Apple Cider Doughnut Loaf Cake

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.