Apple Cider Loaf Cake

Apple Cider Loaf Cake

Apple. Cider. Loaf. Cake. - lots of great things combined. Enjoy.

This recipe comes from the epicurious website, but I’ve translated from the from volumetric measurements to metric measurements. Apple Cider Doughnut Loaf Cake →


  • 355ml Apple Cider
  • 123g Sour Cream / Yoghurt
  • 1 tsp Vanilla Extract
  • 127g Butter
  • 188 g Plain Flour
  • 1 1/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp ground cinnamon, divided
  • 1/2 tsp. freshly grated nutmeg, divided
  • 2 large eggs, room temperature
  • 200 g sugar, divided 150 / 50g


  1. Preheat the oven to 162°C and lightly butter a 9 inch loaf tin.
  2. Over medium/high heat, reduce apple cider from 355ml to half ~175ml.
  3. Set aside 60ml of the reduced apple cider in a separate bowl.
  4. After cooling the remainder, mix in the 123g of sour cream / yoghurt and vanilla extract.
  5. In the saucepan, melt the butter (113g).
  6. In a separate bowl, whisk in the flour (188g), baking powder (1 1/4 tsp), baking soda (1/2 tsp), salt (1/2 tsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp).
  7. In yet another bowl, the 2 eggs and 150g sugar.
  8. While whisking, slowly add the melted butter.
  9. Combine all three mixtures slowly alternating between wet and dry mixtures.
  10. Pour the thin batter into a loaf tin and cook for 60-80 minutes (rotating once) and making sure it’s cooked throughout.

For the outside coating:

  1. Combine remaining sugar (50g), 1/2 tsp cinnamon, 1/4 tsp nutmeg in a small bowl.
  2. Melt the remaining butter (14g) and combine with the remaining cider (60ml).

Finishing Touches:

  1. Brush the butter/cider onto warm cake and apply the sugar coating to all sides.
  2. Enjoy.

Zooming in on the Apple Cider Loaf