Apple cider season is here and I am thrilled. From early September until spring, my favorite way to finish off the day is with a warm mug of cider.
Cider is so cozy and comforting and although it is the perfect cool weather beverage, it is also really fun to bake with…
This spiced apple cider loaf cake is not only moist, tender and delicious, but it is also bursting with beautiful apple cider flavors and warm comforting spices. It is the perfect fall bake to whip up on a Friday night and snack on all weekend long. You can add it to your holiday dessert spread or gift it to some very lucky friends.
Everyone that has tried this loaf cake has instantly fallen in love and so will you.
Let’s get started…
The first step in this batter is the only one that takes a little time. We need to reduce a cup and a half of apple cider down to about 3/4 cup in volume by simmering it in a saucepan over medium to medium high heat. This will help to intensify the apple ciders flavor and impart all of that into your batter. It is definitely time well spent.
While your cider is reducing, grab a large bowl and combine a cup of vegetable oil with 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 2 large eggs and a teaspoon of vanilla extract.
Grate 2 large apples over a clean kitchen towel (I always use honeycrisp apples for this batter, but feel free to use your favorite apples here) and squeeze most of the juices out before adding the apple into the batter.
Add the grated and squeezed apples and the reduced cider into the bowl and give everything a good mix.
Sift 2 1/2 cups of all purpose flour, 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of cloves, 1/2 teaspoon of salt, 1 teaspoon of baking powder and 1/2 teaspoon of baking soda into the batter and mix until everything is just combined. A few lumps are ok here.
Transfer your batter into a greased and parchment lined loaf pan. I like to line the loaf pan with a “sling” leaving some excess hanging over both sides that will be very helpful in removing the loaf after it bakes and cools.
If you want to add a crunchy layer of cinnamon sugar to your loaf (and you probably do) then mix up 1/2 cup of granulated sugar with a teaspoon of ground cinnamon and a tablespoon of melted butter and sprinkle the mixture evenly over the loaf. I like to press it down just a little bit to help it adhere to the batter. It is definitely a crunchy sugar topping that will inevitably crack and crumble off in places, but thats just a part of its charm.
The reduced cider and grated apples impart so much flavor into this loaf and it also gives it a wonderfully moist and tender texture. If you are looking for a simple and cozy apple cider loaf then I would love for you to give this one a try!
Spiced Apple Cider Loaf Cake
Ingredients
- 1 1/2 cups of apple cider
- 1 cup of vegetable oil
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar, packed
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of grated apples, drained and packed tightly
- 2 1/2 cups of all purpose flour
- 2 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
Cinnamon Crunch Topping
- 1/2 cup of granulated sugar
- 1 teaspoon of ground cinnamon
- 1 tablespoon of butter, melted
Instructions
- Preheat your oven to 350°
- Grease a loaf pan and add a parchment paper sling leaving excess hanging over either side. Set aside for now
- Add 1 1/2 cups of apple cider into a saucepan placed over medium to medium high heat and lightly boil until the apple cider has reduced to about 3/4 cup in volume
- While the apple cider is reducing, grate 2 large apples into a clean kitchen towel and squeeze out most of the excess liquid
- In a large bowl, whisk 1 cup of vegetable oil with 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, 2 large eggs, a packed cup of the grated apples and the reduced apple cider until fully combined
- Sift 2 1/2 cups of all purpose flour, 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of cloves, 1/2 teaspoon of salt, 1 teaspoon of baking powder and 1/2 teaspoon of baking soda into the batter and mix until just combined
- Transfer the batter into the prepped loaf pan
- In a small dish, combine 1/2 cup of granulated sugar with a teaspoon of ground cinnamon and a tablespoon of melted butter until you get a wet sand consistency
- Even sprinkle the cinnamon crunch topping over the batter
- Bake the loaf in a 350° oven for 50-55 minutes or until a toothpick will come out with only a few dry crumbs attached (if you see wet batter on the toothpick or if the center of the loaf looks loose, let the loaf bake until the center feels set)
- Transfer the loaf pan onto a cooling rack to cool for about 15 minutes and then use the excess parchment paper to lift the loaf out of the pan and onto the cooling rack to continue cooling
- Slice and enjoy!
- Store leftovers in an airtight container at room temperature for up to 4 days
