. Whisk until dough just comes together; do not over mix.
6. Pour batter into prepared loaf pan and bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, about 60 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 tablespoons of reserved reduced cider onto cake; let cool 10 minutes.
7. Meanwhile, mix a pinch of salt, remaining ¼ cup sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 tablespoon butter in reserved saucepan and mix into remaining 1 tablespoon reduced cider.
8. Remove cake from pan and brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to evenly coat the very surface. Let cool completely before slicing.

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