Foodie Fridays: Apple Cider Loaf Cake

Recently we had some neighbors over for dinner, and I had a lot of leftover apple cider, so I began looking for recipes that would help use it up.  Apple Cider Loaf Cake was one that I decided to make because I had just purchased a lovely loaf pan with a great autumnal pattern on the bottom and I really wanted to try it out.  I was a bit nervous that the loaf would not come out of the pan easily as I have had this happen before with Bundt cakes, but thanks to the instructions that came with the pan I figured out why I have had this problem.  It turns out that you should never use aerosol cooking spray to grease cake pans (aerosol baking spray with flour is fine), which is what I always used!  Armed with this new knowledge, I was able to get the cake out of the pan effortlessly, and cannot wait to try other loaf cake/bread recipes using this pan.

Since my new pan required turning the cake upside down after removing it, I did have to change the topping instructions.  Instead of sprinkling the cinnamon sugar on before baking, I simply added it after removing the cake from the pan and inverting it onto a plate (be sure to slice the rounded top off of the loaf to level it before removing it from the pan).  Otherwise I followed the recipe as written except for the flour, since the original recipe called to a special type that I did not have.  I also halved the amount of salt because I always do.  This is a light and mildly flavored cake that is perfect with a cup of afternoon tea, and I know that I will make it again.

Apple Cider Loaf Cake

½ C. unsalted butter, room temperature, plus more for pan
¾ cup dark brown sugar, packed
2 large eggs, at room temperature
½ C. apple cider
⅓ C. sour cream or plain Greek yogurt
1 T. vanilla
2 C. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
Cinnamon Sugar (below)

Lightly butter a 9 x 5" loaf pan.  Line with parchment paper, leaving overhang on both long sides.  Set aside.

In a large bowl, cream together softened butter and brown sugar until light and fluffy.  In a medium bowl, whisk together eggs, cider, sour cream, and vanilla.  In another medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Alternate adding wet and dry ingredients to butter mixture, beating well after each addition.  Spoon batter into prepared pan, smoothing top into an even layer.  Sprinkle cinnamon sugar mixture on top.

Bake at 350° F for 40-45 minutes (mine took 50 minutes), or until golden brown on top and firm to touch in center of loaf.  Remove from oven and cool completely before slicing.  Store covered at room temperature for up to 3 days.

Cinnamon Sugar: Combine 3 T. turbinado sugar. ¾ tsp. cinnamon, and ¼ tsp. nutmeg in small bowl.