Apple Cider Loaf Cake
This moist homemade apple cider loaf cake is a must make for any apple lover! It’s bursting with apple flavor and seasonal spices. A perfect addition to your Fall baking! Enjoy for breakfast, snack or dessert!
This apple cider loaf cake is a perfect excuse to do some Fall baking, especially for any apple fans! It has not one but three types of apple ingredients… Classic seasonal apple cider (not to be confused with apple cider vinegar. I beg of you, do not use vinegar when a recipe calls for apple cider), homemade cinnamon apple butter and not to be forgotten, a freshly shredded apple. They each serve a purpose and add to the overall experience and flavor profile of the loaf.
This apple cider loaf has been in the works for the past year. After a few attempts, it was put aside for a while. I can only take so many trials before needing some time from the recipe to regroup. Which to be fair, the first several attempts were still amazing, just not what I was shooting for. I wanted it to pop with flavor and me perfectly moist. This particular version though… it’s a keeper, which is why I’m finally sharing it.
I’ve made this loaf on repeat the past several months, along with my favorite pumpkin loaf. They’re both equally enjoyable anytime of the day. Looking for a quick grab and go breakfast? Grab a slice. Or perhaps a pick me up snack? Grab a slice. Let’s not forget dessert… grab a slice, but maybe with a touch of frosting, if you’re inclined.
One of the best parts about loaf cakes is how ridiculously easy they are to whip up. One pan and barely any fuss. Slices however thick or thin you want them. And a huge bonus, they’re incredibly travel friendly and lunchbox ready, making this a perfect addition for work, school or home!
A good loaf cake should be full of flavor and perfectly moist. This apple cider loaf cake won’t disappoint in either of those ways. If you’re looking for a moist and flavorful addition to your Fall baking plans and all day snacking, look no further. This is guaranteed to be a new family favorite for you. It’s already become a fast favorite in my home.
Be sure to add this apple cider loaf cake to your Fall baking plans asap! You won’t regret it!
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Tips tricks and questions answered…
Where do I find apple butter?
If purchasing from a store, the location will vary. Some may not carry it at all, be sure to do some research before running out to the store. If your store carries it, it will either be near the applesauce or jam. In my stores, those are two different aisles.
You can also make your own either on the stovetop or in a slow cooker.
If you can’t find it locally and don’t want to make your own, you can always purchase online: Apple Butter
What is apple butter?
Apple butter is a much thicker version of applesauce. Smooth applesauce is left to simmer and reduce down to a thick, jam like consistency. There is no dairy or actual butter in apple butter.
Can I use apple juice instead?
If you don’t have access to apple cider, apple juice will work as well. Do keep in mind that it won’t have the same final flavor. To account for this, you can always increase your spices slightly.
A note on apple cider. This is
Can I make this into a cake instead?
This recipe was written specifically for a loaf pan and has not been tested in other pans. I have recipes for apple sheet cake, apple coffee cake and apple cupcakes. Each of those would be a better option if you prefer to not make a loaf.
Check below this post for even more delicious apple recipes to consider making this season!
Can I use a different flour?
If you don’t have access to all purpose flour, you can typically substitute whole wheat white flour 1:1 with all purpose. The same applies with certain gluten free flours which state substitutions of a 1:1. Any other variety may need some adjustments with the flour amount used. Please note that I have not tested this recipe using other flours and cannot guarantee the results.
Can I use apple pie spice blend instead?
I’d highly recommend using the individual spices for best results and flavor. Apple pie spice blend is a nice quick option but limits the flavor you’ll get in a recipe. Individual spices allow you to adjust the flavors up or down depending on flavor preference.
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
What size pan should I use?
A 1lb loaf pan or roughly 9×5.
How many will this serve?
This will vary greatly depending on the thickness of your slices. This recipe will serve easily 8-12. If you want to stretch it even further, you can cut each slice in half, serving up to 16-24.
Can I freeze this loaf?
Absolutely! Cool completely and wrap well before freezing. If serving with optional frosting, prepare the frosting just prior to serving.
How should this be stored?
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving.
Why do I have to let this sit overnight?
You can absolutely enjoy it earlier, but I’ve found that this loaf taste better the next day and even better the next! This allows the moisture from the inside to softened the exterior again. Plan ahead and make this the day before you want to enjoy it.
A quick tip if you make this in the morning and want to enjoy the same day: once the loaf has cooled enough to be easily handled with bare hands, it can be placed inside of a gallon sized bag with. Remove as much of the air as possible around the loaf, wrapping it partly under, but do not completely seal the bag if the loaf is still warm. It may be sealed completely when the loaf has cooled entirely. This will speed up the time for the outside to soften again.
Apple Cider Loaf Cake
Ingredients
- 1/2 C vegetable oil
- 1/2 C apple cider
- 1/2 C apple butter
- 1 C granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 C shredded apple, roughly 1 large apple
- 2 1/4 C all purpose flour
Instructions
- Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray (*see notes). Line prepared baking pan with parchment paper, leaving overhang on the two longer sides. Set aside.
- In a clean bowl, combine flour, salt, baking powder and baking soda. Set aside.
- Prepare apple. Peel apple, discarding the skin or reserving for another use. Carefully shred apple, using a handheld grater, measuring out 1 cup worth of shredded apple. Set aside.
- In a large bowl or stand mixer, combine vegetable oil with apple cider and apple butter. Mix in granulated sugar. Add in one egg at a time, followed by vanilla and spices. Mix in shredded apple. Add half of the flour, mixing until just barely combined, followed by the remaining flour. Mix until fully combined and no streaks remain.
- Transfer batter into prepared baking pan. If necessary, use an offset spatula to level off the top.
- Bake at 350°F for 70-75 minutes or until a cake tester or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. Bake time may vary from one oven to the next, begin checking at 70 minutes and continue monitoring every few minutes until the loaf is done.
- Cool in pan for at least 30 minutes. Using parchment paper overhang, carefully pull up and outwards to remove loaf from pan. Transfer loaf to a wire rack to cool completely. Once cooled, transfer loaf and parchment paper to a gallon sized bag or appropriately sized airtight container. For best results, store overnight before slicing. (*See notes and tips within this post and recipe)
- Remove loaf from storage bag or container. Slice and serve. Store remaining slices for up to several days in an airtight container.
Notes
- Recipe yields 1: 9x5-inch loaf, serving roughly 8-12.
- *Use spray for baking, not olive oil. Baking spray includes flour to prevent sticking.
- *This loaf is best stored and cooled overnight
More apple recipes to try:
- Applesauce cake with caramel cream cheese frosting
- Apple crisp cupcakes with caramel cream cheese cupcakes
- Apple cinnamon coffee cake with cinnamon streusel
- Stovetop cinnamon apple butter
- Apple butter cupcakes with caramel cream cheese frosting
- Apple butter snickerdoodle cookies
- Apple crumb slab pie
- Apple cider donut muffins
- Apple butter oatmeal crisp ice cream
- Apple cider whiskey smash
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Oh I love stalking your site to see an updated post! I just looked through my recipes and am so glad I don’t already have a snack cake like this. I am planning to make my apple butter next week, and now I have something to use it for! Thanks so much.
Enjoy!