This cake is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week (perhaps alongside a mug of hot apple cider for the full autumn vibes). The recipe is flexible—you can replace up to ½ cup (63 grams) all-purpose flour with whole wheat, use 2 Tbsp. flour instead of cornstarch, swap buttermilk for the sour cream, or use any neutral oil in place of the butter. Oh, and thanks to the reduced cider that’s incorporated into the batter and soaked into the warm cake, it actually tastes just like a farmstand cider doughnut.
What you’ll need
Loaf Pan
$19 At Amazon
Pastry Brush
$6 At Amazon
Medium Saucepan
$50 $39 At Amazon
Whisk
$10 At Amazon
Parchment Paper
$3 At Amazon
Recipe information
Yield
8 Servings
Ingredients
Cinnamon-Sugar Topping
¼
½
¼
Cake
9
1½
½
1
1¼
2
1¼
½
1
½
¼
2
¾
Need to make a substitution?
Preparation
Cinnamon-Sugar Topping
Step 1
Mix a generous pinch of kosher salt, ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl, set aside.
Cake and Assembly
Step 2
Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring 1½ cups apple cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced by half (about ¾ cup), 8–10 minutes. Pour 4 Tbsp. reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in ½ cup sour cream and 1 tsp. vanilla extract and set aside.
Step 3
Melt 8 Tbsp. unsalted butter in saucepan over low heat. Let cool slightly.
Step 4
Whisk 1¼ cups plus 2 Tbsp. (172 g) all-purpose flour, 2 Tbsp. (15 g) cornstarch, 1 tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.
Step 5
Vigorously whisk 2 large eggs, room temperature and ¾ cup (150 g) 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 (no spots of fat should remain). Reserve saucepan.
Step 6
Add dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture, beginning and ending with dry ingredients; whisk just until no lumps remain. Batter will be thin.
Step 7
Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over cake; let cool 10 minutes.
Step 8
Melt remaining 1 Tbsp. unsalted butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
Step 9
Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter-cider mixture over top and sides of cake. Sprinkle generously with cinnamon-sugar topping to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
Do Ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.