Apple Butter Cider Loaf Cake
A moist apple butter and cider loaf cake with warm cinnamon, a crunchy coarse sugar topping, soft cinnamon-stewed apples, and homemade vanilla bean whipped cream.
Apple Butter Cider Loaf Cake
Ingredients
Apple Butter Cider Loaf Cake
- 6 tablespoons unsalted butter (softened)
- 50 g granulated sugar
- 90 g dark brown sugar
- 2 large eggs
- 80 g apple butter
- 90 g whole milk yogurt
- Vanilla bean paste, to taste
- 250 g apple cider, reduced to 100 g
- 200 g all-purpose flour
- 1½ teaspoons ground cinnamon, plus extra for topping
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Coarse sugar, for topping
Cinnamon-Stewed Apples
- 2 large apples (finely diced)
- 28 g (2 tablespoons) unsalted butter
- 38–50 g (3–4 tablespoons) brown sugar
- ½ teaspoon ground cinnamon
Vanilla Bean Whipped Cream
- 240 g (1 cup) cold heavy whipping cream
- 16–24 g (2–3 tablespoons) powdered sugar
- 1–2 teaspoons vanilla bean paste
- A small pinch of salt
Instructions
Prepare the Apple Cider
- 1
Pour 250 g of apple cider into a saucepan.
- 2
Simmer on the stove until reduced to 100 g.
- 3
Set aside to cool.
Make the Cake Batter
- 1
Add the butter, granulated sugar, and dark brown sugar to a mixing bowl.
- 2
Whip until well combined and fluffy.
- 3
Add the eggs one at a time, mixing between each addition.
- 4
Add the apple butter, whole milk yogurt, and vanilla bean paste. Mix until combined.
- 5
Pour in the reduced apple cider and mix.
- 6
Add the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- 7
Fold everything together until just combined.
Prepare and Bake
- 1
Prepare a loaf pan with parchment paper, using clips to hold the parchment in place while filling.
- 2
Remove the clips before baking.
- 3
Pour the batter into the prepared loaf pan and spread evenly.
- 4
Sprinkle cinnamon and coarse sugar over the top.
- 5
Bake at 350°F for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 6
Allow the loaf to cool before slicing.
Make the Cinnamon-Stewed Apples
- 1
Finely dice two large apples.
- 2
Melt butter in a pan over medium heat.
- 3
Add the diced apples, brown sugar, salt, and cinnamon.
- 4
Cook, stirring occasionally, until the apples soften and become tender.
Make the Vanilla Bean Whipped Cream
- 1
Add the heavy whipping cream to a mixing bowl.
- 2
Whip until it begins to thicken.
- 3
Add vanilla bean paste, powdered sugar, and a pinch of salt.
- 4
Continue whipping until the cream reaches your desired consistency.
Assemble and Serve
- 1
Slice the cooled apple butter cider loaf.
- 2
Spoon the vanilla bean whipped cream and top with warm cinnamon-stewed apples!
Lauren's Note
- Reducing the apple cider: Start with 250 g of apple cider and simmer until you have 100 g remaining. This concentrates the apple flavor without adding too much liquid to the batter. Allow it to cool before adding it to the other ingredients.
- Don't overmix the batter: Once you add the dry ingredients, fold just until the flour is incorporated. Overmixing can make the loaf dense.
- Whipped cream consistency: Stop whipping once the cream forms soft or medium peaks for a light, creamy topping. Keep refrigerated until serving.
- Storage: Store the plain loaf in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage, up to 5 days. Store the stewed apples and whipped cream separately in the refrigerator.
Frequently asked questions
Absolutely! The apple butter and concentrated apple cider give the loaf plenty of flavor on its own. The cinnamon-stewed apples and vanilla bean whipped cream simply make it feel more like a special fall dessert.
Reducing the cider concentrates its flavor, giving the cake a stronger apple taste without adding excess liquid that could affect the texture.
Honeycrisp apples are great for a naturally sweet topping, while Granny Smith apples provide a tart contrast to the brown sugar and apple butter. You can also use a combination of both.
Slice the loaf, warm each slice slightly if desired, spoon the warm cinnamon-stewed apples over the top, and finish with a generous dollop of vanilla bean whipped cream. Serve immediately for the best contrast between the warm apples, tender cake, crunchy sugar crust, and cool cream.
