Cinnamon Apple Cider Loaf Cake
The best apple spice cake you'll ever try! Soft, moist cake, packed with apple flavour and warm spices. Sure to make you fall for this recipe!
Ingredients
- 1 1/2 cup all purpose flour
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1/4 tsp salt
- 1 egg yolk
- 3/8 cup white sugar
- 1/4 cup brown sugar
- 3 tbsp butter melted and slightly cooled
- 3 tbsp shortening melted and slightly cooled (I use Crisco)
- 3 tbsp vegetable oil
- 1/4 cup sour cream
- 2 apples (I prefer peeled)
- 1 tbsp white sugar
- 1 tsp lemon juice
- 1 tbsp water
- 1/2 cup apple cider
- 1 tsp vanilla extract
- 1 egg white
Instructions
- Grease and flour a standard loaf pan, and line it with parchment paper (this makes lifting the cake out of the pan super easy).
- Chop one of the peeled apples into smaller pieces and put them in a small pot. We will be reducing these apples into an applesauce-like-mush.
- Over medium heat, cook the apples until soft and mushy, then add the tablespoon of sugar, splash of water, and lemon juice. Stir with a wooden spoon until they are blended together and resemble the correct consistency. Remove from heat and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, spices, and salt.
- In a large bowl, whisk the egg yolk together with the white and brown sugar, until the lumps are gone (it will be thick). Pour in the melted butter, melted shortening, and oil, whisking to combine the mixture, but keep in mind that we don't want the melted fats to be too hot, otherwise it will start to cook the egg yolk. Add in the sour cream and the reduced apple mush (again, keeping in mind the heat).
- Stir the vanilla extract into the apple cider (I find it's best to do this directly in the measuring cup as to not create so many dishes to wash!).
- Chop the other apple into very small pieces. I do not usually use the entire apple, however it's up to you how much you want to add in since we will just be stirring this into the batter before baking.
- Preheat the oven to 335 degrees Fahrenheit.
- In a small bowl, whip the egg white with an electric mixer on high speed until it reaches stiff peaks.
- Alternate adding the dry ingredients (medium bowl with flour and spices) and the wet ingredients (measuring cup of apple cider and vanilla) into the large bowl of egg yolk, fat and sugar, whisking in between each addition.
- Fold the whipped egg whites into the batter with a spatula as to not deflate them. It's okay to leave the batter a bit lumpy with egg whites at this stage, since the air in the egg whites is what really helps this cake rise.
- Fold in the chopped apples.
- Pour the batter into your prepared loaf pan and bake at 335 for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes before lifting it out of the pan. Allow it to cool completely on a wire rack before cutting. Enjoy!
Notes
*To make this loaf cake into a layer cake, double the recipe and pour the batter into 2, 8" round cake pans (2" tall) or 2, 6" round cake pans (3" tall). Bake for about 40 minutes at 335 degrees Fahrenheit, or until a toothpick inserted in the center comes out clean. Frost with classic American Buttercream (I love to add a tsp of cinnamon directly in the frosting) or my favourite Cream Cheese Frosting.