Liam helped me bake this one. When I asked him what he wanted to bake, he said, “Let’s make pumpkin pie.” So proud that pumpkin pie was his first choice. When I said we were going to make an apple cider doughnut loaf cake, his eyes lit up. Not sure if it was the word ‘doughnut’ or ‘cake’, but he was excited to start. I’m so happy my dad and I built the kitchen stool for Liam. It makes helping me so easy for Liam.
Making the Apple Cider Doughnut Loaf Cake
Ok so it’s doughnut not donut if you were wondering. I thought about this way too long when putting together this post. While both spellings are ‘right’, apparently the official way to spell it is ‘doughnut’.
We did not change anything in this recipe. It’s perfect just the way it is. However, I have just a few things I want you to keep in mind:
- Boiling the apple cider down is not something new for me to do. I had to do this for BA’s apple cider doughnuts. However, I found that for this recipe, depending on your stovetop, you may want to leave it boiling until it’s reduced. This took me about 16-18 minutes to boil down the apple cider because I reduced it to a simmer. The recipe calls time for 8 minutes.
- While the recipe is easy, there’s a lot going on. I recommend you read the whole recipe first and then tackle it.
- While the apple cider is boiling, I recommend you put all of your dry and part of the egg mixtures together and set aside. This will give you something to do and queue up the rest of the recipe.
- My only complaint is this loaf dried out a little more than I expected. I left it in an airtight container overnight and the next day, a few slices in, it was drier throughout. The cider dripped over the top helped it, but the middle through the bottom was dry. But overall, I’d make it again.
