Apple Cider Donut Loaf

Yield: 1 loaf

Ingredients

Cake

1 1/2 cups apple cider

115 grams sour cream

1 tsp vanilla

8 tablespoons unsalted butter + 1 tablespoon unsalted butter, divided (plus more for butter loaf pan)

180 grams flour 

15 grams cornstarch

1 ¼ teaspoons baking powder

1/2 teaspoon baking soda 

1 teaspoon sea salt

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

2 large eggs

150 grams sugar 

Sugar Topping

Pinch of sea salt

50 grams sugar

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

Directions

1. Lightly butter a loaf pan and line with parchment paper leaving an overhang. Preheat oven to 330 F.
2. Boil apple cider in medium saucepan and reduce by half (boil 10 full minutes). Reserve 3 tablespoons of the cider to pour over cake at the end. In small bowl, mix together sour cream & vanilla. You should have about 2/3-3/4 cup of apple cider left, and when cooled, combine it with sour cream. 
3. In same saucepan, melt 8 tablespoons of butter and set aside to cool while you mix dry ingredients. Reserve pan until the end. 
4. Sift all dry ingredients together and set aside. 
5. In large bowl, beat eggs and sugar until light and foamy, about 2 minutes. (This can be done with a whisk, but suggest a stand mixer or electric beaters.) Slowly stream in melted butter until emulsified. Alternate adding dry flour mixture and sour cream mixture until all ingredients are combined. 
6. Pour batter into pan and bake for 70-80 minutes until golden brown and a toothpick comes out dry. While loaf is baking, mix together the sugar topping ingredients. 
7. When baked, pull the loaf out by the parchment overhang and set on a cooling rack. Pour over the cake 2 tablespoons of the apple cider reduction you reserved in the beginning and let the cake cool for at least 15 minutes. Meanwhile, melt the remaining 1 tablespoon of butter in reserved saucepan and combine with the last tablespoon of apple cider. Use a brush to coat the cake with butter mixture. Slice and roll the outside of each slice in the sugar topping mix. Keeps for 4 days.