Apple cider doughnut loaf cake from Bon Appétit Magazine, September 2020 (page 76)

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Notes about this recipe

  • hbakke on October 09, 2020

    This cake dirtied nearly every bowl, pan, measuring cup and glass in my kitchen, but the resulting cake had a nice crumb and was delicious. My oven always takes beyond the estimated time range to fully bake things, but this was done in 60 minutes, so I'll keep an eye on it next time at the 55 minute mark. I really liked the addition of nutmeg to the sugar coating. Tasted even better the second day. I would make this again.

  • michalow on October 04, 2020

    I really liked this cake -- it's moist, tender, and subtly spiced. Do read through the recipe before you begin -- there are many steps and many of the listed ingredients are meant to be allotted toward different components of the cake. The only problem I had was in removing from the pan after only 10 minutes of cooling, which can definitely be blamed on my failure to line the pan with parchment paper. Since my cake was fragmented, I tried it with and without the various toppings; I think next time I'll brush with butter/cider and sprinkle with spiced sugar, but skip the cider drizzle. I've never had an apple cider doughnut, so I don't know how this compares to those.

  • twoyolks on September 27, 2020

    I found this to be a rather mediocre cake that tasted almost nothing like apple cider doughnuts.

  • Dannausc on September 14, 2020

    Quite a few steps, but quite good. Very moist. Definitely worth a repeat.

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