Cooking at Home: Apple Cider Loaf
Apple cider is synonymous with the autumn season, and there’s no better way to enjoy its flavor than in a cake that features the complementary flavors of cinnamon and nutmeg. This recipe is destined to become a family favorite. The cake pairs equally well with your morning coffee or afternoon tea.
Apple Cider Loaf
- 9 T. unsalted butter, divided, plus more for coating pan
- 1 ½ cups apple cider
- ½ cup sour cream
- 1 tsp. vanilla extract
- 1 ¼ cups plus 2 T. all-purpose flour
- 2 T. cornstarch
- 1 ¼ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. kosher salt, plus more
- 1 tsp. ground cinnamon, divided
- ½ tsp. freshly grated nutmeg, divided
- 2 large eggs, room temperature
- 1 cup sugar, divided
- Preheat oven to 325 degrees. Place rack in middle of oven. Lightly butter a 9x5-inch loaf pan. Line with parchment paper, leaving overhang on both long sides.
- Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup (8 to 10 minutes). Pour ¼ cup reduced cider into a small bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
- Melt 8 T. butter in same saucepan (no cleaning needed) over low heat. Let cool slightly.
- Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. kosher salt, ½ tsp. cinnamon and ¼ tsp. nutmeg in a medium bowl to combine.
- Whisk eggs and ¾ cup sugar in a large bowl until frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined. Reserve saucepan.
- Whisk dry ingredients into egg mixture in 3 batches, alternating with reserved sour cream mixture; whisk just until no lumps remain. Batter will be thin.
- Scrape batter into loaf pan and place on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a toothpick inserted into the center comes out clean (60 to 80 minutes). Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 T. reserved reduced cider over; let cool 10 minutes.
- Meanwhile, mix together a pinch of salt, remaining ¼ cup sugar, ½ tsp. cinnamon and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 T. butter in reserved saucepan and mix into remaining 1 T. reduced cider.
- Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
- Store tightly wrapped at room temperature. Yields 8 servings.
Susquehanna Life magazine has not tested this recipe and disclaims any responsibility for the outcome of its preparation.