If you can’t get to the orchard for fresh apple cider doughnuts—you make the next best thing—Apple Cider Doughnut Loaf Cake. I mean, that’s a no-brainer, right?!!

Because every single bite of this heavenly seasonal little loaf tastes just like a farmstand apple cider doughnut, from the sweet apple cider-infused crumb to the buttery, cinnamon-sugar coating that coats the tops and sides of each irresistible piece.

Plus there’s no greasy doughnut-frying involved!!

And it is October.

So what are we waiting for ?

The apple cider, which you reduce to concentrate the flavor even more, gets added to the cake in 3 ways—so you know you are going to taste that sweet tangy apple cider-y goodness everywhere.

First off, it gets mixed into the batter.

Next, once the cake comes out of the oven, you immediately poke it with a skewer all over and pour more apple cider into all the little holes which = even more apple cider flavor and an incredibly tender crumb.

And finally, the whole thing gets brushed in a buttery/apple cider mixture before you load on the crunchy cinnamon/sugar heaven.

So I think we can safely say that this will be one intensely apple cider-like doughnut/cakey experience and really what more could we ask for?!!

Apple Cider Doughnut Loaf Cake

Makes one 9x5 loaf

Prep Time: 25 minutes; Bake Time: About 1 hour and 20 minutes, plus a little extra time for glaze

Ingredients

For the cake

• 8 tablespoons unsalted butter, plus a little extra for the pan

• 1 ½ cups apple cider

• ½ cup sour cream

• 1 teaspoon vanilla extract

• 1 ¼ cups plus 2 tablespoons unbleached, all-purpose flour

• 2 tablespoons cornstarch

• 1 ¼ teaspoons baking powder

• ½ teaspoon baking soda

• ¾ teaspoon kosher salt

• ½ teaspoon cinnamon

• 2 large eggs, room temperature

• ¾ cup sugar

For the glaze

• ¼ cup sugar

• ½ teaspoon cinnamon

• Pinch of kosher salt

• 1 tablespoon unsalted butter, melted

• ¼ cup apple cider, divided

The Recipe

1. For the cake: With oven rack centered, preheat oven to 325ºF. Lightly butter a 9x5 loaf pan and line with parchment paper so that there’s a long overhang on the sides for easy removal when the cake is baked.

2. Pour the apple cider into a medium saucepan and bring to a boil over medium-high heat. Then lower the heat and simmer for about 8-10 minutes until the cider reduces and measures about ¾ cup. Reserve ¼ cup and set aside to use for glaze. Pour remaining cider into a small bowl and let cool for 5 minutes. Then stir in sour cream and vanilla and set aside.

3. In the same saucepan, melt the 8 tablespoons butter over low heat and let cool for a few minutes. Meanwhile, add the flour, cornstarch, baking powder and soda, salt and cinnamon to a medium bowl and whisk well to combine.

4. In a large bowl, whisk the eggs and sugar together for 2 minutes until they are pale, frothy and airy. Now, continue to whisk and in a slow steady stream, add in the melted butter, until it is totally incorporated and smooth. In 3 additions, whisk in the flour mixture, alternating with the sour cream mixture in 2 additions. just until the mixture is smooth (no lumps). It will be thin.

5. Pour into the prepared pan and smooth the top. Place the pan on a rimmed baking sheet.

6. Bake cake for 30 minutes and then turn the pan around to ensure even cooking. Bake for another 30 minutes and then insert a tester into center of cake. If it comes out clean, it’s ready, otherwise keep baking and testing. Remove the pan from the oven and place the cake still on the baking sheet on a wire rack. Immediately use a toothpick or skewer to poke holes all over the top of the cake and spoon 3 tablespoons of the reserved apple cider all over the cake. Let cool for 10 minutes.

7. To make the glaze: In a small bowl, combine the sugar, cinnamon and salt. In a separate small bowl, combine the melted butter with the remaining 1 tablespoon apple cider.

8. Use the parchment sides to lift the cake onto the wire rack and set the wire rack onto the baking sheet (to catch drips). Peel the parchment away from the sides and use a pastry brush (or spoon) to brush the butter/apple cider glaze all over the cake. Then generously sprinkle the cake all over with the sugar mixture. Let cake cool entirely before serving. Store leftovers (if there are any) well-wrapped at room temperature for a few days.

Enjoy!

Note: Recipe adapted from Bon Appétit Magazine. I cut the nutmeg cause we’re not big fans but otherwise stayed pretty true to the recipe. This is pretty much perfection!