This social media post presents a 'healthified' apple cider donut loaf cake recipe, offering a fall dessert alternative to traditional pumpkin flavors. It promises an "unbelievable" result, suitable as a new fall treat.
Preheat oven to 325°F. Lightly butter a loaf pan and line with parchment paper.
For the Cake:
1. Bring 1½ cups apple cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup (about 9 minutes).
2. Pour ¼ cup reduced cider into a bowl and set aside. Transfer the remaining reduced cider to a small bowl and let cool for 5 minutes. Stir in the Greek yogurt and vanilla extract and set aside.
3. Melt 8 tablespoons of vegan butter in the same saucepan over low heat and let cool.
4. In a medium bowl, whisk together the flour, arrowroot starch, baking powder, baking soda, 1 teaspoon kosher salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.
5. In a large bowl, vigorously whisk the eggs and ¾ cup cane sugar until pale and frothy (about 2 minutes). Gradually add the melted butter in a steady stream, continuing to whisk until fully combined.
6. Whisk the dry ingredients into the egg mixture in 3 additions, alternating with the reserved sour cream (yogurt) mixture in 2 additions; whisk just until no lumps remain.
7. Scrape the batter into the prepared loaf pan and bake for 60 minutes.
8. Transfer the pan to a wire rack and poke the top of the cake all over with a toothpick. Spoon 3 tablespoons of the reserved reduced cider over the cake; let cool for 10 minutes.
For the Topping:
1. In a small bowl, mix a big pinch of salt, the remaining ¼ cup sugar, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.
2. Melt the remaining 1 tablespoon butter in the reserved saucepan and mix it into the remaining 1 tablespoon reduced cider.
3. Place the cake onto a wire rack inside of a rimmed baking sheet. Brush the warm butter mixture over the top of the cake.
4. Sprinkle generously with the sugar mixture. Cool completely before slicing and serving.
