We can’t have an apple cider series without an apple cider pastry now can we? This is an all-purpose apple cider cake batter, so use it in baked donuts, or as muffins! Bread always feels a little healthier even though we all know it’s really a cake, right? I love that this recipe isn’t too sweet, so it’s great for breakfast with some coffee, or… you guessed it… hot apple cider!
Apple Cider Bread
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 1/2 cups apple cider (not vinegar!), reduced to 3/4 cup
½ cup neutral oil
½ cup packed brown sugar
¼ cup maple syrup
2 large eggs
For coating:
1/3 cup maple syrup + 2 tbsp water
1/2 cup granulated sugar
2 tsp cinnamon
Method:
Preheat oven to 350°F. Lightly grease and line a loaf pan with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together apple cider, oil, brown sugar, maple syrup and eggs.
Add dry ingredients to wet and stir until just combined (don’t overmix). Pour into prepared loaf pan and Bake for 35–45 minutes, or until a toothpick inserted comes out clean.
Rest 10 minutes in the pan. In the meantime, heat maple syrup and water in a saucepan until boiling. Mix the sugar and cinnamon on a baking sheet.
Remove the cake from the pan and brush all sides with maple syrup. Roll gently in the cinnamon-sugar.
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