Apple Cider Loaf Cake
This cakey quickbread is baked in a loaf pan, and any extra slices can be frozen wrapped in plastic wrap. It has all the flavors of apple cider donuts, but without the need for any specialty kitchenware.
Ingredients
• 1 cup Bauman's apple cider
• ½ cup sour cream
• 2 teaspoons vanilla extract
• 2 eggs
• ¾ cup brown sugar, packed
• 1 stick (½ cup) unsalted butter, melted
• 1 ¼ cup flour
• 2 tablespoons cornstarch
• 1 ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
Directions
1. Preheat the oven to 325° F. Line a loaf pan with parchment paper and set aside.
2. Bring apple cider to a simmer in a small saucepan. Simmer until it is reduced to ½ cup. Let cool, then stir in sour cream and vanilla.
3. In a large mixing bowl, whip eggs and brown sugar with a whisk until frothy. Add the melted butter and whisk to combine.
4. In a medium bowl, mix flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg together.
5. Alternate adding flour mixture and cider mixture into the egg/butter/sugar mixture. Mix until all lumps of flour are incorporated.
6. Bake for approximately 55 minutes. A toothpick inserted should come out clean.
