• Abby Estevez

Apple Filled Cider Doughnut Loaf Cake

Who needs a circle with a hole missing? Forget the doughnut, let's bake a whole loaf cake!

This recipe is just in time for Fall, and for me; just in time for my annual family apple picking adventure next weekend! Some people may just call it "lunch", but we enjoy it in the middle of an orchard; that counts right?

You absolutely should bake this today; slice yourself a piece each night this week after dinner, or warm it up for yourself each morning to go with your coffee, or a snack in the middle of the day, or a piece to go with your pumpkin beer during a football game... the possibilities are endless, you just need this in your life.

Once baked and cooled completely, tightly wrap the loaf cake up with plastic wrap and keep up to 3 days before bringing to share with others. If you dare.

Apple-Filled Cider Doughnut Loaf Cake

Makes (1) 9x5 size loaf cake, generously sliced into 8-10 servings

Apple Filling

1 granny smith apple, peeled and small diced

1/2 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 tablespoon of pure maple syrup 

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

1 tablespoon cold unsalted butter, small cubed

Loaf Cake

9 tablespoons unsalted butter

*1 tablespoon will be used for buttering the loaf pan, remaining will be melted

for the batter

1 ½ cups apple cider

*split for multiple uses, follow directions carefully

½ cup greek yogurt (I prefer 2% Fage)

1 teaspoon vanilla extract

1 ½ cups + 2 tablespoon, all-purpose flour

2 tablespoon cornstarch

1 ¼ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 large eggs, at room temperature

1 cup sugar

Sugar Topping

1 tablespoon unsalted butter, melted 

3 tablespoons of reduced apple cider

¼ cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

Preheat the oven to 325 degrees. We are cooking low and slow! Prepare a 9X5 inch loaf pan by buttering all side and lining with parchment paper. Allow the long sides to slightly hangover, you will use this to lift the loaf cake out of the pan when it is done.

First, combine the ingredients for the apple filling in a small bowl. Mix well and set aside in the fridge.

Second, using a medium saucepan over medium-high heat, bring the 1 1/2 cups of apple cider to a boil. Once boiling, reduce the heat in half and allow to simmer until the cider is reduced to 3/4 of a cup. This should take around 10 minutes.

Save 1/4 cup of reduced cider in a small measuring glass or bowl, set aside. Transfer the remaining 2/4 of reduced cider to a small mixing bowl and allow to cool for 5 minutes. Once cooled, add in the greek yogurt and vanilla extract, set aside.

Next, using the same medium saucepan as the apple cider (no need to clean!), melt the 8 tablespoons of unsalted butter. Allow the melted butter to cool slightly.

While the butter cools, prepare your dry ingredients in a medium mixing bowl. Whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg.

In a large mixing bowl, add your eggs and sugar. Whisk vigorously! OR, if available, use a hand mixer. Mix the eggs and sugar till they  become white and frothy, about 2-4 minutes. Continue mixing, as you gently pour in the melted butter in a steady steam to combine with the eggs and sugar. Continue mixing until the butter is fully emulsified (no visible spots of fat). Keep your saucepan handy, it still has more work to do

Into your wet mixture, mix in 1/3 of your dry ingredients till combined. Then add ½ of the greek yogurt mixture, combine. Add ½ of the dry ingredients, combine. Add remaining half of greek yogurt mixture, combine. Add remaining half of dry ingredients and combine. The final mixed product should be a thin batter. 

Using a rubber spatula, fold in your apple mixture into the batter. 

Finally, scrape the mixture into your loaf pan, and set the loaf pan onto the center of a rimmed baking sheet. Begin baking your loaf cake, rotating halfway through bake time. You are looking for a deep golden brown color, and can test to ensure the center is cooked through by inserting a toothpick; if it comes out clean then your loaf is done!

Baking time will take anywhere from 60-80 minutes, mine took the full 80 minutes.

When done, transfer the sheet pan to a wire rack or heat-safe countertop, using a toothpick, poke holes all over the top of the loaf.

Spoon about 5-6 tablespoons of your reduced apple cider that had been set aside earlier.

Allow the loaf cake to cool for 10 minutes. 

While that is cooling, melt the remaining 1 tablespoon of unsalted butter in your medium saucepan.

In a small bowl, mix together ¼ cup of sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg and a large pinch of salt, set aside. 

Once the loaf cake has cooled slightly, using the overhanging parchment paper, gently lift the loaf cake out of the pan and place onto the rimmed baking sheet.

Take your melted butter and brush over all sides of the loaf cake, then take the sugar mixture and coat the buttered sides. Should look just like an apple cider doughnut; minus the hole, circle shape, size...but this is so much better!

Be patient, don't slice into this until it has cooled. The first slice, still warm will be heavenly.

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