Apple Cider Doughnut Loaf Cake

• 份量: 10 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 15 minutes

食材

1 1/2 cup apple cider

1/2 cup sour cream

2 Tbsp buttermilk

2 tsp vanilla extract

1/2 cup unsalted butter, melted

2 large eggs at room temperature

3/4 cup brown sugar, lightly packed

1 1/4 cups plus 2 Tbsp all purpose flour

2 Tbsp cornstarch

1 1/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

1/4 tsp freshly grated nutmeg (more to taste)

3 Tbsp salted butter, melted (add 1/4 tsp salt if unsalted butter)

1/4 cup granulated sugar

1/2 tsp cinnamon

步驟

Preheat oven to 325°F. Spray a 9x5 loaf pan and line with a sheet of parchment paper so you can more easily lift the bread out after baking. (This is optional.)

Put the cider in a small saucepan and bring to a boil. Boil for about 10 minutes, or until the liquid is reduced to 1/2 cup.

Pour the cider into a small bowl and set aside to cool slightly. Then whisk the sour cream buttermilk and vanilla into the warm cider until frothy.

Melt the butter in the same saucepan. Let cool slightly.

Meanwhile beat the eggs and brown sugar until smooth and frothy. I do this in my stand mixer but you can also do this with a whisk.

Drizzle the melted butter into the egg mixture, while the machine is running on low. If doing by hand, keep whisking while you add the butter to get everything incorporated.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Add the dry ingredients to the egg mixture, alternately with the cider/sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined but don't over mix.

Pour the batter into your prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out without batter on it. Note: if you use a slightly smaller loaf pan your cake may take longer to bake.

Let the pan cool on a rack for ten minutes, then remove the cake from the pan using the parchment paper sling. Let cool for 5 more minutes.

For the sugar coating, mix the sugar with the cinnamon. Brush the outside of the cake with melted butter and coat thickly with the cinnamon sugar. I do the top first, then each side, one at a time. For the sides I cup the sugar in my hand and quickly press up against the cake. Do this a few times until you get the surface well covered.

Do not slice the cake until ready to enjoy. Store at room temperature loosely covered with foil.

筆記

This cake will rise very slightly so fill pans just until top of making muffins or cakes

營養

• 卡路里: 307 kcal
• 總脂肪: 16 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 5 g
• 反式脂肪: 1 g
• 膽固醇: 77 mg
• 鈉: 203 mg
• 總碳水化合物: 38 g
• 膳食纖維: 1 g
• 總糖: 24 g
• 蛋白質: 3 g