Einkorn Apple Cider Loaf Cake

If you’re craving a whisper of fall, this loaf cake brings all the warm-spiced flavor of an apple cider donut—into loaf form! With real apple cider added to the einkorn batter, it’s a little sweet, a little tangy, with an ultra-soft and moist crumb. Cinnamon, ginger, and nutmeg are mixed straight into the cake, but also combined with turbinado sugar to make for a spicy, crunchy topping. Enjoy with a glass of apple cider or a cup of coffee on a crisp fall day!

Makes: One 9 x 5" Loaf Cake

Instructions

1. Preheat to 350° F. Lightly butter a 9 x 5" (or 8.5 x 4.5") loaf pan. Line with parchment paper, leaving overhang on both long sides. Set aside.

2. Place the softened butter and brown sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 2-3 minutes, scraping down the bowl as needed.

3. In a medium mixing bowl, whisk together the eggs, apple cider, sour cream, and vanilla. It will be a little chunky in texture.

4. In a separate medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

5. Alternating between wet and dry ingredients, slowly add each to the mixing bowl, beating on low between each addition. The batter should appear thick once all the ingredients have been incorporated.

6. Spoon the batter into the prepared pan, ensuring the top is smoothed out into an even layer.

7. Sprinkle the cinnamon sugar mixture on the top.

8. Bake for 40-45 minutes, or until golden brown on top and firm to the touch in the center of the loaf. Allow to cool completely before slicing. Store covered at room temperature for up to 3 days.