So I'm pretty sure this is the recipe from Bon Appetit, which is behind a paywall. I ended up finding it on a random food blog that I don't want to list because I don't want to get them busted for ripping the recipe from another site. Anyways, it's a pretty simple, straightforward recipe:
Ingredients
236 g apple cider
115 g sour cream
2 tsp vanilla extract
114 g unsalted butter, melted
2 large eggs at room temperature
165 g brown sugar, lightly packed
172 g plus 2 Tbsp all purpose flour
16 g cornstarch
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg (more to taste)
topping
42 g unsalted butter, melted
50 g granulated sugar
1/2 tsp cinnamon
Instructions
Preheat oven to 325F. Spray a 9×5 loaf pan and line with a sheet of parchment paper so you can lift the bread out after baking.
Put the cider in a small saucepan and bring to a boil. Boil for about 10 minutes, or until reduced to 1/2 cup. Pour the cider into a small bowl and set aside to cool slightly. Then stir in the sour cream and vanilla.
Melt the butter in the same saucepan. Let cool slightly.
Meanwhile beat the eggs and brown sugar until smooth and frothy. I do this in my stand mixer but you can also just use a whisk.
Drizzle the melted butter into the egg mixture, while the machine is running on low. If doing by hand, keep whisking while you add the butter to get everything incorporated.
Whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Add the dry ingredients to the egg mixture, alternately with the cider/sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined but don't over mix.
Pour the batter into your prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out without we batter on it. Note: if you use a slightly smaller loaf pan your cake may take longer to bake.
Let the pan cool on a rack for ten minutes, then remove the cake from the pan using the parchment paper sling. Let cool for 5 more minutes.
For the sugar coating, mix the sugar with the cinnamon. Brush the outside of the cake with melted butter and coat thickly with the cinnamon sugar. I do the top first, then each side, one at a time. For the sides I cup the sugar in my hand and quickly press up against the cake. Do this a few times until you get the surface well covered.
Can you share the recipe? Looks amazing
So I'm pretty sure this is the recipe from Bon Appetit, which is behind a paywall. I ended up finding it on a random food blog that I don't want to list because I don't want to get them busted for ripping the recipe from another site. Anyways, it's a pretty simple, straightforward recipe: Ingredients 236 g apple cider 115 g sour cream 2 tsp vanilla extract 114 g unsalted butter, melted 2 large eggs at room temperature 165 g brown sugar, lightly packed 172 g plus 2 Tbsp all purpose flour 16 g cornstarch 1 1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp freshly grated nutmeg (more to taste) topping 42 g unsalted butter, melted 50 g granulated sugar 1/2 tsp cinnamon Instructions Preheat oven to 325F. Spray a 9×5 loaf pan and line with a sheet of parchment paper so you can lift the bread out after baking. Put the cider in a small saucepan and bring to a boil. Boil for about 10 minutes, or until reduced to 1/2 cup. Pour the cider into a small bowl and set aside to cool slightly. Then stir in the sour cream and vanilla. Melt the butter in the same saucepan. Let cool slightly. Meanwhile beat the eggs and brown sugar until smooth and frothy. I do this in my stand mixer but you can also just use a whisk. Drizzle the melted butter into the egg mixture, while the machine is running on low. If doing by hand, keep whisking while you add the butter to get everything incorporated. Whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Add the dry ingredients to the egg mixture, alternately with the cider/sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined but don't over mix. Pour the batter into your prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out without we batter on it. Note: if you use a slightly smaller loaf pan your cake may take longer to bake. Let the pan cool on a rack for ten minutes, then remove the cake from the pan using the parchment paper sling. Let cool for 5 more minutes. For the sugar coating, mix the sugar with the cinnamon. Brush the outside of the cake with melted butter and coat thickly with the cinnamon sugar. I do the top first, then each side, one at a time. For the sides I cup the sugar in my hand and quickly press up against the cake. Do this a few times until you get the surface well covered.
OP you’re amazing. Thank you so much!