Apple Cider Donut Loaf Cake is packed full of delicious spices like chai and cinnamon and is made with real apple cider and applesauce! This moist loaf cake will make your house smell like autumn has arrived early. The best part? It tastes just as good as it smells so you can eat a slice while still warm from the oven or later on in the day when you need an afternoon pick-me-up. Similar to pound cake, it's the perfect treat to enjoy with a warm cup of coffee or tea!
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What You Need to Make This Recipe
Ingredients:
- All purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Chai spice
- Salt
- Vanilla extract
- Granulated sugar
- Light brown sugar
- Eggs
- Apple cider
- Unsalted butter
- Unsweetened applesauce
Equipment:
- 9x5 inch loaf pan
- Parchment paper
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Whisk
- Spatula
- Hand mixer
- Pastry brush
- Cooling rack
Check out more cozy fall recipes here! 🍁
Step-by-Step Instructions
Step 1 - Prepare your pan.
Spray a 9x5 inch loaf pan with oil and then line a strip of parchment across (as shown in picture 4 below). Leave the sides of the paper hanging over the edges so that you can easily lift the cake out of the pan after it bakes.
Step 2 (Picture 1 below) - Combine the dry ingredients.
In a small bowl, whisk together the flour, baking soda & powder, salt, cinnamon and chai spice. If you don't have chai spice, you can easily make your own by mixing a few spices together!
Homemade Chai Spice:
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
Step 3 (Picture 2 below) - Mix together the wet ingredients.
In a large bowl, cream together the softened butter & sugars using a hand mixer. When they're light and fluffy, add in the eggs, vanilla extract and applesauce, mixing after each addition.
Step 4 (Picture 3 below) - Add the dry ingredients & cider.
To finish the batter, alternately stir in the dry mixture and the apple cider, half at a time. Stop mixing once everything is totally combined. Pour the batter into the prepared pan and bake until a toothpick comes out clean!
Step 5 (Picture 4 below) - Add the toppings.
After you take the loaf out of the oven, brush a little apple cider over the top and then sprinkle a mixture of sugar & chai spice so that it's evenly coated. Let the cake cool for a bit in the pan, and then transfer it to a cooling rack.
Tips for Success
Use room temperature ingredients - Take the eggs & butter out of the fridge and measure out the applesauce & apple cider about 30 minutes before you start to bake. The ingredients will combine better when they're all at the same ambient temperature!
Use fresh baking soda & powder - Did you know these ingredients expire? If you're using ones that are super old, they might not react properly and the loaf may not rise as well!
Don't under or overbake - Loaf cakes can be tricky because if you underbake, the top might sink in, and if you overbake, it'll be really dry. I use two methods to determine if my loaf is done: 1) insert a toothpick in the center - it should come out mostly clean, and 2) gently press a finger into the center - if it feels firm but soft and springs back slightly, it should be good.
FAQ & Storage
No, apple cider vinegar is fermented and therefore more acidic than just plain apple cider. It is not a good substitute for this recipe.
If you're in a pinch and can't get your hands on cider, you can try substituting with unsweetened apple juice!
I haven't tested it with gluten free ingredients, but would love to hear how it goes if you try it!
In an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month. If you're going to freeze it, I recommend cutting it up into slices before placing it in the freezer.
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📖 Recipe
Apple Cider Donut Loaf Cake
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Whisk
- Spatula
- Hand mixer
- Cooling rack
- Parchment paper
- Pastry brush
Ingredients
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoons chai spice* plus extra for topping (optional)
- 1 teaspoon ground cinnamon
- 6 tablespoons (84 g) unsalted butter room temperature
- ½ cup (100 g) light brown sugar packed
- ½ cup (100 g) granulated sugar plus extra for topping (optional)
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
- 2 tablespoons (36 g) unsweetened applesauce room temperature
- ½ cup (118.29 ml) apple cider room temperature, plus extra for topping (optional)
Instructions
- Preheat oven to 350°F. Spray a 9x5 inch loaf pan with oil and line a strip of parchment paper across so that it folds over the edges.
- Whisk together the flour, baking powder, baking soda, salt, chai spice and cinnamon in a small bowl. Set aside.
- In a large bowl using a mixer, cream together the butter and sugars until they're light and fluffy (2-3 minutes). Add the eggs, vanilla extract and applesauce, one at a time, mixing after each addition.
- Stir half of the dry mixture into the wet ingredients, followed by half of the apple cider. Repeat and mix until all ingredients are combined.
- Pour the batter into the prepared pan, smooth out the top with a spatula, and bake for about 40-50 minutes. When a toothpick comes out mostly clean and the top springs back slightly when gently poked, it's done!
- While the cake is still hot, gently brush the top with apple cider. Whisk together ~3 tablespoons of sugar with ~¼ teaspoon chai spice, and then sprinkle it evenly over the top.
- Let the cake cool in the pan for ~30 minutes, then transfer it to a cooling rack. Cut into slices and enjoy!
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Notes
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
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