I’ve baked countless apple cider donuts, and this apple cider donut loaf cake captures that same cinnamon‑sugar crunch and bright apple flavor in an easy, one‑loaf recipe. It’s moist and tender with the crisp, donut‑like coating you love—without deep frying.
Begin by reducing real apple cider on the stove to concentrate the flavor and remove excess moisture. Fold in freshly grated apples for a delicate, almost melt‑in‑your‑mouth crumb. After baking, brush the cake with melted butter and coat the top and sides in cinnamon sugar for the classic donut finish.
This loaf is the perfect fall bake—simple, comforting, and consistently delicious. Bake it once and it’ll quickly become a seasonal favorite.
If you like apple bakes, try my fresh apple cinnamon scones next — they’re packed with grated apples and warm spice for a bakery‑style scone at home.
Table of Contents
Step-by-Step Instructions
The full ingredient list, measurements, and complete instructions are in the recipe card below.
1
Reduce the apple cider. Simmer the cider until it’s reduced by half to concentrate the flavor and avoid excess liquid in the batter.
2
Combine the wet ingredients. Whisk oil, brown sugar, eggs, grated apples, and the reduced cider until smooth and well blended.
3
Finish the batter. Stir the dry ingredients into the wet mixture just until combined—avoid overmixing to keep the cake tender. For reliable results, weigh flour with a kitchen scale when possible.
4
Transfer and top with cinnamon sugar. Spread batter into a prepared loaf pan and sprinkle the top with a cinnamon‑sugar mix before baking.
If you’re in the mood for more apple desserts, a moist cinnamon apple cake is another easy, crowd‑pleasing option.
5
Cool briefly. Let the pan rest on a wire rack for about 15 minutes, then lift the loaf out using the parchment and let it cool completely on the rack.
6
Brush with butter and coat with cinnamon sugar. When the loaf is completely cool, brush with melted butter and press the cinnamon sugar onto the top and sides for that signature donut finish.
Choosing the Right Cake Pan
Use a light‑colored metal loaf pan. Light metal reflects heat evenly and helps prevent over‑browning along the edges while the center finishes baking.
Avoid dark, heavy pans if possible. Dark pans absorb more heat and can cause uneven baking or an overly dark crust. Glass or ceramic can be used but tend to retain heat differently—reduce oven temperature if you must use them.
If you want an indulgent follow up, try cinnamon rolls filled with spiced apple filling for a gooey, apple‑centered brunch treat.
If you try this or any other recipe from the site, please leave a comment and rating—I love hearing how your bakes turn out!
Apple Cider Donut Cake with Cinnamon Sugar
Equipment
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9×5 loaf pan
Ingredients
Apple Cider Cake
- 1 1/2 cups fresh apple cider
- 2 1/2 cups all‑purpose flour
- 1 tablespoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1–2 red apples (grated to yield about 1 cup, ~100 g)
- 1 cup vegetable oil
- 1 cup dark brown sugar, packed
- 2 large eggs, room temperature
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
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1. Cook 1 1/2 cups apple cider in a small pot over medium heat until reduced to about 3/4 cup (half the volume). Set aside to cool.
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2. Preheat oven to 350°F (180°C). Grease and line a 9×5 loaf pan with parchment paper.
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3. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a medium bowl.
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4. Grate 1–2 apples using the large holes of a box grater. Squeeze out excess juice and measure 1 cup (about 100 g) of grated apple.
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5. In a large bowl, whisk the oil, brown sugar, eggs, grated apples, and reduced cider until combined. Fold in the dry ingredients and mix until no dry streaks remain.
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6. Pour the batter into the prepared pan. Mix 1/4 cup granulated sugar with 1 teaspoon cinnamon and sprinkle about 2 tablespoons of this over the top before baking.
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7. Bake 50–60 minutes, or until a toothpick inserted at an angle into the center comes out with a few moist crumbs. Let cool in the pan on a wire rack for 15 minutes, then remove the loaf and finish cooling on the rack.
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8. When completely cooled, brush the sides and top with 2 tablespoons melted butter and coat with the remaining cinnamon sugar. Slice into 8–10 pieces and serve.
Notes
Storage/Freezing: Store slices in an airtight container up to 5 days in the fridge or 3–4 days at room temperature. The cinnamon sugar topping may soften over time—re‑sprinkle before serving if desired. To freeze, wrap slices individually and store in a freezer bag for up to one month.
Nutritional information is an estimate and should be used as a guideline only.