Apple Cider Donut Loaf
If you love apple cider donuts, this loaf is for you! It has all the cozy flavors of your favorite fall treat, with warm cinnamon, sweet apple cider, and a buttery cinnamon-sugar coating.
It’s the perfect way to use up leftover cider from apple picking and enjoy a little taste of the orchard at home.
Apple Cider Donut Loaf
Ingredients:
1 1/2 cups of peeled apple chunks (1/2 inch dice - I prefer honey crisp apples here)
1/4 cup dark brown sugar
1 teaspoon of cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Cake batter:
6 tablespoons of unsalted butter, softened
1/4 cup of vegetable oil
3/4 cup sugar
2 large eggs
1/3 cup apple butter (I used one from a local farm, but trader joes makes one too!)
1 1/2 teaspoons pure vanilla extract
1 3/4 cups of all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
¾ teaspoon fine table salt
1 ¼ teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 cup sour cream
Cinnamon sugar topping:
2 Tablespoons Sugar
1 teaspoon cinnamon
Steps:
1. Preheat the oven to 325F convection or 350F bake setting. Toss the Apples: Combine 1 ½ cups diced apples with ¼ cup dark brown sugar, 1 tsp cinnamon, ⅛ tsp nutmeg, and ⅛ tsp allspice. Set aside.
2. Mix the Batter: Beat the softened butter, oil, ¾ cup sugar and vanilla until creamy. Add the eggs one at a time until incorporated then the cup apple butter until blended.
3. Dry Ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, 1 tsp cinnamon, ¼ tsp nutmeg, and ⅛ tsp allspice.
4. Alternate adding dry ingredients and sour cream to the wet mixture. Mix until just combined — don’t overmix!
5. Layer & Swirl: Pour about 2/3 of the batter into a greased and parchment lined 9x5 inch loaf pan (let the sides over hand on the longer sides of the pan to help lift it later), sprinkle with the apple mixture and then top it with the rest of the batter. Sprinkle the top generously with the cinnamon sugar topping. Gently take a knife and drag it about ½ inch deep down the center of the loaf.
6. Bake: 325°F convection (or 350F regular bake) for 60 -68 minutes, or until a toothpick comes out clean. Cool completely in the pan then carefully lift it out before enjoying.