Apple Cider Doughnut Loaf

This apple cider doughnut loaf cake is perfect for fall - it’s great for breakfast or dessert. Sweet and fruity!

Ingredients:

9 Tbsp unsalted butter, divided

1 ½ cups apple cider

½ cup sour cream

1 tsp. vanilla extract

1 ¼ cup plus 2 Tbsp. all-purpose flour

2 Tbsp cornstarch

1 ¼ tsp baking powder

½ tsp baking soda

1 tsp Diamond Crystal Kosher Salt

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

2 large eggs

1 cup sugar (divided)

Directions:

1. Preheat oven to 325F

2. Butter loaf pan and add parchment paper

3. Add 1 ½ cups apple cider to a small saucepan and boil for 8-10 minutes until reduced to ¾ cup

4. Pour ¼ cup into a cup and set aside. Pour rest of apple cider into a bowl and let cool for 5 minutes. Add sour cream and vanilla and mix

5. Melt 8 Tbsp butter in saucepan and let cool

6. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine

7. In a large bowl, whisk eggs and ¾ cup sugar until pale and frothy (about 2 minutes). Continue whisking and add butter slowly until emulsified

8. Whisk dry ingredients into egg mixture in 3 additions, alternating with sour cream mixture, until there are no lumps

9. Pour batter into loaf pan and put in oven for 60-80 minutes, rotating halfway and center is clean

10. When cake comes out, poke holes into the loaf and pour over 3 Tbsp. of reserved apple cider. Let cool for 10-15 minutes

11. Mix together ¼ cup sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg together. Melt the remaining 1 Tbsp of apple cider with 1 Tbsp butter

12. When cooled remove from pan and, brush apple cider/butter mixture on loaf. Sprinkle the sugar mixture all over.

13. Let cool completely and then slice