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Name: Apple Cinder Doughnut Loaf Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 9 tablespoon Unsalted butter divided; 2 1/2 cups Apple Cider; 1/2 cup Sour Cream; 1 teaspoon Vanilla Extract; 1 1/4 cups (172 gram) All Purpose Flour; 2 tablespoon (15 g) Cornstarch; 1 1/4 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1 teaspoon Diamond Crystal Kosher Salt; 1 teaspoon Ground cinnamon divided; 1/2 teaspoon Freshly grated nutmeg divided; 2 large Eggs room temperature; 1 cup (200 g) Sugar divided

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INGREDIENTS

9 tablespoon Unsalted butter ; divided
2 1/2 cups Apple Cider
1/2 cup Sour Cream
1 teaspoon Vanilla Extract
1 1/4 cups (172 gram) All Purpose Flour
2 tablespoon (15 g) Cornstarch
1 1/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Diamond Crystal Kosher Salt
1 teaspoon Ground cinnamon ; divided
1/2 teaspoon Freshly grated nutmeg ; divided
2 large Eggs ; room temperature
1 cup (200 g) Sugar ; divided

INSTRUCTIONS

Pour 1/3 cup reduced cider into a small bowl and set aside. Transfer remaining reduced cider to a small blow and let cool 5 minutes. Stir in Sour Cream and Vanilla and set aside.

Melt 8 tablespoons Butter in same saucepan (no need to clean it) over low heat, cook it until it is lightly browned with a nutty smell. Let cool slightly.

Whisk Flour, Cornstarch, Baking Powder, Baking Soda, 1 teaspoon kosher salt, 1/2 teaspoon Cinnamon and 1/4 teaspoon Nutmeg in a medium bowl to combine.

Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain).

Reserve saucepan.

Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions, whisk just until no lumps remain. Batter will be thin. Scrape into loan pan and set on a rimmed baking sheet. Bake cake, rotating halfway through and deep golden brown and a tester inserted into the center comes out clean, 60-0 minutes. Transfer pan to a wire rack and poke top of cake all over with the toothpick.

Set aside 1 1/2 tablespoons of the reduced cider. Pour the remaining reduced cider all over the loaf caking, letting the cider soak in; let cool 10 minutes.

In the meantime, mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 teaspoon Cinnamon and 1/4 teaspoon Nutmeg in a small bowl. Melt remaining 1 tablespoon Unsalted Butter in reserved saucepan and mix into remaining reduced cider.

Using parchment paper, lift cake onto a rack and set rack inside a rimmed baking sheet. Peel away parchment from side of cake. 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.

NOTES

Cake can be made 4 days ahead. Store tightly wrapped at room temperature.

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Apple Cinder Doughnut Loaf Cake

9 tablespoon Unsalted butter divided
2 1/2 cups Apple Cider
1/2 cup Sour Cream
1 teaspoon Vanilla Extract
1 1/4 cups (172 gram) All Purpose Flour
2 tablespoon (15 g) Cornstarch
1 1/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Diamond Crystal Kosher Salt
1 teaspoon Ground cinnamon divided
1/2 teaspoon Freshly grated nutmeg divided
2 large Eggs room temperature
1 cup (200 g) Sugar divided

Place a rack in middle of over: pre-heat to 325 .  Lightly butter a loaf pan.  Line with parchment paper; leaving overhand on both long sides.  Bring  cinder to a boil in a medium saucepan over medium-high heat.  Reduce heat and simmer until cider is reduced to 1 cup (about 25 minutes).
Pour 1/3 cup reduced cider into a small bowl and set aside.  Transfer remaining reduced cider to a small blow and let cool 5 minutes.  Stir in Sour Cream and Vanilla and set aside.
Melt 8 tablespoons Butter in same saucepan (no need to clean it) over low heat, cook it until it is lightly browned with a nutty smell.  Let cool slightly.
Whisk Flour, Cornstarch, Baking Powder, Baking Soda, 1 teaspoon kosher salt, 1/2 teaspoon Cinnamon and 1/4 teaspoon Nutmeg in a medium bowl to combine.
Vigorously whisk eggs and 3/4 cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain).  
Reserve saucepan.  
Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions, whisk just until no lumps remain.  Batter will be thin.  Scrape into loan pan and set on a rimmed baking sheet.  Bake cake, rotating halfway through and deep golden brown and a tester inserted into the center comes out clean, 60-0 minutes.  Transfer pan to a wire rack and poke top of cake all over with the toothpick.  
Set aside 1 1/2 tablespoons of the reduced cider.  Pour the remaining reduced cider all over the loaf caking, letting the cider soak in; let cool 10 minutes.
In the meantime, mix a big pinch of salt, remaining 1/4 cup (50 g) sugar, 1/2 teaspoon Cinnamon and 1/4 teaspoon Nutmeg in a small bowl. Melt remaining 1 tablespoon Unsalted Butter in reserved saucepan and mix into remaining reduced cider.
Using parchment paper, lift cake onto a rack and set rack inside a rimmed baking sheet.  Peel away parchment from side of cake.  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.

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Nutrition

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Serving Size: 1 Serving (126g)
Recipe Makes: 10 Servings

Calories: 248
Calories from Fat: 205 (83%)

Amt Per Serving		% DV

	Total Fat 22.8g	30 %
	Saturated Fat 13.8g	69 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.1g
Cholesterol 140.3mg		43 %
Sodium 111.6mg		4 %
Potassium 123.9mg		3 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 8.1g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 248

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