Glazed Apple Cider Loaf Cake
An incredibly moist and delicately flavored loaf cake, perfect for brunch, holiday parties, and snacks.
Prep Time
Cook Time
Prep Time
Cook Time
  1. Pre-heat the oven to 350 degrees F.
  2. Oil or butter a loaf pan, dust it with flour, and then insert a piece of parchment overhanging the longer sides.
  3. Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a small bowl and set them aside.
  4. Combine the heated apple cider and the bits of dried apple and set them aside, so that the dried apple soaks up some of the cider while you are working with the butter and sugar.
  5. Mix the yogurt and vanilla in a medium-sized bowl or two-cup measuring cup and set them aside.
  6. Cream the butter and sugar together with a hand or stand mixer for about five minutes, starting at low speed and going up to medium-high speed. They should be light yellow and fluffy when you’re done.
  7. With the mixer at low speed, add the eggs one at a time to the creamed butter and sugar mixture.
  8. Strain the apple bits out of the apple cider and add the cider to the yogurt and vanilla.
  9. Add the dry mixture and the yogurt/cider/vanilla mixture alternately to the butter/sugar/egg mixture, mixing or folding them in only until they are combined. Begin and end the additions with the dry ingredients. Once those three mixtures are fully combined, add in the cider-soaked apple bits and the chopped walnuts.
  10. Spoon the batter into the loaf pan, smooth out the top, and bake it for 45 minutes to one hour, until the top has risen and a toothpick inserted in the middle comes out clean.
  11. Let the baked cake sit in the pan for 10 minutes, then gently lift it out, using the parchment “handles.” Place the cake on a wire rack, platter, or baking sheet, with the parchment remaining below. (Without the pan as structure, the parchment falls down and the cake sits on it.)
  12. Heat the two tablespoons of cider and add the sugar, mix them to form a syrup, and spoon it over the cake a few teaspoons at a time. Let the syrup soak into the cake. It won’t be totally even, but do try to move along the length of the cake while spooning the syrup over it.
  13. Leave the cake (with the parchment underneath) to fully cool. Once it is totally cool, add the two teaspoons of apple cider and the nutmeg to the confectioners sugar, mix it up to form a glaze, and drizzle it over the top of the cooled cake. Wait until the glaze is set before slicing the cake.
Recipe Notes

Although the pan is parchment-lined, it needs to be oiled and floured because the parchment does not go up the short sides of the pan.
If the top begins to brown before the cake is finished baking, place a piece of aluminum foil loosely over the top to prevent the top from burning.