Apple Cider Donut Loaf Cake

Pro tips

• Reduce the apple cider over medium heat for 3–5 minutes before adding to concentrate its flavor, then let it cool completely to prevent curdling the eggs.
• Press the cinnamon-sugar topping gently onto the wet batter before baking so it adheres and crisps properly.
• Do not overmix the batter once you combine wet and dry ingredients; stir until just combined to keep the cake tender.
• Check doneness at 50 minutes with a toothpick; loaf cakes vary by oven, so bake until a toothpick has only a few moist crumbs.

Substitutions

• Vegetable oil → melted coconut oil or unsalted butter (1:1 ratio)
• All-purpose flour → whole wheat flour (use 1 1/2 cups all-purpose + 1/4 cup whole wheat for balance)

Storage & make-ahead

Wrap cooled cake in plastic wrap or foil and store at room temperature for up to 3 days or refrigerate for up to 5 days; reheat slices in a 300°F oven for 5 minutes.

Can I make this cake ahead of time?

Yes, wrap the cooled cake tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat slices in the microwave or oven.

What can I use instead of cardamom?

Omit it or substitute 1/4 tsp ground ginger or allspice for a different warm spice note.

How do I know when the cake is done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The top will be lightly golden.

Can I use fresh apple cider instead of store-bought?

Yes, fresh or store-bought apple cider work equally well in this recipe.

What type of loaf pan should I use?

A standard 9x5-inch loaf pan works best; grease and flour it or line with parchment for easy removal.