Apple. Cider. Loaf. Cake. - lots of great things combined. Enjoy.

This recipe comes from the epicurious website, but I’ve translated from the from volumetric measurements to metric measurements. Apple Cider Doughnut Loaf Cake →

Ingredients

• 355ml Apple Cider
• 123g Sour Cream / Yoghurt
• 1 tsp Vanilla Extract
• 127g Butter
• 188 g Plain Flour
• 1 1/4 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp ground cinnamon, divided
• 1/2 tsp. freshly grated nutmeg, divided
• 2 large eggs, room temperature
• 200 g sugar, divided 150 / 50g

Method

1. Preheat the oven to 162°C and lightly butter a 9 inch loaf tin.
2. Over medium/high heat, reduce apple cider from 355ml to half ~175ml.
3. Set aside 60ml of the reduced apple cider in a separate bowl.
4. After cooling the remainder, mix in the 123g of sour cream / yoghurt and vanilla extract.
5. In the saucepan, melt the butter (113g).
6. In a separate bowl, whisk in the flour (188g), baking powder (1 1/4 tsp), baking soda (1/2 tsp), salt (1/2 tsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp).
7. In yet another bowl, the 2 eggs and 150g sugar.
8. While whisking, slowly add the melted butter.
9. Combine all three mixtures slowly alternating between wet and dry mixtures.
10. Pour the thin batter into a loaf tin and cook for 60-80 minutes (rotating once) and making sure it’s cooked throughout.

For the outside coating:

1. Combine remaining sugar (50g), 1/2 tsp cinnamon, 1/4 tsp nutmeg in a small bowl.
2. Melt the remaining butter (14g) and combine with the remaining cider (60ml).

Finishing Touches:

1. Brush the butter/cider onto warm cake and apply the sugar coating to all sides.
2. Enjoy.