Apple Cider Loaf Cake
This cakey quickbread is baked in a loaf pan. It has all the flavors of apple cider donuts, but without the need for any specialty kitchenware.
TIP: Any extra slices can be frozen wrapped in plastic wrap.Servings: 8 slices
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 80 minutes
Ingredients
- 1 cup Bauman's apple cider
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 eggs
- ¾ cup brown sugar, packed
- 1 stick (½ cup) unsalted butter, melted
- 1 ¼ cup flour
- 2 tablespoons cornstarch
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Directions
- Preheat the oven to 325° F. Line a loaf pan with parchment paper and set aside.
- Bring apple cider to a simmer in a small saucepan. Simmer until it is reduced to ½ cup. Let cool, then stir in sour cream and vanilla.
- In a large mixing bowl, whip eggs and brown sugar with a whisk until frothy. Add the melted butter and whisk to combine.
- In a medium bowl, mix flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg together.
- Alternate adding flour mixture and cider mixture into the egg/butter/sugar mixture. Mix until all lumps of flour are incorporated.
- Bake for approximately 55 minutes. A toothpick inserted should come out clean.
