Apple Cider Donut Pound Cake
A delightful cake filled with autumn flavors, perfect for cozy gatherings or a tasty snack.
Ingredients
Cake Ingredients
- 1 cup cooking spray Ensure your loaf comes out perfectly.
- 1.5 cups apple cider Adds a sweet, fruity essence.
- 2.25 cups all-purpose flour Provides a rich, tender texture.
- 2 tsp baking powder Gives the cake an airy rise.
- 1.5 tsp ground cinnamon Offers warmth and spice.
- 0.5 tsp ground nutmeg Adds earthy flavor.
- 0.5 tsp kosher salt Enhances sweetness.
- 0.5 cup unsalted butter, melted Provides richness.
- 0.5 cup light brown sugar Introduces indulgent caramel notes.
- 0.5 cup granulated sugar For added sweetness.
- 1 large egg Binds all ingredients together.
- 1 tsp pure vanilla extract Elevates the flavor profile.
- 0.33 cup whole milk For moistness and richness.
Coating Ingredients
- 0.25 cup granulated sugar For coating.
- 2 tsp ground cinnamon Complementing the apple cider.
- 2 Tbsp unsalted butter, melted To add a glossy finish.
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x4 loaf pan generously with cooking spray.
- In a small pot, pour in your apple cider and reduce it over medium heat until it measures about 3/4 cup. Set aside to cool.
- In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the melted butter with the brown sugar and granulated sugar until well combined.
Mixing & Baking
- Add in the egg, reduced apple cider, and vanilla extract, mixing until thoroughly combined.
- Slowly add the dry ingredients into the wet mixture, alternating with the whole milk, ensuring not to overmix.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Place in the oven and bake for 55-60 minutes, checking for a toothpick to come out with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack.
Coating
- For the cinnamon-sugar coating, mix granulated sugar with ground cinnamon on a plate.
- Brush the warm cake with melted butter and roll it in the cinnamon-sugar mixture.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. This cake freezes well for up to three months.